Before we dive in!
The Art of Buttercream Workbook
Bonus Recipe: Honey Meringue Buttercream
In this PDF Workbook, you will find all things Buttercream!
It starts with the important stuff: the fundamentals of Buttercream making: the key ingredients role, the importance of temperatures, why does a Meringue Buttercream splits and how to avoid it.
You will also find how to make my favourite options from scratch: pistachio paste, coffee extract and Nuts praliné.
And of course, the reason you're here, my six favourite (and exclusive) buttercream recipes!
- Light Brown Sugar Swiss Meringue Buttercream
- Fruit Puree Meringue Buttercream
- Créme Anglaise (aka luscious custard) Buttercream
- My Chocolate Buttercream
- My Fondant Patissier Buttercream which is my favourite alternative to the American Buttercream, but super silky and smooth...
- And last but not least, the latest bonus addition, my Honey Meringue buttercream! A silky smooth and floral buttercream that will give your cakes a unique twist!