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Buttercreme (French Style ver. 2)

1st Stage 60 qt.      20 qt.      5 qt.buttercream_french

Egg Whites                     12 lb.      4 lb.         1 lb.

Granulated Sugar          24 lb.      8 lb.         2 lb.

Salt                                   3 oz.        1 oz.        ¼ oz.

Heat to dissolve sugar using double boiler, stir often. (Don’t overheat or you will cook the eggs).

2nd Stage

Butter (room temp.)       12 lb.        4 lb.      1 lb.

Cake Shortening           12 lb.        4 lb.      1 lb.

Vanilla                              5 oz.          2 oz.      ½ oz.

When first stage is fully dissolved, whip until light and fluffy (approx. 7 min.). Now add all of stage 2 and whip for 5-10 min.

Use 20 qt. Wire / 5 qt. Whip

Copyright 2008 Robb Ross Foods Co. All Rights Reserved