New recipes

Butter cream with Swiss meringue

Butter cream with Swiss meringue


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

I used frozen raspberries. I let it thaw, I mixed it with a spoonful of sugar, I passed it and I passed it through a sieve to obtain a fine raspberry puree.

It is important that before preparing the cream, you degrease the bowl in which you beat the egg whites, the whisk or the paddles of the mixer very well. It is important that the egg whites beat very well, a quality foam.

I degreased them with lemon juice but you can also use vinegar.

For this cream it will be very easy for you if you have a robot with support, it will make your job a lot easier. I don't have such a thing.

The egg whites should be at room temperature.

Let the butter be cold. Take it out of the fridge when we put the egg whites on the fire.

Cut the butter into cubes.

I placed the egg whites in a stainless steel bowl with the sugar.

I placed the bowl on top of a pot of boiling water.

Be very careful that the bottom of the bowl with the egg whites does not touch the boiling water. We do not want to make the omelet.

I mixed with a continuous target in the egg whites.

It can be seen how the composition changes color to yellow and then turns white.

The egg whites are kept on steam until the meringue reaches about 60 degrees and if we take a little composition between the fingers and we no longer feel the sugar granules, it means that the meringue is ready and we take the bowl off the steam.

If you have a robot with a bowl holder, transfer it to the robot bowl, add salt and mix at medium speed.

I took the bowl off the steam and continued to mix with the hand mixer, at first at medium speed, then I gradually increased the speed.

This operation will take at least 10-12 minutes until the meringue is very white, dense and no longer falls off the mixer blade.

Also, the bowl in which I mixed the egg whites must be completely cooled.

From this moment, the meringue being ready, we can move on to the actual preparation of the butter cream with Swiss meringue.

Under no circumstances should we add butter if the egg whites are not completely cooled, otherwise the butter will melt and we will ruin the meringue.

As I said, from this moment we start to add a cube of butter, which must also be cold.

I added a cube of butter and mixed at low speed until the butter was completely incorporated.

I continued until I incorporated all the butter.

You will see that the meringue tends to "drop" after you add the butter, but if you keep mixing it will recover.

The cream will become very fine and creamy.

At one point I noticed that the cream tended to "cut", because the butter had softened a bit.

I should have put the cream and a little butter in the fridge, then continued mixing.

But because I didn't do that, the cream kind of "cut".

I put it in the fridge, but it still didn't want to recover, so I steamed it again for a minute and mixed it again.

She recovered and became fine and silky, a very elegant cream.

I added the raspberry puree and vanilla, then left it in the fridge until the next day when I was going to use it for the cake.

In the fridge, the cream hardened very much, so I took it out and let it reach room temperature so that it could be used.

But the surprise was that as it softened, it looked "cheesy" again.

So I steamed it again and mixed it at high speed.

He recovered but I didn't like it at all.

It was very difficult to decorate with it, I kept putting it in the fridge, and I decorated it as well.

I remain at the conclusion that this cream is not worth so much work and stress, but I am not sorry that I tried it.

I used raspberries for this cream, but you can also use chocolate, caramel or other fruits.

The amount obtained is not very large, I had enough to decorate a cake, but the roses took a lot of cream.





Cake "Ion and Maria" & # 8211 a special dessert, with tender top, meringue and fine cream! Delicious to lick your fingers!

We present you the recipe for a very delicious cake. This dessert is a perfect combination of tender top with crispy meringue and fine cream. Get a homemade cake that easily competes with any other dessert on the market. Surprise your guests with such a delight and the recipe will be in high demand.

Dough INGREDIENTS

-200 g of soft butter (at room temperature)

-1 teaspoon vanilla sugar

INGREDIENTS FOR BEZEA

-3 cold egg whites (from the fridge)

CREAM INGREDIENTS

METHOD OF PREPARATION

1. Prepare the dough: beat the yolks with the caster and vanilla sugar. Use a mixer at medium speed.

2. Add the soft butter (at room temperature) and mix again.

3. Sift the flour and mix it with the baking powder. Gradually add the flour to the bowl and mix well after each serving. Get a soft and homogeneous dough.

4. Divide the dough into 3 equal portions. Give each portion of dough a round shape and wrap it in cling film. Refrigerate the dough.

5. Prepare the meringue: in a bowl, mix the cold egg whites (directly from the fridge) with the sugar and a few drops of lemon juice. Beat the egg whites with a mixer until you get a foam with stable tips.

6. Divide the egg white foam into 3 equal portions.

7. Line a baking tray with paper. Take the dough out of the fridge. Spread a portion of dough in a tray, directly on the baking tray. You can give it any shape you want.

8. Arrange a portion of meringue on top of the dough. Spread it evenly over the entire surface of the countertop.

9. Place the tray in the preheated oven at 160 ° C for 30 minutes. Do the same with the other two portions of dough and meringue. Get 3 dough tops with meringue.

10. Prepare the cream: mix the butter with the condensed milk. Use the mixer and mix until you get a homogeneous and fluffy cream.

