Shelf-Stable Frosting Collection

Low-sweetness, room-temperature stable “buttercream” formulas for USA, Canada & Australia cottage bakers, 
built to hold, made to taste great.

By pastry chef & educator Faye Palmqvist 

Get the Collection $9.99
See What’s Inside

Cottage-law friendly • Grams + US measures • Field-tested flavours*
*Always verify your local cottage-food guidelines before using.

Are your frostings melting markets?

  • You know the struggle: heat + humidity turn your beautiful swirls into slumps and smears.

  • Classic American buttercream often becomes overly sweet, crusty, and unstable under pressure.

  • Liquid flavour additions (fruit, coffee) tend to loosen the structure or introduce graininess.

  • Many “fixes” don’t scale — leaving you to waste ingredients and stress mid-market.

The Shelf-Stable Frosting Collection addresses all of that. You’ll get formulas tested for room-temperature stability, plus clear guidance on what to include (and what to avoid) so your piping stays crisp, your flavors bold, and your labels compliant.

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What You’ll Be Able to Do

  • Pipe tall, detailed swirls that remain firm during market days

  • Use real flavour additions like freeze-dried fruit, nut butters, tea, coffee, chocolate, without compromising stability

  • Adjust sweetness and firmness seasonally or for different venues

  • Work in grams or US cups/spoons, whichever kitchen style you prefer

What’s Included

  • Master Vanilla (low-sweetness) — your base formula

  • Substitutions & Dials — high-ratio vs standard shortening, sugar types, humectants

  • Flavour Modules — extracts, citrus oils, nut pralinés, tea & coffee infusions, freeze-dried powders

  • Chocolate & Cocoa Methods — dark, milk, white, cocoa-only methods + melting/add temps

  • Jam & Jelly in Buttercream — when allowed, layering alternatives, stabilising techniques

  • Piping, Holding & Storage — room-temp benchmarks, fridge/freezer planning, market-day strategies

  • Troubleshooting — firmness, softness, splits, dull edges, over-sweetness

  • Ingredient Guide + Supplier Directory — 10X vs 12X sugar, high-ratio shortening, milk powders, fruit powders

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Who This Is For

Perfect for:

  • Cottage bakers, market sellers, micro-bakeries in USA, Canada, Australia

  • Bakers who want frostings that hold without overdosing on sweetness

  • Creators who want to use flavour add-ins with confidence

Not ideal if:

  • You exclusively use meringue-based or cream-cheese frostings (those are different categories)

Why This Is Different

  • Taste-first philosophy: Lower sweetness, flavour clarity

  • Stability by design: No added water; structure + humectants built in

  • Clear & precise: Measurements in grams + US, step-by-step instructions

  • Field-tested in varied climates: Stable in real-world heat, not just lab tests

What’s Included in Your Collection

$9.99 USD

  • 22 page digital recipe & technique ebook
  • Master Vanilla formula 
  • Flavour modules
  • Troubleshooting guide
  • Piping, holding & storage
  • Ingredient guide & US supplier directory 
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About Faye

Faye Palmqvist is a professionally trained pastry chef (Le Cordon Bleu) and baking educator with experience in hotels, restaurants, and her own home bakery. She later founded Sweet Elements Patisserie in Chester, producing thousands of cakes and desserts, before shifting fully into teaching and recipe development. Today, she helps home bakers and small food businesses worldwide, create reliable, flavour-forward recipes and frameworks designed for real-world selling.

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