Today I bring you a delicious recipe for Swiss Buttercream or Swiss Meringue with butter! This cream is incredibly versatile, since you can add all kinds of flavorings, chocolates or pieces of fruit to customize it to your liking.
With this Swiss Buttercream, you can fill, cover and decorate cakes and cupcakes. Its firm texture makes it ideal for use with different nozzles and create surprising decorations.
It is important to note that this recipe produces a generous amount of cream, enough to fill, cover and decorate several cakes. So get ready to enjoy lots of creativity in the kitchen!
Thank you for watching my video and I hope you are encouraged to try this delicious recipe!
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Ingredients:
300g egg white (white from 7 or 8 eggs)
600g of Sugar
1 Teaspoon vanilla extract
900g unsalted butter, ready to make a cream
The first step to make this Swiss Meringue is the bain-marie. The first thing we will do is put the sugar with the egg whites in a bowl or a heat-resistant dish.
Next, place the fountain in a bain-marie, without the fountain touching the water that is going to boil. This way the Swiss meringue can be made without problems, stirring constantly until the sugar is completely dissolved. If you have a thermometer, the ideal temperature is between 55 and 60 degrees, without a thermometer, until you see, when you touch it with your fingertips, that the mixture is warm and all the sugar has dissolved.
👉In addition, the egg whites practically undergo pasteurization during heating, making it an ideal meringue for raw preparations.
👉 This cream keeps in the refrigerator for 5 days.
You can even prepare it a couple of days in advance, and keep it in the refrigerator covered with film. Just remember, leave it at room temperature the night before using it to fill or decorate, it has to be creamy, this way you will avoid having to beat it again and having it break.
You can even freeze it, but whenever you use it again, you should leave it at room temperature until it is ready.
It is the best cream that you can use to cover, fill or decorate all types of desserts.
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SWISS MERINGUE WITH BUTTER, Swiss Buttercream! Tutorial for BEGINNERS!! With the Manual Mixer, you get the same texture and firmness of this Cream, so versatile and used in the world of PASTRY, as if you had made it with a PROFESSIONAL Mixer.
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INGREDIENTS:
3 Egg whites (125 grams) = 3/4 glass measure
Sugar (250 grams) = 3/4 glass measure (2 equal glasses)
Butter (375 grams) = 1 and a half packet (250 gram packet)
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Chapters:
0:00 Introduction
1:17 - We start by beating it with the balloon at high speed
2:01 - We already have the meringue almost ready, we beat it for a couple more minutes.
2:34 -Now we change the balloon for the paddle of the mixer
2:49 - We add a teaspoon of vanilla essence
2:55 - We continue beating at minimum speed for a few more minutes.
3:42 - We put the butter to the point of pomade and cut it into cubes.
5:25 - We beat for about 5 more minutes or until our Swiss meringue begins to thicken
6:50 - We now have our cream ready and firm.
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👉 / @tundescakesrecetas
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Негізгі бет How to make a perfect Swiss Meringue with butter! ▪️ Firm Swiss Buttercream with butter
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