englishspanish

Buttercreme Icing (French stlye 5 qt)

First Stagebuttercream_french

Ingredients               Lbs      Oz

Egg whites                              1

Granulated sugar                   2

Salt                                                             1/4

Heat to dissolve sugar using a double boiler, stirring ofter.
(Don’t overcook or you will cook your eggs.)

Second Stage

Butter                                         1

Cake shortening                      1

Vanilla                                                       1/2

When 1st stage is fully dissolved, whip until light and fluffy (7 minutes).
Add all of second  stage and whip (5-10 minutes).

Tools

  • 5 qt mixer and wire whip

Copyright 2008 Robb Ross Foods Co. All Rights Reserved