Imperial Sugar
Dixie Crystals

Peanut Butter Swiss Buttercream

Peanut Butter Swiss Buttercream Dixie



  1. Prepare a double boiler or a pot filled with about 2 inches boiling water. If using a pot of boiling water, make sure that your mixing bowl will fit on top of pot without bottom of bowl touching water.
  2. In a glass or metal mixing bowl, use an electric mixer to whisk egg whites and sugar together until foamy. Place bowl over boiling water.
  3. Continue whisking with electric mixer until sugar has dissolved completely. This can take up to 5 minutes.
  4. Transfer mixture to bowl of a stand mixer fitted with whisk attachment.
  5. Whisk on high speed until stiff peaks form. This may take up to 15 minutes (longer if kitchen is particularly hot and/or humid).
  6. Switch to paddle attachment. Add vanilla, salt, and peanut butter a spoonful at a time and mix on medium speed until peanut butter is fully incorporated.
  7. Cut butter into thin slices (about 1/2 tablespoon per slice). With mixer running, add a few slices of butter at a time until frosting is smooth and creamy.
  8. If frosting is too thin, put bowl in refrigerator for 20 minutes. Return to mixer and beat until smooth.
Dixie Crystals Insight

Recipe developed for Dixie Crystals by Ashton Swank @somethingswanky.

For a smooth and creamy buttercream frosting, all ingredients should be at the same temperature. If your liquid was not at room temperature the mixture cannot homogenize and will take on a curdled appearance (become soupy looking). This is a sign that the mixture is still too cold. Rapidly stirring and gentle warming will emulsify the buttercream to a smooth and creamy consistency. Continue to mix while using a hair dryer on the outside of mixing bowl until the perfect consistency is reached. For additional tips on how to make the perfect buttercream, watch our How to Fix a Broken Buttercream video.