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Recipes
Meringue buttercream
Baker-Pastry chef
Meringue buttercream
Ingredients
500 g
egg whites
200 g
sugar
1200 g
sugar
400 g
water
800 g
Dairy Butter 82 % fat - Block
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.
Corman's products of the recipe
Dairy Butter 82 % fat - Block
The Easiest Traditional Butter to use
Find out more