11. Dry the hazelnuts slightly in a hot (dry) pan. Peel a squash, grate it and chop finely.

12. Add some of the chopped hazelnuts to the cream and mix. Divide the cream into 2 equal portions. Keep a portion of hazelnuts for decoration.

13. Melt the chocolate in the steam bath or microwave.

14. Arrange the first tray with meringue on a plate and grease it with cream. Cover it with the second worktop and grease it again with cream (the meringue layer must be completely covered with cream). Cover the cake with the third top.

15. Decorate the cake with melted chocolate and hazelnuts. Refrigerate overnight.


BUTTER CREAM CAKE WITH SWISS BEZE AND RASPBERRY

Butter cream cake with Swiss meringue and raspberries, a pleasant sensory experience, like the promise of a journey through fairytale lands. The pleasure of discovering the taste and aroma of raspberries will reward every teaspoon of this cake.

INGREDIENT:

(for a cake with a diameter of 20 cm)

For the countertop:

For the cream:

220 g frozen (or fresh) raspberries

300 g cold butter& # 8211 80% fat

optional: pink or red food coloring

For syrup:

a few drops of lemon essence

For decoration:

3 boxes of wafer daisies

Mix whole eggs with sugar, at maximum speed, 20-25 minutes, then gently incorporate the flour, stirring from the bottom up. Divide the dough into 2 trays with a diameter of 20 cm, level it slightly, possibly slice the trays a little until the air bubbles come to the surface, then bake the 2 countertops for 20-25 minutes in the preheated oven at 180 ° C (electric oven with ventilation ). We do not open the oven door at this time!

Let the countertops cool in the oven, leaving the door ajar. We will cut them in half, to get 4 tops, only when the cake is assembled. After baking the tops we can start preparing the cream. Boil the raspberries with 100 g of sugar until the syrup starts to thicken, as for the jam. Strain to remove the seeds & # 8211 rub well with a spoon to get as much fruit pulp & # 8211 we will use only the thick syrup.

We prepare 2 dishes to prepare the meringue (like baine-marie). The water in the pot on the fire should not touch the bowl with egg whites, everything will be prepared only by steaming, keeping the heat on medium heat. Put the egg whites with the sugar in the bowl on top and start mixing until the meringue turns white and the sugar is melted. Remove from the heat, add a pinch of salt and mix until the meringue falls off the mixer. Add the thick raspberry syrup (optional and food coloring), continuing to mix during this time. When the bowl in which I mixed the meringue arrives at room temperature gradually incorporated cold butter (I put 50 g diced 6 times), then add the lemon juice. If the butter is not in the fridge (cold), the cream may look cut. In this case, let it cool for 30 minutes, then continue to mix it and we will notice that the texture result will change and become a fine and fluffy cream.

We prepare the syrup from the water with sugar, essence and lemon juice, we syrup very little each top, then we put the cream so that it reaches us between the four tops, but also on the outside.

Because I'm not an expert in decorations, I dressed the cake in sugar fondant and decorated it with Neapolitan daisies.

I hope you will have a pleasant sensory experience when you taste this cake!


Light buttercream recipe

You can also use it to dress. A fine cream, based on egg whites, butter and sugar. It can be used to decorate cakes, cakes, cupcackes. Even if it is simple to make, a butter cream can be cut very quickly, if the butter is.

If you liked the recipe, show it to your friends. Although it is prepared on the basis of butter, the cream is not as greasy as butter combined with condensed milk! Quick homemade donut recipe (no yeast)! Swiss meringue involves heating the egg whites and a. This Swiss meringue cream with butter is ideal for decorating cakes, you can use any type of nozzle, decoration will come out. Soft tops with citrus taste, strawberries on the inside and cream with butter that I have. In the weekend that just passed I made. How to make milk cream with butter and lemon? Culinary recipe Butter cream with Swiss meringue from the Sweets category. How to make Butter Cream with Swiss meringue. This recipe for Chocolate Cake with Butter Cream and Italian meringue is a cake that can be dressed in different ways.

It is perfect for sugar paste. And as I always like to change something in the recipe, this time I chose to make a vanilla cake with a butter cream without eggs.


11 turkey recipes

Jamilă, Laură, Gină, Olguţă or other respectable ladies of. Switzerland, with an asset that Marcel had not been lucky enough to be born with. That's why you need to make a soft 235 gram egg white meringue.

Girls, if until now you were startled to hear the meringue, from now on you will not do it! JamilaCuisine The best recipes. The dishes and utensils used should be very well degreased. The meringues are made from egg whites beaten with sugar until we get a sp. Today I will show you how to make Roses from Swiss meringue, it is very easy, it is not as hard as it seems! Buttercream with Swiss meringue jamilacuisine. For more video recipes follow us on: Blog :.

Continue mixing until you get a foam as hard as a meringue. Add the starch to the meringue foam and mix for another 1-2 minutes.


Vanilla cream and meringue cake

Although it may seem complicated, this cake with vanilla cream and meringue is very easy to make.

