Swiss Buttercream

The first time I made Swiss buttercream was for the Fudgy Chocolate Cupcakes that I previously posted. It turned out great!…even though I didn’t do it completely right. But oh well. This past week in my Pastry 102 class we were learning about the different types of meringues and also making them for various items, such as, macarons, dacquoise, and buttercream…Swiss buttercream that is.



We used the buttercream as our filling for the macarons. Then because we had the buttercream, we used it to fill our dacquoise, which ended up being extremely sweet! I don’t recommend filling a dacquoise with buttercream unless you LOVE sugar. It also had marshmallows, M&Ms, and caramel sauce drizzled over all of it. It was every kids dream, but complete sugar overload.


So now how to make Swiss buttercream the right way. This recipe is the recipe I got from my instructor, who got it from Baking and Pastry, Mastering the Art and Craft by the Culinary Institute of America.


1 lb. sugar                 swissbuttercream

8 oz. egg whites

1 lb. 4 oz. butter, softened and chopped into chunks

2 tsp. vanilla extract (or desired flavoring)



  1. Put the egg whites and sugar in the mixing bowl and place over a double boiler. Whisk to prevent scrambling the eggs. Whisk and heat the mixture until it reaches 165 degrees Fahrenheit.


2. Put the bowl on the mixer using the whisk attachment on a high speed until it reaches medium soft peaks.


3. Slowly add small chunks of the butter while it continues to whip on a high speed. Adding the butter slowly is especially important if the butter is cold. Let it mix a litter in between adding chunks of butter. Once about half the butter has been added, bigger chunks can be added. If it looks broken or doesn’t look like buttercream, it’s ok. It just takes some time for it to come together to look like buttercream.


4. Lastly, add the vanilla extract or any flavoring you choose. Mix until combined.


I hope you enjoy this buttercream! It’s one of my favorites!



Orange Almond Chia Coffee Cake

Last summer I took a class called Baking for Restricted Diets. This was one of my recipes for my final, and it turned out wonderful! It’s very moist and has great flavor. If you love almond, you will love this cake! Instead of poppy seeds, it has chia seeds in it. They have the same texture as poppy seeds, but more health benefits. It’s definitely a new favorite of mine to have with my morning cup of coffee. It also freezes well if you don’t think you’ll finish it all before it dries out.



1/2 cup unsalted butter, softened

1 cup granulated sugar

2 eggs

1 tsp. vanilla extract

1 tsp. almond extract

1 orange, zested and juiced

1 1/2 cups AP flour

1 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt

2 Tbsp. Chia seeds

6 oz. (or 3/4 cup) plain Greek yogurt


1/2 cup powdered sugar

2-4 Tbsp. milk or water

A few drops of almond extract to taste (less is more)

1 tsp. orange zest (if desired)


  1. In a large mixing bowl, cream butter and sugar until fluffy, about 3 minutes. Add eggs one at a time. Reserve 1 tsp. of orange zest for the flat icing if desired. It’s delicious with or without it.
  2. Mix in orange zest, juice, and extracts. Add in flour, baking powder, baking soda, and salt.
  3. Add the yogurt and chia seeds until batter is smooth.
  4. Pour into a large loaf pan that is greased and lined with parchment paper (Greasing the pan and then sprinkling flour over that also works well). Bake at 350 degrees F for about 40 minutes for a large loaf (20-30 minutes for 2 smaller loaf pans). It should look golden brown and can be tested with a toothpick. If it comes out clean then it’s done. Remove and cool on wire rack for 15 minutes. Turn onto plate and allow to cool completely.
  5. Top with an almond flat icing or powdered sugar.



Monster Cookies are absolutely amazing and the most perfect cookie! They’re chewy from the oats and full of peanut butter flavor. My family loves them! I know cookies aren’t very good for you but I try to make them a little healthier by using all natural peanut butter and cutting back a little on the sugar by putting in ¾ cup of each instead of a cup. They also don’t contain any flour either, just oats.

I like to use mini M&M’s (The regular size work well too.), mini chocolate chips, and butterscotch chips as my add ins. Sometimes I’ll even use white chocolate chips in place of butterscotch chips. Either way the cookies turn out great!


