Silk Buttercream Class

Meet Silk Buttercream — your new go-to buttercream.

This isn’t American buttercream. It isn’t Swiss or Italian meringue buttercream either.

Silk Buttercream is my signature emulsion-based buttercream — developed to give you an incredibly smooth, silky texture without being overly sweet or heavy.

Think really good vanilla ice cream: creamy, milky, beautifully balanced, and the kind of frosting you actually want to keep eating.

But it isn’t just about taste.

Silk Buttercream is designed to be smooth enough for cakes, stable enough for piping, and beautiful for buttercream florals — giving you one versatile buttercream you can use again and again.

Inside the class:

• My complete Silk Buttercream recipe
• Step-by-step video tutorial
• How I make and use the brine
• Coloring Silk Buttercream
• Flavor guide to customize the base recipe
• Troubleshooting guide for common issues
• Lifetime access

No meringue. No hot sugar syrup. No overwhelmingly sweet American buttercream.

Just a silky, creamy, beautifully pipeable buttercream that tastes every bit as good as it looks.