vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Standard Butter Cream
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 20
Can be colored and flavored; lemon juice may be added with fruit flavors.
Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 194. The excerpt below is the record exactly as published.
Standard Butter Cream 3^2 pounds icing sugar (powdered) ; 1 pound best butter free from salt; % pint egg whites beaten to a stiff meringue, adding 1% pounds of the sugar
Cook this with the app: pantry check, scaling, and the assistant.