Italian Buttercream

Preparation info

  • Yield:

    6 lb

    (large)
    • Difficulty

      Easy

Appears in

Professional Baking

Professional Baking

By Wayne Gisslen

Published 2008

  • About

Ingredients

Standard quantity

Sugar at 100%
Ingredients

Method

Procedure

  1. Make the meringue. Whip until completely cool.
  2. Little by little, add the soft butter and continue to whip. Add each piece after the previous one has been incorporated. In the same way, whip in the shortening, if using, or the additional butter
  3. When all the fat has been incorporated, whi