Ingredients

Group 1
Ingredient
KG
NZB ICING SUGAR
1.000
PETTINA BUTTERCREAM CONCENTRATE
0.250
Water (warm)
0.075
APITO FLAVOURING PASTE
-
-
Total Weight: 1.325

Method

Make up Buttercream Recipe No. R640a using PETTINA BUTTERCREAM CONCENTRATE. Place ingredients in mixing bowl and blend together until smooth. Use immediately or store in a refrigerator until ready for use. This icing is suitable for piping on yeast buns or for use on sponges and cakes. If a more fudge type icing is required increase the buttercream to 350g and decrease the water to 50g. If a thinner smoother icing is required use 150g buttercream and 100g water.

Additional Information

The metric recipe is of similar size to the avoirdupois recipe but is not an exact conversion.

Ingredients

Group 1
Ingredient
KG
NZB ICING SUGAR
1.000
PETTINA BUTTERCREAM CONCENTRATE
0.250
Water (warm)
0.075
APITO FLAVOURING PASTE
-
-
Total Weight: 1.325

Method

Make up Buttercream Recipe No. R640a using PETTINA BUTTERCREAM CONCENTRATE. Place ingredients in mixing bowl and blend together until smooth. Use immediately or store in a refrigerator until ready for use. This icing is suitable for piping on yeast buns or for use on sponges and cakes. If a more fudge type icing is required increase the buttercream to 350g and decrease the water to 50g. If a thinner smoother icing is required use 150g buttercream and 100g water.

Additional Information

The metric recipe is of similar size to the avoirdupois recipe but is not an exact conversion.