Start by creaming the butter, peanut butter, brown sugar, and white sugar.


Add the Karo syrup. Then add your eggs one at a time and vanilla extract.


Mix in the oats, baking soda, M&Ms, chocolate chips, and butterscotch chips until combined. I also add a pinch of salt too, probably close to 1/8 to 1/4 teaspoon sometimes.

monstercookie5     monstercookie6

Scoop to your desired cookie size and bake at 350 degrees F for about 10-12 minutes.


1 stick unsalted butter, softened

1 ½ cups peanut butter (all natural)monstercookie7

1 cup brown sugar

1 cup white sugar

1 tsp. Karo syrup

3 eggs

2 tsp. pure vanilla extract

4 ½ cups quick oats

2 tsp. baking soda

½ cup chocolate chips

½ cup butterscotch chips or white chocolate chips

½ cup mini M&Ms


  1. Preheat the oven to 350 degrees F.
  2. In a bowl, measure the oats and baking soda. Set aside.
  3. In a mixing bowl using the paddle attachment, cream the butter, peanut butter, brown sugar, and white sugar. Scrape the sides and bottom of the bowl. Add the Karo syrup. Mix.
  4. Add the eggs one at a time and then the vanilla.
  5. Slowly add the oats and baking soda.
  6. Add the chocolate chips, butterscotch chips (or white chocolate chips), and mini M&Ms. Mix until combined.
  7. Do not grease cookie sheets.
  8. Scoop cookies using desired scoop. Yield will vary depending on size. These cookies will not spread much so flatten a little before baking. Bake for 10-12 minutes.

The Best Fudgy Chocolate Cupackes

These chocolate cupcakes are a family favorite that I’ve been making for a couple years now. They are a rich, moist, fudgy, chocolate cupcake that is absolutely delicious! I remove some of the middle of the cake and add ganache. It just makes them even better! I first made them for my sister’s baby shower. While they weren’t the prettiest after I frosted them, they tasted amazing! I tried to put them together to look like a baby carriage. You could tell that’s what it was, it just wasn’t perfect. It was also the first time I had done anything like that.


Since then I have attempted to form them in the shape of a wedding dress for my sister-in-law’s bridal shower and a baby onesie for another family baby shower that was the most epic fail. Despite how I thought they looked, everyone always told me how good it looked and that the cupcakes tasted amazing!


This last time I made them, they were my best that I had ever made! I filled them with ganache, which I highly recommend! I also made a Swiss meringue buttercream. It is the BEST buttercream I have ever made!…so smooth and silky. The combination of cake, ganache, and buttercream is perfection. I’ve come a long way since I’ve started making them.


Regardless of how a cupcake design turns out, people will still eat them and they will be the talk of the party!

Fudgy Chocolate Cupcakes


½ cup unsalted butter, softened

1 cup sugar

1 egg

1 1/2 tsp. pure vanilla extract

1 ½ cups AP flour

½ cup Hershey’s Cocoa Powder

1 tsp. baking soda

½ tsp. salt

1 cup buttermilk

½ cup boiling water


  1. Preheat the oven to 375 degrees F. Line your cupcake pans with cupcake papers. Set aside.
  2. In a large bowl, add the AP flour, cocoa powder, baking soda, and salt. Mix together and set aside.
  3. Measure and heat the water. Set aside.
  4. Using the paddle attachment on the mixer, add the softened butter and sugar. Cream them together.
  5. Add the egg and vanilla. Scrape the sides and bottom of the bowl to make sure everything is incorporated.
  6. Add some of the dry ingredient mixture. Mix. Add some of the buttermilk and mix. Continue to alternate until all of the dry ingredients and buttermilk is used up. It should be pretty thick.
  7. Slowly stir in the boiling water. Stop when the water is mixed in.
  8. Fill the cupcake papers a little over half full to get about 20 cupcakes. These cupcakes do rise a lot. Fill them higher if a bigger cupcake is desired. This will result in a smaller yield.
  9. Bake for 15-20 minutes or until a toothpick comes out clean.
  10. Frost with your favorite buttercream. I highly recommend a Swiss meringue buttercream. Check out my recipe.