Butter Cream

Amount        Ingredient
12 lb              butter -- cold
6 lb                shortening

60 ea             eggs -- 2 lb. 11 oz.
9 lb                sugar
tt                    salt
tt                    vanilla

Method:

1. Whip butter and shortening till very light and fluffy with the paddle.
2. Wisk eggs, sugar, flavor, over water bath until hot.
3. Strain.
4. Whip eggs until cool and maximum volume reached.
5. Fold eggs into butter with paddle at #1 speed.
6. Store at room temp.

60 eggs = 2# 11oz. liquid pasteurized eggs.
40 eggs = 1# 13oz. liquid pasteurized eggs.

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