Name: Swiss meringue butter cream
Prep time: 30 min
Cook time: 30 min
Yield: 0
Ingredients: Chicken Egg Protein - 5 PC.; Sugar - 1.5 Art.; Butter - 450 gram; Vanilla - 1/4 Tsp

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Swiss meringue butter cream

1. Chicken Egg Protein - 5 PC.

2. Sugar - 1.5 Art.

3. Butter - 450 gram

4. Vanilla - 1/4 Tsp

How to cook deliciously - Swiss meringue butter cream

1. Stage

In a bowl in which you will whip the protein, grease a little with vinegar - this must be done to degrease the surface and then the proteins will beat well. Put the bowl in a water bath, add sugar and begin to beat with a mixer at medium speed until solid peaks.

2. Stage

Beat butter at room temperature with a mixer. It is very important that the oil is at the same temperature as the proteins, otherwise the cream may not work.

1. Stage. Swiss meringue butter cream: Beat butter at room temperature with a mixer. It is very important that the oil is at the same temperature as the proteins, otherwise the cream may not work.

3. Stage

In small portions, start adding oil to the proteins without stopping whisking with a mixer. Add vanillin, if the oil is colder than protein, then the cream may curl, and you need to beat it for much longer to get a uniform consistency.

1. Stage. Swiss meringue butter cream: In small portions, start adding oil to the proteins without stopping whisking with a mixer. Add vanillin, if the oil is colder than protein, then the cream may curl, and you need to beat it for much longer to get a uniform consistency.

4. Stage

It happens that the proteins melt the oil, then you do not need to panic, just put the cream in the refrigerator for a few minutes and whip again. In this situation, the cream will certainly not be so smooth, but still remain delicious.

1. Stage. Swiss meringue butter cream: It happens that the proteins melt the oil, then you do not need to panic, just put the cream in the refrigerator for a few minutes and whip again. In this situation, the cream will certainly not be so smooth, but still remain delicious.

5. Stage

Bon Appetit!!!

6. Stage

Swiss butter cream meringue is very tasty, delicate and light, it is perfect for any cake or dessert. To get the cream, you must follow all the steps and recommendations. With this cream, you can safely decorate cakes and muffins, it practically does not melt, you can add any flavorings and colors to your taste. Be sure to take oil of high quality and fat content.