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Message: [QUOTE="Norcalbaker59, post: 44402, member: 2340"] [USER=3784]@Cahoot[/USER] The 6 qt is a very large bowl. 200mL of egg whites is the amount I use for my 4.5 qt bowl. The next time you make buttercream, note the volume measurements as you along. Weight the egg whites and note the volume; then add the sugar and note the volume. Then transfer to the container for heating. If you don’t have a large 4 cup or beaker measuring cup, then any clean, oil free container with flat bottom and straight sides that you can use to mark the volume. Clean and dry the container, then measure the volume of the egg whites after they are whipped and before you add the butter to see how much they increased in volume. 200g egg whites 400g sugar ____ g unsalted butter ____ g total weight of ingredients Volume totals: ____ Total number of cups of raw egg whites ____ Total number of cups of raw egg whites and sugar ____ Total number of cups of whipped egg whites and sugar ____ Total number of cups of finished meringue butter cream If you are getting 4 cups of buttercream from a batch using 200g egg whites, I would say that is low volume. But if are getting 6 cups or more, I would say that is about right. Beware the total weight of finished buttercream will be different from weight of ingredients since water evaporation from heating the egg whites will occur. what type of sugar are you using? Is is cane sugar or sugar beet sugar? are you using cream of tartar to stabilize the egg whites? [/QUOTE]

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