The Art of Buttercream

Mastering the Four Essential Styles (including the Ultimate Chocolate)

Saturday, June 6, 2026 12:00-3:00 PM

Hands-On Workshop

This three-hour intensive workshop moves beyond simple canned frosting to teach students the chemical composition, flavor profiles, and ideal applications of the world's most versatile buttercreams. This class will cover the classic American Buttercream, Swiss Meringue, Italian Meringue and the ultimate chocolate buttercream.  After making our buttercreams, we’ll dedicate time for piping and finishing on pre-made cupcakes to take home and share.

American: The Whisk & Cream Method. Focus: Sugar-to-fat ratio.

Swiss Meringue: The Bain-Marie Method. Focus: Bringing whites to 160°F before whipping.

Italian Meringue: The Sugar Syrup Method. Focus: Master the “soft-ball stage" candy thermometer technique.

Ultimate Chocolate: The Dutch-Process/Couverture Method. Focus: Balancing cocoa solids and fats for deep flavor and smooth texture.

Instructor: Georgia Tancrati

Fee: $85.00