There is a point in almost every baker’s journey when buttercream becomes the obstacle. It splits. It looks heavy.
This is the recipe I have worked with for years – tested, trusted and is at the centre of every alice+rosa cake. Understanding why each step matters is what makes all the difference.
This is that recipe.
A dream to work with.
In this pocket course, I’ll show you in detail how to make the buttercream I use for every alice+rosa cake.
Made using whole eggs – because wasting yolks has never made sense to me – it results in a velvety, delicate and perfectly smooth buttercream. The kind that holds its shape when you pipe it, melts the right way when you eat it, and photographs beautifully.
You’ll see the full method alongside the precise details that change everything: temperature, texture, air control, and consistency.
This is your foundation.
Mastering buttercream is about understanding structure, stability, texture, and control.
This method gives you that foundation. Once you experience the difference, you’ll want to go further – sharp edges, refined colour work, delicate decorative techniques.
But first – start here.
What to expect from this buttercream
- Made using whole eggs (no wasted yolks)
- Smooth, silky texture
- Balanced flavour - made with half the sugar of traditional American buttercream
- Eggs are pasteurised during preparation, making it safe to eat
- Light in colour
Where can I use this buttercream
- Layer cakes
- Cupcakes
- Sharp edge finishes
- Floral piping and delicate textures
- Filling and covering
- For simple of intricate decorating
What's included in this pocket course
- A 7-minute professionally recorded video class: short enough to watch before you start baking
- A downloadable PDF with the full recipe, method, and pro tips
- Direct access to Carol - your questions answered personally, not by a team
- Lifetime access: yours to return to whenever you need it
- Free bonus: +100 minutes of technique.
Buttercream Basics.
Two in-depth bonus classes designed to answer the questions you didn’t even know you had yet.
Buttercream Basics.
Two in-depth bonus classes designed to answer the questions you didn’t even know you had yet.
Different types of frosting, different buttercream methods, and the tools actually worth having. You’ll finally understand what sets each method apart and how to flavour your buttercream to add depth, colour and complexity.
As an example, I’ll show you how to make a beautiful raspberry buttercream.
Beautiful buttercream starts long before it touches the cake.
In this class, you’ll learn how to calculate exactly how much you need, how to store and defrost it correctly, and how to work it to the right consistency so your finish feels smooth, even and professional every time.
One recipe. Used in every alice+rosa cake. Yours for life.
Buttercream:
the recipe
+ Buttercream Basics (as a bonus)
£ 49
Pocket course · Lifetime access.
What students say about this buttercream recipe
Learn with Carol Ravagnani
- Over 12 years of experience creating artistic cakes
- Specialist in buttercream
- Creator of the alice+rosa floral buttercream technique, recognised worldwide
- Founder of alice+rosa cake studio, based in London
- Mentor and teacher to over 2,000 students across 40 countries
