We’ll cover every step of buttercream preparation, from selecting the right tools and ingredients to mastering the techniques for consistent results. DON’T SKIP THIS SECTION AS IT CONTAINS A LINK TO MY E-BOOK WITH RECIPES.
Learn the essential tools for making buttercream: mixers, spatulas, thermometers, and how to use them effectively.
This lesson helps you understand how ingredient quality affects texture and taste. We’ll also go over food safety basics, including pasteurising egg whites.
Here you’ll find a step-by-step method for smooth, stable, air-bubble-free Swiss Meringue Buttercream (imho: the best frosting!).
Learn to prepare my favourite version of American Buttercream. This method uses hot milk to dissolve the sugar, giving you a smoother, shinier, less-sweet frosting.
Fix common buttercream issues like curdling, splitting, or runny texture with practical, quick solutions.
Learn which colourants work best for buttercream and how to achieve even, vibrant colours every time.
How to store buttercream safely in the fridge or freezer so it keeps freshness and doesn’t take too much space.
