Whole Egg European Buttercream

Baking By LisaPeps

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LisaPeps Posted 28 Sep 2011 , 9:19pm
post #1 of 1

I'm looking for a tried and true European style (meringue based) Whole egg buttercream recipe, does anyone have one they could share? I would prefer it to be made the IMBC style using sugar syrup.

If not does anyone know what the ratio of sugar syrup: eggs should be?

I read somewhere that the sugar syrup should be made using a 4:1 ratio ie 200gr sugar/ 50ml water, but it didn't say what ratio that is to eggs.

Any help would be appreciated!

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