The easy solution to perfecting your
buttercream flowers

Not only will you be provided with x3 in depth tutorial videos explaining how to successfully make this buttercream, but you'll also be provided

with information about:

• what ingredients and equipment you'll need to get started

• how to alter the sweetness of the recipe to suit your own needs

• diagrams which will help to determine whether your buttercream is ready or not

• how to determine whether to opt for the quick version or smooth version of this recipe

• storage as well as how to use this buttercream again after it's been in the fridge or freezer

• frequently asked questions to assist you in troubleshooting

• x4 main versions of this recipe (x2 quick and easy / x2 super smooth)

• egg free, faux cream cheese and Russian style versions of the recipe

You'll also be provided with a BONUS mini tutorial on how to pipe a rose!

This buttercream is a Swiss Meringue style buttercream, however it has been made in such a way so that it is nice and firm, to produce wonderful definition in your buttercream flowers.

This buttercream contains egg and butter (dairy).

There are, however, a couple of egg free versions of this recipe which have been included.

One of the core ingredients in this buttercream is butter, ofcourse! Naturally, butter has a melting point. Like any buttercream, this should not be left out in incredibly warm temperatures or in direct sunlight. You will require a cold environment when making this buttercream, so the air conditioner is your friend!

No! I have made this buttercream super easy for you to make. A stand mixer is preferable, however this can be made with a hand beater (in a pinch!)

Perhaps the fanciest thing you will need it a thermometer probe, and those can be picked up cheaply.

I have included information on multiple ways that this buttercream can be made, so that you can easily use what you have available in the way of ingredients.

This recipe is unique because you are in control of the sweetness (within reason, ofcourse!) I have devised a "sweetness scale" to help you adapt the recipe to suit your own tastes.

This buttercream colours incredibly well, especially when it comes to rich, deep colours. It doesn't take as much colouring as traditional Swiss Meringue buttercream.

Yes - you can make this buttercream in advance so long as it is stored properly up until it's time to use it. Information on how to do this is covered in the course.

No - it is to be treated in the same manner as Swiss Meringue buttercream and will need to be refrigerated. It is not a crusting buttercream.

This course starts immediately and is self paced. You will create a login for my website where all of your course materials will appear after purchase.

There is no end date for this course.

Yes! and as I develop new versions I'll add them too :)

- egg free

- faux cream cheese

- cake cream version

- Russian style (condensed milk)

Nope - there is no shortening in this recipe. The recipe calls for butter.

I have great news for you -

Whilst this recipe is a Swiss meringue style buttercream, it comes with different variations of the recipe so that you can use what's best for you and your business / circumstances. This means you can easily make this recipe with ingredient options that do not involve the use of raw eggs. All the info is included inside the course!

The recipe and the course go hand in hand - you will need to watch the thorough video tutorials in the course that accompany the recipe in order to build a strong understanding of how to make this buttercream and achieve the best results.