Reply Food Hygiene IBC vs SBC

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Goreti I Use the following proportions
460g Caster Sugar in pot with 1/2 cup water
8 Egg whites (size 7 eggs)
800g Butter Soft
bring water with sugar to boil brush down sides so you don’t get crystallisation & heat until 115C or 239F whist you are boiling you sugar have your egg white whisking in beater (whisk to medium peak), then as soon as your sugar is at temp slowly but steadily pour onto egg white whilst continuing to beat, beat 1 minute scrap down sides & beat until room temp, then add soft butter & beat, until smooth, you will go through a stage where it looks like it has split but keep beating it will come together, then add flavourings & use…I hope this helps once you have made it once you will see it’s so easy