In this class, we will:

Discuss the most common types of buttercream, their differences, and the applications that each type is best suited for

Discuss the temperature effects on buttercream and how to use that to your advantage

Make a batch of Swiss Meringue Buttercream and a batch of American Buttercream together

Discuss and demonstrate how to troubleshoot the most common issues people encounter when making Swiss Meringue Buttercream

Discuss and demonstrate how to add flavor to buttercream

Taste test our flavors with cake