Whipped Cream Easter Eggs
       
   
Grams
Percent
Small
Batch
Large
Batch
INGREDIENTS:

AMERFOND® Fondant Sugar
Egg Albumen
Corn Syrup
Water
Invertase
Salt
Strawberry Flavor
824.80
16.60
49.80
99.60
2.10
2.10
5.00
82.48
1.66
4.98
9.96
0.21
0.21
0.50
20 lbs.
6.00 oz
1.19 lbs.
2.38 lbs.
0.75 oz.
0.75 oz.
As Desired
50 lbs.
1.00 lbs.
3.00 lbs.
6.00 lbs.
2.00 oz
2.00 oz
As Desired
 
APPROXIMATE BATCH YIELD:
1000.00
100.00
24 lbs.
60 lbs.
   
 
   
PROCEDURE:

Place egg albumen, corn syrup, water, salt, invertase, flavor and half of the AMERFOND® into a bowl of an upright beater. Beat for 10 minutes with a wire whip.

Replace wire whip with a flat paddle, add remaining AMERFOND¨, mix well.

Mix unit uniform, scraping down bowl several times.

Form into egg shapes using AMERFOND® as a dusting medium.

Coat with chocolate.