Swiss Buttercream Recipe

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Swiss Buttercream Recipe
Instructions
  1. Place the egg whites and sugar in the metal bowl of the stand mixer. Put the bowl on top of a pot with boiling water, not touching the water. Whisk constantly until the sugar dissolves and not grainy anymore.
  2. Place the bowl on the stand mixer and whip on high until it forms a stiff peak. About 10 minutes.
  3. With the mixer on low, beat in the butter. After all the butter is added, increase the speed to medium high and mix until smooth.
  4. This buttercream can be stored on the counter for a few days or in the refrigerator. If store in refrigerator, bring it to room temperature before using.
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Unlike regular buttercream, Swiss Buttercream is more refined and not too sweet. This recipe uses granulated sugar instead of powdered sugar. You can easily adjust the sweetness of the buttercream by adding less or more sugar. I like this recipe because the buttercream is thick and holds its shape well.

Ingredients:
  • 5 Egg Whites
  • 1 1/2 cup Granulated Sugar
  • 4 sticks Unsalted Butter, room temperature, cut into Tablespoons
  • 1 tsp Vanilla Extract
  • 1 pinch of Salt
Directions:

Place the egg whites and sugar in the metal bowl of the stand mixer. Put the bowl on top of a pot with boiling water, not touching the water. Whisk constantly until the sugar dissolves and not grainy anymore.

Place the bowl on the stand mixer and whip on high until it forms a stiff peak. About 10 minutes.

With the mixer on low, beat in the butter. After all the butter is added, increase the speed to medium high and mix until smooth.

This buttercream can be stored on the counter for a few days or in the refrigerator. If store in refrigerator, bring it to room temperature before using.

Swiss Buttercream

Swiss Buttercream on a cake that I made this past weekend.

Swiss Buttercream cake

Hot Chocolate Floats

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Hot Chocolate Floats
Instructions
  1. In a small bowl, microwave the chocolate chips for 30 seconds. Stir until it melts.
  2. Using a glass cup, dip the rim in the chocolate.
  3. Add 2 tbsp of swiss miss hot chocolate into the glass cup.
  4. Add hot water or milk into the cup then stir.
  5. Add 1-2 scoop of ice cream.
  6. Topped with chocolate syrup and whatever you like.
  7. Enjoy!
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Hot chocolate floats are perfect for the cold seasons. Who doesn’t like hot chocolate and ice cream? It is delicious. Super simple and easy to make. I wasn’t planning to make this, but I was craving for some. Luckily I have some ingredients to make it.

Ingredients:
  • A handful of chocolate chips
  • 2 tbsp Swiss Miss Hot chocolate
  • 3/4 cup boiling water or milk
  • 1-2 scoops of Ice cream, your choice
  • Chocolate syrup (Optional)
  • Whipped cream (Optional)



Instructions:

melted chocolate

In a small bowl, microwave the chocolate chips for 30 seconds. Stir until it melts.

chocolate rim

Using a glass cup, dip the rim in the chocolate.

2 tbsp

Add 2 tbsp of swiss miss hot chocolate into the glass cup.

add water

Add hot water or milk into the cup then stir.

strawberry ice cream

I’m using Strawberry Ice cream.

add in ice cream

I added 1 scoop of ice cream.

hot chocolate floats

Topped with chocolate syrup and whatever you like. I kind of wish I had some whipped cream. Maybe next time. =)

The ice cream helps cool down the hot chocolate really fast so you can just drink from the cup. You can use a spoon to eat the ice cream too. Just don’t make a mess.

Hope you enjoy this recipe!

3 Ingredients Peanut Butter Cookies

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3 Ingredient Peanut Butter Cookies
peanut butter cookies
Prep Time 5 minutes
Cook Time 10 minutes
Servings
Cookies
Ingredients
Prep Time 5 minutes
Cook Time 10 minutes
Servings
Cookies
Ingredients
peanut butter cookies
Instructions
  1. Preheat oven to 350.
  2. In a medium size bowl, stir the sugar and egg together.
  3. Add peanut butter to the mixture.
  4. Line a cookie sheet with parchment paper.
  5. Scoop the dough onto the parchment paper and flatten out the dough with a spoon (or your fingers).
  6. Bake the cookies for 10-12 minutes then take it out to let it cool.
  7. Enjoy!
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You don’t need many ingredients to make this type of cookie. This is the 3 ingredients peanut butter cookies. It is cheap and easy to make. The cookies are crunchy and chewy. If you love peanut butter, this is the perfect recipe for you!

