Watch JJR recreate the giant peanut butter and chocolate wedding cake he made for Kim Zolciak and Kroy Biermann's wedding! And this time he makes it with a Chanel twist!

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PeanutButter Butter Cream

What you need....

8 egg whites (8 oz, 236 ml)
1 cup (8 oz, 225 g) granulated sugar
1 Tablespoon vanilla extract
pinch of salt
1 Lbs. (453 g) unsalted butter (room temperature)
1 cup ( 240 g) peanut butter

How to make this....

In a small saucepan, heat whites and sugar, stirring constantly, until all sugar is dissolved. Use low heat here!
Place the mixture in the bowl of a stand mixer fitted with the whisk attachment and beat on high until stiff peaks form, about 5 minutes.
Turn mixer to medium speed and add butter a little at a time.
Add peanut butter, salt and vanilla and blend until smooth.
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Cake Slayer (bread knife): [ Ссылка ]

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