Italian Buttercream ( 5 Quart Mixer Max)

Johnson & Wales



















Yield: 5 Quart Mixer Maximum

6 Ounces Water
24 Ounces Sugar
12 Ounces Egg Whites
28 Ounces Butter, unsalted
pinch Salt
To Taste, Salt

13 Ounces Chocolate, Optional

Place the water and 2/3 of the sugar in a pot, and bring to a boil. Boil until it reaches 250 degrees.

Meanwhile, place the egg whites in a bowl, and whip to a stiff consistency; slowly add the remaining sugar to form a meringue.

When the sugar syrup reaches 250 degrees pour slowly into the meringue at medium speed. Whip until cool.

Add the butter 1/4 at a time, mix for 15-30 seconds for each addition. Should take 2 minutes to add all of the butter. Whip until the desired consistency.

For Chocolate Butter-cream: Melt the chocolate add a small amount of butter-cream to the melted chocolate then mix it all back into the batch of butter-cream. Whip until incorporated and to the desired consistency.