This version is adapted from the Roux Brothers cookbook, "The Roux Brothers on Patisserie," a good cookbook for basic French pastry. The use of glucose with the sugar syrup helps to prevent sugar crystals from forming during boiling. Makes about 5 lbs.

Italian Buttercream (Glucose Syrup)

Ingredients

• 1 cup plus
• 2 tablespoons water
• 3 cups sugar
• 1/2 cup glucose
• 9 egg whites
• 4 1/2 cups butter, room temperature

Procedure

Place water, sugar and glucose in a heavy sugar pan. Stir until mixture boils, wash down sides with wet, clean pastry brush and insert candy thermometer. Boil until the temperature of the syrup reaches 110°C, then start beating the egg whites in a stand up electric mixer, until stiff. When sugar reaches 120°C remove from heat and put the speed of the egg whites to the lowest. Pour the syrup into the whipped whites in a slow, steady stream, trying not to get syrup on the wire whip or the edge of the bowl. Continue to beat the meringue until it is nearly cold, about 15 minutes. Begin beating in the butter, a little at a time, and continue beating until smooth.

Notes

Recipe adapted from: Roux, Michel and Albert. The Roux Brothers on Patisserie: Pastries and Desserts from 3-Star Master Chefs. New York: Prentice, 1986.

Content by Renee Shelton. Recipe was first published on PastrySampler.com on February 3, 2005. It was updated on September 30, 2020.