What Kind Of Buttercream Do You Use?
Decorating By morgnscakes Updated 19 Aug 2009 , 12:00pm by Cheyanne25
Hi everyone. I was just looking over WBH buttercream recipe which states 1 cup egg whites or about 12 large egg whites. I was making a smaller similar recipe which called for 6 egg whites and that is about 1 cup. Is this recipe correct or am I missing something? thanks
Hi everyone. I was just looking over WBH buttercream recipe which states 1 cup egg whites or about 12 large egg whites. I was making a smaller similar recipe which called for 6 egg whites and that is about 1 cup. Is this recipe correct or am I missing something? thanks
According to the conversion chart found in the Cake Bible, and in Joy of baking, the weight of 1 large egg white is 30 grams. Volume is about 2Tbsp. As there are 16 tbsp per cup, you would need 8 large egg whites to make one cup.
But since even eggs of the same grade would have slight variations in weight or volume, the most accurate way of measuring egg whites would be by weight. The weight of 1 cup egg whites is 30 grams x 8 or 240 grams.
I use the IMBC from the Cake bible. I make the large batch. It keeps in the frig very well, I add white chocolate for flavor, and also amareto.
I use SugarShack's... I'm from the South, and it does seem to be the sort of icing that people here expect. I also like that it is so easy to make, not cooking or separating eggs, just whip it up and have at it!
I felt in love with Dyann's 1-2-3 SMBC months ago and I won't change it for anything
Me too! My co-workers call it "magic frosting"
I use IMBC I personally couldn't even fathom eating American Buttercream (I hate the texture) and people who get my cakes have almost never had IMBC so it makes them stand out.
People love the 'special' icing and figure they have to order from me to get it lol. Plus if you sell somebody something as gourmet they'll decide they like it, if only because they figure they should like it.
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