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Available now on CD-rom. Helps you create French pastries in your home. 200 recipes. Each pastry has a color photo and step-by-step instructions.
Buttercream (Crème au Beurre)

This is real French buttercream, made with whole egg and real butter. Eggs are beaten to a foam then cooked by the addition of boiling hot syrup. The best butterceam is made when you cool the egg mixture to within a few degrees of the butter temperature before incorporating the butter to the foam.

Base Formulas
Serving Size:
30 ounces
Difficulty Level:
Photo Gallery:
Storage Factor:
Covered - Chill

 Buttercream - Base Formulas Category
| Buttercream |

Ingredients Required: Buttercream

  Ingredient Quantity
1. Un-salted Butter 16 ounces
2. Eggs 4
3. Sugar 8 ounces
4. Water 2 ounces
5. Vinegar 1 teaspoon

Preparation Instructions: Buttercream

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