Lesson Description

A deep dive into the 4 best buttercreams for filling, covering and decorating cakes. This in-depth buttercream course includes step-by-step demonstrations on how to make near-white Swiss Meringue, no-split Ermine, warm-climate Stabilised and American Crusting buttercream from scratch. This comprehensive Bundle also includes downloadable recipes and a ‘Buttercream Comparison Guide’ to help you understand the different characteristics of each buttercream and how to best use and handle them all. If you have ever had issues making any of these buttercreams, this course will help you get crystal clear on the methods of making them, know what mistakes to avoid and learn the insider tricks to getting it right every time.

Course Trailer

Course curriculum

  • 1

    Introduction Buttercream Bundle

    • Introduction Buttercream Bundle
  • 2

    Swiss Meringue Buttercream Tutorial

    • Swiss Meringue Buttercream Tutorial

    • Swiss Meringue Buttercream Recipe PDF
  • 3

    Ermine Buttercream Tutorial

    • Ermine Buttercream Tutorial

    • Ermine Buttercream Recipe PDF
  • 4

    American Crusting BC

    • American Crusting BC tutorial

    • American Crusting Buttercream PDF
  • 5

    Stabilised Buttercream

    • Stabilised Egg-free Buttercream

    • Stabilised Buttercream PDF
  • 6

    Supplementary Materials (downloadable)

    • Buttercream Comparison Guide PDF

Class Overview

LESSON: 4 HD VIDEOS + 5 PDF DOWNLOADS
SKILL LEVEL: BEGINNER
DECORATION TIME: 1 HOUR
VIEWABLE ON MOBILE, TABLET & DESKTOP

Reviews

What Students Are Saying

5 star rating

Very helpful

Emma Mccambley

I haven't actually put this into practice yet, but I'm already feeling hopeful! I've been trying for a long time now to get swiss merguine buttercream just r...

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I haven't actually put this into practice yet, but I'm already feeling hopeful! I've been trying for a long time now to get swiss merguine buttercream just right and so many recipies were contradicting others. This looks so simple, and there's tips on how to fix a rookie mistake if made. I look forward to trying this method. The other buttercream recipies are ones I've never tried but am looking forward to doing so.

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Instructor

Director & Cake Artist

Amanda Lee

Amanda Lee is a multi-award winning cake decorator and instructor based in Adelaide, Australia. Evolving from a classical French patisserie background, she established Sugar Sugar Cakes as a means of exploring her passion for the arts through cake. Her signature style features avant-garde elements finished with a contemporary edge; best known for her painted cakes, modern wedding cakes & sculpted works. She has had the pleasure of being featured in Cake Masters, Brides of Adelaide Magazine, Cake! Magazine as well as numerous blogs and websites. Empowering cake decorators with contemporary cake skills and business knowledge is the main vision of Sugar Sugar Cakes, and Amanda sees this through by providing weekly Blog posts, live classes, online tutorials, private classes & mentorship to the vast cake community.