You’ll need:
  • 1 cup Peanut butter
  • 1 cup Sugar
  • 1 egg

Preheat the oven to 350.

sugar and eggmixed sugar and egg

In a medium size bowl, stir the sugar and egg together.

peanut butter, sugar, egg

Add peanut butter to the mixture.

mixture on wax paper

Line a cookie sheet with parchment paper. Scoop the dough onto the parchment paper and flatten out the dough with a spoon (or your fingers).

peanut butter cookies

Bake the cookies for 10-12 minutes then take it out to let it cool.

3 ingredient peanut butter cookies

Enjoy!

Red Velvet Cheesecake Truffles

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Red Velvet Cheesecake Truffles
red velvet cheesecake truffles
Course Dessert
Prep Time 20 minutes
Cook Time 20 minutes
Servings
truffles
Course Dessert
Prep Time 20 minutes
Cook Time 20 minutes
Servings
truffles
red velvet cheesecake truffles
Instructions
  1. First, bake the red velvet cake following the instructions on the cake box. Let it cool for 20-30 minutes.
  2. In a large bowl, beat the cream cheese and sugar together until fluffy. Then add vanilla and heavy cream.
  3. Line a pan with parchment paper.
  4. Using a spoon or a scoop, scoop a mixture into your hand and form it into a ball. I made 32 balls.
  5. Put it in the fridge for 5-10 mins.
  6. Melt the white chocolate and let it cool.
  7. Take the balls out of the fridge and cover each balls with the white chocolate. The white chocolate dries quite fast so cover a couple of balls and sprinkle it on top before covering the others.
  8. Enjoy!
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Red velvet cheesecake truffles are the perfect bitesize for any holiday party! I made these for New Years Eve and it was delicious!

Ingredients:
  • 1/2 baked red velvet cake
  • 8 oz cream cheese (softened)
  • 1/4 tsp vanilla
  • 2 tbsp sugar
  • 3 tbsp heavy cream
  • White chocolate
  • Sprinkles
Instructions:

First, bake the red velvet cake following the instructions on the cake box. Let it cool for 20-30 minutes.

red relvet cake mix with cream cheese

In a large bowl, beat the cream cheese and sugar together until fluffy. Then add vanilla and heavy cream.

red velvet cheesecake balls

Line a pan with parchment paper. Using a spoon or a scoop, scoop a mixture into your hand and form it into a ball. I made 32 balls. Put it in the fridge for 5-10 mins.

Melt the white chocolate and let it cool. Take the balls out of the fridge and cover each balls with the white chocolate. The white chocolate dries quite fast so cover a couple of balls and sprinkle it on top before covering the others.

red velvet cheesecake truffles

Hope you like this recipe. Enjoy!

Oreo Peppermint Shake

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Oreo Peppermint Shake
Course Drinks
Prep Time 5 minutes
Servings
Course Drinks
Prep Time 5 minutes
Servings
Instructions
  1. In a blender, blend about 8-10 Oreo cookies.
  2. Then add in the ice cream, milk, and peppermint. Blend.
  3. Pour into a glass cup and topped it off with whipped cream and crushed candy canes.
  4. Add more cookies if you like. Enjoy!
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Oreo peppermint shake is an easy Holiday recipe. The blend of Oreo cookies and peppermint is perfect for the season.

All you need is

  • 8-10 Oreo Cookies
  • 2 cups of Cookies n Cream Ice Cream
  • 1 cup Milk
  • Whipped cream
  • 1 tsp Peppermint extract
  • Crushed candy canes
Instructions

If you’re an Oreo cookie lover, you gotta have more right? Heck yeah!

In a blender, blend about 8-10 Oreo cookies.

Then add in the ice cream, milk, and peppermint. Blend.

Pour into a glass cup and topped it off with whipped cream and crushed candy canes.

Add more cookies if you like. Enjoy!

oreo peppermint shake