Braun Italian Meringue Bttrcrm Base5#
A shelf-stabloe, nuetral base for creating homemade-style italian meringue buttercream.
Keep cool, dry and closed.
Prep:
Mix amount of base with the same amount of room temperature butter or margerine until creamy. Add half the amount of cold water slowly until completely added then whip for 5 minutes at high speed.
Example: 35oz base to 35 oz butter/margerine to 17.5oz cold water.
*Cold water can be replaced by juice, chilled coffee, or any other cold, flavored liquid.
1 bar; 5 lbs/2.5 kg
A shelf-stabloe, nuetral base for creating homemade-style italian meringue buttercream.
Keep cool, dry and closed.
Prep:
Mix amount of base with the same amount of room temperature butter or margerine until creamy. Add half the amount of cold water slowly until completely added then whip for 5 minutes at high speed.
Example: 35oz base to 35 oz butter/margerine to 17.5oz cold water.
*Cold water can be replaced by juice, chilled coffee, or any other cold, flavored liquid.
1 bar; 5 lbs/2.5 kg
| Alternate Lookup | 633207/5 |
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