Basic ratio for swiss meringue buttercream is 1:2:3. Egg whites: sugar: butter.
updated April 2012: i find that you can increase the sugar to 2.5. Simply add a healthy splash of water along with the whites to help dissolve the sugar. Also, if shortening is needed to stabilize the buttercream, a 70:30 butter:shortening ratio is working well. Stable but without a perceptible shortening flavor.
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