A dream to work with.
In this short online class, I will show you in detail how to make the buttercream behind every alice+rosa cake.
Made using whole eggs (wasting yolks is a big no for me), it results in a velvety, delicate and perfectly smooth buttercream that helps achieve a smooth finish and elegant piping.
You’ll see the full method step by step, along with the small details that make all the difference: working with temperature, avoiding bubbles, and achieving a beautifully smooth texture every time.
If you’d like to learn it, it’s here.
Carol x
1. 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
2. Where can I use this buttercream
- Cakes, layer cakes, cupcakes
- As a filling or a covering
- For simple or intricate decorating
3. What’s included
- A step-by-step video class you can watch anytime
- A downloadable PDF with the full recipe, method and pro tips
- Lifetime access
- 6 month support
Hear from the students
FAQ
You will learn how to make alice+rosa buttercream recipe.
We’ll go through the equipment, ingredients and the full process – with a short video, plus a PDF with detailed instructions, tips & tricks and storage.
You’ll receive:
- 7-minute class (video professionally recorded)
- PDF format
Access to the class begins immediately after purchase.
As the class is pre-recorded, you can watch it as many times as you like, whenever it suits you.
This course offers lifetime access.
Because of the nature of this course and immediate access to the content, refunds are not available.
Below the video lesson, you’ll find a space to ask any buttercream-related questions. I reply personally to all of them.
The course is in English, with both video and written materials. Subtitles are available in Spanish, Italian, and French.