Icings/Buttercreams

Berry Chantilly cake has become one of the most requested cakes I teach, and for good reason. While many people associate it with grocery store versions, the real magic isn’t in copying someone else’s recipe — it's understanding the technique behind the Chantilly cream itself. After years of teaching this cake in classes and refining my own version, I developed a recipe that focuses on balance, structure, and flavor rather than just sweetness.

After years of working with heavy American buttercream in commercial bakeries, I set out to find something smoother, lighter, and more professional. This mock Swiss meringue buttercream became my answer. It has the stability decorators need, the smooth texture of a meringue buttercream, and comes together without cooking sugar or separating eggs. This is the buttercream I’ve used in my bakery since opening in 2022.

After more than 15 years of teaching sugar cookie decorating, this is the royal icing recipe I trust the most. It’s simple, stable, affordable, and creates a perfect blank canvas for any flavor or design. If you're looking for a dependable royal icing recipe that actually behaves, this is the one I recommend.