Different Types Of Frosting Prices??

Business By savannah1986 Updated 6 Jun 2014 , 4:46am by SystemMod1

savannah1986 Posted 28 May 2014 , 8:42pm
post #1 of 5

how much more should I charge for swiss meringue buttercream than american buttercream?

4 replies
810whitechoc Posted 29 May 2014 , 12:04pm
post #2 of 5

You need to work out how much both of them cost you to make both ingredients and time and charge accordingly.

savannah1986 Posted 5 Jun 2014 , 7:54pm
post #3 of 5

AThank you. I've always made American buttercream but have trying my hand at Swiss and Italian meringue buttercream, so I was unsure if I should charge the same as American

cai0311 Posted 5 Jun 2014 , 9:24pm
post #4 of 5

AYour cost is what should drive the price you charge.

Using numbers I grab out of the air...

Each batch will ice cakes with 100 servings

American Buttercream costs you = $10/batch (or $0.10/serving) Swiss/Italian Meringue Buttercream costs you = $15/batch (or $0.15/serving)

So right off the bat you could add the difference of $0.05/serving to all Swiss/Italian iced cakes. Now, if those icings take longer to make (meaning more of your time is used) than American Buttercream, don't forget to tack on extra $$ for that too.

SystemMod1 Posted 6 Jun 2014 , 4:46am
post #5 of 5

Thank you for your thread, pricing has been asked many times previous on the forums, please start here:  

 

http://cakecentral.com/t/764720/policies-for-posting-the-cake-decorating-business-forum

 

Then I encourage you to check the stickies at the top of the business forum for pricing matrixes as well as using the search function to read the thousands of other threads dedicated to pricing.

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