Buttercream 101 - Saturday Class

Chef Greeley will discuss:

1. Methods for making italian, french, and swiss meringue types of buttercream as well as american buttercream
2. Differences between all types of buttercream discussed in class
3. Choosing the right buttercream recipe for a hot day
4. Demonstrate how to make a traditional swiss meringue 
5. Demonstrate an easy way of making a creamy and smooth version of swiss meringue  
6. How to properly store buttercream
7. How to restore buttercream made days in advance

1. Learn to color buttercream with edible colors
2. Learn how to properly prepare a piping bag
3. Basic piping techniques to make a rosette, leafs, and a 5 petal flower
4. How to pipe various sugar accent decorations with multiple buttercream colors
5. Students will learn how to transfer their buttercream flowers and leafs to a cupcake and cookie provided to each student