Ask any group of bakers which buttercream is best, and you'll get a passionate debate.
There are loyal camps on both sides — the American buttercream fans who love its
sweetness and simplicity, and the Swiss meringue devotees who swear nothing else
compares for silky-smooth, cloud-like perfection.
The truth? Both are wonderful. And knowing how and when to use each one is a skill
that will genuinely transform your baking.
In Week 4 of Le Dolci's 6 Weeks Cake & Buttercream Course, we go deep on both.
You'll learn to make American buttercream from scratch — the classic, crowd-pleasing
recipe that pipes beautifully and holds its shape even on warm summer days. Then you'll
tackle Swiss meringue buttercream, which involves cooking egg whites and sugar
together before whipping them into a glossy meringue and incorporating butter. It's a
little more involved, but the result is breathtaking: smooth, light, and not overly sweet.
You'll also get the troubleshooting guide that every buttercream baker needs. Is yours grainy? Too stiff? Won't come together? Your Chef Instructor covers the most common issues and exactly how to fix them — knowledge that is genuinely priceless if you've ever thrown a bowl of curdled buttercream across the kitchen in frustration (we've all been there).
At the end of Week 4, students vote on their favourite: American or Swiss? We call it the B(e)ttercream poll, and the results are always entertaining.
July is perfect for diving into this because summer heat is actually one of the things that can affect buttercream most — so understanding how each type behaves in different
conditions is especially practical right now.
The course is self-guided and runs monthly, with live Zoom Q&A sessions each week so you always have expert support. Plus, you'll get a bonus recipe binder with even more buttercream variations to try.
Join us this July and settle the debate for yourself. (Or just love them both equally. That's allowed too.)
Sign up for Le Dolci's 6 Weeks Cake & Buttercream Course! Our next session begins on July 7th! Hope to see you there!
