Italian Buttercream
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Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 1 ingredient
Method
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- Yield: 1 lb 11 oz (850 g) For large-quantity measurements, see page 728.
- Sugar at 100% Ingredients U.S.
- Metric % PROCEDURE 1.
- Make the meringue (Italian Meringue avn meringue procedure on p.
- 259).
- Whip until completely Sugar 8 oz 250 g 100 cool.
- smooth.
- The mixture will appear curdled at first (b), but it will become smooth and light with continued whipping (c).
Plating
Cookware for this recipe
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Whisk