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But this method is not for buttercream.
Italian: is made with egg whites, sugar and water. The difference is that the water and sugar are cooked to 240 degrees, and then added into the whipped egg whites.
Swiss: is made from egg whites and sugar. But the egg whites and egg are heated over a
Water bath to 110 to 120 degrees, and then put in the machine to whip. If fresh egg whites are used, heat meringue to 150 degrees.
01/09/02
Chocolate: Should be never refrigerated, for chocolate moose you should heat the chocolate to 150 degrees. Chocolate can be good up to one year, and should be stored at 50 to 70 degrees...
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