Wayne Gisslen

Meringue-Type Buttercream

Preparation info
  • Yield:

    1

    lb
    • Difficulty

      Easy

Appears in
Professional Cooking: 8th Edition
Professional Cooking

By Wayne Gisslen

Published 2014

  • About

Ingredients

U.S. Metric Ingredients
8 oz<

Method

Procedure

  1. Combine the sugar and water in a saucepan. Bring to a boil, stirring to dissolve the sugar.
  2. Continue to boil until the syrup reaches a temperature of 240°F (115°C).
  3. While the syrup is boiling, beat the egg whites in a clean, grease-free bowl, using the whip attachment, until they form firm, moist peaks. Do not overbeat.
  4. A