The 1918 Fannie Merritt Farmers Cookbook was the 1st known printed recipe for butter-cream using confectioners sugar, butter and flavorings. We use a Swiss meringue method for our butter-cream. This method cooks egg whites and sugar together, whipped, cooled and unsalted butter and vanilla are added, done! No shortening or powered sugar so it has a smooth, clean texture without a waxy feeling left in your mouth. Any number of flavorings can be added to alter the final product.

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