Baker-Pastry chef

Meringue buttercream

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

Dairy Butter 82 % fat - Block

The Easiest Traditional Butter to use

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