Buttercream
Ingredients
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- 1
Butter at room temperature, soft but not melted.
- 2
Heat egg whites and sugar over a double boiler, whisking constantly, to 65°C.
- 3
Transfer to the mixer (whisk, speed 2-3). Whip until fully cooled.
- 4
Add the softened butter in small pieces while whisking.
- 5
If the mixture curdles, keep whisking.
- 6
Flavor (vanilla, concentrated pastes, gel colors).
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Per 100g
Allergens
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