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?