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French Culinary Institute

Crème au Beurre II

Buttercream II or Italian Buttercream

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Preparation info
  • Makes

    700 grams

    • Difficulty

      Easy

    • Ready in

      30 min

Appears in
The Fundamental Techniques of Classic Pastry Arts
The Fundamental Techniques of Classic Pastry Arts

By French Culinary Institute

Published 2021

  • About

Ingredients

For the buttercream

  • 300 grams (11 ounces) sugar

Method

Prepare your mise en place.

Combine the sugar with 150 milliliters (5⅓ ounces) water in a medium heavy-bottomed saucepan, stirring with a wooden spoon until the mixture is the consiste

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