Swiss buttercream

0.9k - 40 минут 20 порции

Want to share a recipe of cream, with which I decorate some of my cakes, namely, doing mostly roses. I have already asked the question what cream I use, so I decided to publish the recipe, anyone else suddenly interested. It's a Swiss buttercream, colloquially, "MERENGUE". I have it work the first time, I'm easy to work with and holds shape well. The cream has an ultra-silky, stable texture. After the fridge the cake should be kept at room temperature for 30 minutes, then it will be easy to cut. In addition, quietly tolerate the heat is not flowing.

Ingredients for Swiss buttercream

Step by step instruction of cooking Swiss buttercream

Шаг 1

Butter from the fridge cut into small pieces and let stand to allow the oil was room temperature.
Proteins combine with sugar in heat resistant bowl. Set a pot of boiling water. Heat in a water bath, stirring constantly with a spatula or whisk. Proteins must be heated to 72°C, so use a thermometer.

Шаг 2

I tried in the photo to show how the temperature rises. Do not forget to constantly interfere. Once the temperature has reached 72°C, immediately remove the bowl from the "Bani" and begin to whip our whites.
Continue whisking until the mixture is fluffy and glossy, and completely cool. It takes about 10 minutes.