Do you want powdered sugar icing or meringue based ?
for a Swiss Meringue Buttercream:
1 Qt Whites
1K Sugar
5# Butter (room temp)
Put your whites and sugar in your 20Qt bowl in a water bath on the stove. Whisk, and then whisk every so often until sugar dissolved and warm/hot to touch. Then put on mixer with whip, whip on high until cool.
When it cools, add chunks of butter on med speed (in portions and when one portion is fully mixed, then add more)until it's all in there and is fluffy
Be careful not to add the butter: when meringue is still hot, not too fast or too soft because it will get soupy (but it can be saved).
I make a crusting buttercream, so that doesn't help. BUT, if you use a basic powdered sugar, icing about 16 pounds of ps is max in the 20qt bowl and it gets right up to the top of the paddle. Any more and it's an awful mess!
HTH -Lori
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