The perfect cream that retains its structure for the longest time. Thanks to this, it is a cream most often used to decorate cakes, cupcakes, muffins and other desserts. Crema al burro meringata all'italiana is a cream that can be colored with fat-soluble dyes in the gel. You can also add aromas and flavors to it, depending on your needs.
Please watch the video with the step-by-step recipe.
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BUTTER CREAM WITH ITALIAN MERINGUE
(Crema al burro meringata all'italiana):
• 200 g of sugar
• 45 g of water
• 80 g egg whites (from 2 large eggs)
• 340 g soft butter (38% fat)
• vanilla or orange extract, almond extract, rum extract (depending on its use)
• kitchen thermometer
All ingredients should be weighed accurately.
To avoid problems with whipping foam:
• egg whites at room temperature, clean, without traces of yolk
• the mixer bowl and forks must be perfectly clean and dry.
• I do not recommend a plastic bowl, which is difficult to wash thoroughly and remove traces of grease.
The butter must be soft but malleable. It is not meant to be dissolved.
We take them out of the fridge a few hours in advance.
In summer we must be careful not to make it too soft. We use the refrigerator when necessary. Put the ready cream in the fridge for a while if necessary.
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Music: Total Happy Up And Sunny by Sascha Ende
Link: filmmusic.io/song/555-total-h...
License: creativecommons.org/licenses/b...
#cream, #cakes, #meringue, #recipe, #inthekitchenoutoftourments, #meringa, #meringaitaliana, #decorating,
Негізгі бет Butter cream with Italian meringue. Best for decorating cakes, cookies and desserts. Step by step.
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