36 Buttercream
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36 Buttercream

Preparing a flavorful buttercream by adding soft butter to cool, whipped creme Anglaise and whipping until smooth. Fold in medium-stiff peak Italian meringue in stages using a wide wire whisk. The components' temperatures must be similar to form a thick, well-emulsified buttercream.
Preparing buttercream with rich flavor and color by adding soft butter to a pate a bombe that has reached full volume and cooled to room temperature, and whipping until smooth. The butter and pate a bombe's temperatures must be similar to form a thick, well-emulsified buttercream with good body.
Preparing a light and stable buttercream by adding soft butter to an Italian meringue that has reached full volume and cooled to room temperature, and whipping until smooth. The butter and meringue's temperatures must be similar to form a thick, well-emulsified buttercream with good body.

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