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5½ cups
Easy
Published 2009
Egg white-based buttercream, made by beating butter into Italian meringue, is made in almost the exact same way as egg yolk-based buttercream, except that soft ball-stage sugar syrup is poured into beaten egg whites instead of beaten egg yolks. Most professional chefs prefer buttercream made with egg yolks—probably because of its rich unctuousness—but when a perfectly white buttercream is called for, as on a wedding cake, the pale yellow egg yolk-based buttercream won’t work. You can make t