isaac
Here is a recipe for buttercream using a swiss mirengue..Have used it for many yrs with no problems
2 Cups egg whites "fresh only" 16 whites
4 Cups sugar
3 # butter- SOFT
Place whites & sugar in a stainless steel bowl over a medium flame and whip mixture till warm to touch . Place in mixer and beat at high speed untill stiff peaks form. Add butter 1/2 # at a time ..scrape down sides and beat well. I have kept this at room temp for up to a week with no problem
pat |