30 ounces Granulated sugar (1 lb. 14 oz.)
8 fluid ounces Water
9 Egg whites
38 ounces Unsalted butter, softened (2 lb. 6 oz.)
3 fluid ounces White crème de cacao
8 ounces White chocolate, melted
Yield: 5 pounds
1. Cook the sugar and water to 242°F (117°C), the pour into a measuring container with a handle for easier pouring.
2. Start whipping the egg whites when the sugar reaches 235°F (113°C).
3. When the whites are whipped to firm peaks, add the hot sugar syrup slowly while continuing to whip at low speed. Whip until completely cooled.
4. Add the butter and whip until smooth.
5. Add the crème de cacao to the white chocolate. Whip until smooth, and then add the chocolate to the buttercream.
8 fluid ounces Water
9 Egg whites
38 ounces Unsalted butter, softened (2 lb. 6 oz.)
3 fluid ounces White crème de cacao
8 ounces White chocolate, melted
Yield: 5 pounds
1. Cook the sugar and water to 242°F (117°C), the pour into a measuring container with a handle for easier pouring.
2. Start whipping the egg whites when the sugar reaches 235°F (113°C).
3. When the whites are whipped to firm peaks, add the hot sugar syrup slowly while continuing to whip at low speed. Whip until completely cooled.
4. Add the butter and whip until smooth.
5. Add the crème de cacao to the white chocolate. Whip until smooth, and then add the chocolate to the buttercream.
