Whipped Butter Creams
       
   
Grams
Percent
Small
Batch
Large
Batch
INGREDIENTS:

AMERFOND® Fondant Sugar
Egg Albumen
Water
Salted Butter
Invertase
Salt
Flavor

817.70
6.10
90.20
82.00
2.00
2.00
81.77
0.61
9.02
8.20
0.20
0.20
20 lbs.
2 1/2 oz.
2 1/4 lbs.
2 lbs.
3/4 oz.
3/4 oz.
50 lbs.
6 oz.
5 1/2 lbs.
5 lbs.
2 oz.
2 oz.
As Desired
 
APPROXIMATE BATCH YIELD:
1000.00
100.00
24 lbs.
61 lbs.
   
 
   
PROCEDURE:

Place half of the AMERFOND® into the bowl of an upright mixer.

Add the remaining ingredients, except the butter, and beat, at a high sped, until light (approximately 4-6 minutes).

Add the remaining AMERFOND® and mix at slow speed.

Add the butter and blend well. Beat at high speed for 2-3 minutes. Scrape down the sides of the bowl as needed.

Allow the batch to stand for 15-20 minutes or until firm.

Roll, form or extrude into centers.

Coat with chocolate.