Hey, I just came up with this yesterday. Made it for my FIL's birthday - paired with chocolate cake - soooo good!

Brown Sugar Buttercream:

To my basic buttercream recipe (http://forum.cakecentral.com/cake-decorating-ftopict-152831-buttercream.html) substitute brown sugar and dark corn syrup for the granulated sugar and corn syrup in the recipe. Use orange extract instead of vanilla.

Also, a hint I figured out yesterday: If you put the bowl of meringue in an ice bath while beating (after adding in the syrup), it cools down to the perfect temp for adding the butter after about 4 minutes of beating!

Here's the link:

http://forum.cakecentral.com/cake-decorating-ftopict-152831-.html

Sounds great will have to add this to my list of "Make Next" recipes

One of my students made a peanut butter buttercream the other night, which was to die for! She just added maybe 1/4 Cup peanut butter to a buttercream recipe and played with the sugar content until she got the right consistency.

PB buttercream on brownies is my favorite!

That sounds good! Honestly, I had never even contemplated PB buttercream before she showed up with it, stating it's a family favorite. Now I know why!

I add a little extra salt to the peanut butter buttercream. To die for!

I like to add a little bit of molasses to peanutbutter buttercream so it's just like having brown sugar but w/o the graininess

Do you think you could add PB to a merengue buttercream? I have been dying to make some IMBC or SMBC to try and my DH wants a chocolate cake with PB filling for his b-day cake..