Baker-Pastry chef

Meringue buttercream

Name: Meringue buttercream
Ingredients: 500 g egg whites; 200 g sugar; 1200 g sugar; 400 g water; 800 g Dairy Butter 82 % fat - Block

Ingredients

Tip

It’s a very airy mixture, more for decorating than masking.
It’s not stable if cooled or frozen for longer periods, as the egg white dissolves.
Use immediately; when heated, the airiness is lost and the mixture becomes watery.

The Easiest Traditional Butter to use