Saturday, May 18, 2013

Italian Buttercream

Italian Buttercream:

Sugar 2#
Water 10 oz.

Egg Whites 1#

Butter 4#

1. Combine the sugar water in a heavy saucepan and cook to 240 degrees

2. When the sugar syrup reaches 230-233 degrees, place the egg whites in a mixing bowl
and whip to soft peaks.

3. In a slow steady stream, add cooked sugar to egg whites whipping on second speed.

4. Continue to whip on high speed until mixture has cooled to room temperature.

5. Gradually add the SOFT butter. Whip until smooth and light.

6. Flavor as desired.


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