Italian Meringue "official" Ratios?

Decorating By 3GCakes

3GCakes Posted 14 Dec 2009 , 11:56pm
post #1 of 1

Hello all...

Does anyone have a pretty tried-and-true gold standard for ratios in Italian Meringue buttercream?

I have been using the cartoned egg whites, which are 8 egg whites per carton. Sometimes I use 7 sticks of butter, sometimes 8. Some times I use 1 1/2 cups of sugar, sometimes I use 2 cups. I almost always add 12 ounces of white chocolate.

Is there some standard ratio of egg white to butter to sugar?

I haven't really been having problems or anything...I guess I just want to get my recipe down once and for all, and I want to know WHY I use what I use. Make sense?

Thanks.

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