Italian-inspired desserts always remind you of summer and the sun and are always greeted with joy. Family, friends or boyfriend can't wait to eat them and praise your skill. It's OK not to tell them that you know the recipe from us, but don't forget to tell us how it turned out.

Ingredients for the cake with vanilla cream and meringue:
For cookies:

-375 gr unsalted butter, at room temperature, cut into 2 cm cubes

For the cream:

-1 tablespoon vanilla extract

For meringue:

-1/4 teaspoon of cream of tartar

-cinnamon for decoration.

Preparation for the cake with vanilla cream and meringue:
For cookies

To start the cake with vanilla cream, you must preheat the oven to 190 degrees Celsius. Take a square tray and grease it with butter. Wallpaper with baking paper. Grease the baking paper with butter.

Put the butter, sugar and salt in the bowl of a mixer. Stir until smooth. Add flour. Mix until a mixture of wet sand consistency is obtained. Put the mixture in the baking tray and press evenly over its entire surface. Bake for 15-18 minutes or until lightly browned. Remove and leave to cool.

For the cream

The temperature drops to 175 degrees Celsius. Put both milk and vanilla extract in a thick-bottomed pot. Boil on low heat for 45-60 minutes, stirring constantly. The cream is ready when it gets a shade of beige and you can see the bottom of the pot when you pass the mixture through the spoon. Take it off the fire. Add the beaten egg yolks and then the brandy and incorporate.

Using a spatula, transfer the mixture over the cookie-cooled dough. Bake for 15-20 minutes or until the mixture hardens and takes on a slightly brown tint. Remove from the oven and allow to cool to room temperature. It can be put in the refrigerator, covered, where it can stay for up to 2 days until it is decorated with meringue cream.

For meringue

Put the sugar in a small saucepan. Boil over medium-high heat until the sugar is completely dissolved. Turn off the heat and keep the syrup warm. Put the egg whites and tartar cream in the bowl of a kitchen mixer and beat until a fairly firm foam is formed.

Add the sugar syrup and continue mixing until the egg whites turn a lavender-like color. Transfer to a baking bag and make small art shapes above the cream cookie sheet. Cut into equal squares and garnish with cinnamon powder.


Macarons with Italian meringue

Italian - made from egg whites and a sugar syrup made from four parts sugar and one. You can make an Italian meringue and instead of baking them let them dry a few. Adi for recipes, it's good to remember everything you pointed out. For more video recipes. It is perfect for sugar paste. Macarons with Italian meringue recipe with pictures. There are three types of meringue (French, Swiss and Italian), and their differences depend on where and when the sugar is added, as well as the method of. Strawberry mousse with Swiss meringue, step by step recipe, safe, without eggs. Quick and delicious strawberry dessert. The recipe explained with pictures for.

This time I chose to make strawberry mousse with Italian meringue, meaning I mixed the egg whites with a hot sugar syrup, which also cooks them. I said that if it's still a special Christmas, I should try a special recipe and so on. How to make a butter cream with meringue. Strawberry cream for cake and cake.

In high season, when I find fragrant strawberries, I make the recipe with Italian meringue, I like it more because, why do you need 300 g of strawberries, 3 egg whites, 150 g of sugar. These meringues are prepared with a hot sugar syrup, unlike French meringues which are prepared with unprocessed sugar.


Meringue cake

Whisk the egg whites with a pinch of salt. Add the caster sugar at once and the lemon juice. Rub until the egg whites harden again.

Cut 4 circles out of baking paper. Pour ¼ of the composition over each circle of paper, level it, put it in turn in the oven over low heat and with the oven door open. Bake on the bottom of a pan or pan greased with a little oil or margarine. It is good for the paper on which the composition is poured to be greased so that the countertop comes off easily. Leave it in the oven for 30 minutes, turning the tray after 15 minutes with the side of the door towards the bottom of the oven.

When they are ripe, they come off the paper, they are placed on another clean paper and separated from each other so as not to stick, if they are soft inside they will dry if they stay in the kitchen until the next day in a safe and dry place. It is therefore good that the meringue sheets are made 2-3 days in advance.

For the cream put the last three ingredients (water, cocoa and sugar) on low heat, stir continuously until the sugar dissolves and the composition begins to boil slowly. Remove from the heat and allow to cool.

The butter must be soft to rub the foam. To do this, it must be taken out of the fridge shortly before. Add the powdered sugar, rub well and then add the 6 yolks one by one. This yellowish-white composition gradually mixes with the cocoa composition which has cooled in the meantime. A buttery and very fine cream is obtained. Optionally, finely grated orange peel, unsalted roasted and finely ground hazelnuts can be inserted into this cream.

Grease the meringue sheets with cream and place them on top of each other. After the last sheet of meringue, grease with the remaining cream on top and side. Refrigerate and serve the next day.


Raw meringue cake

Ingredients

1/2 teaspoon baking powder

Method of preparation

It starts with leaf:

Preheat the oven to 180C and prepare a round cake pan with removable walls (and a pan is good). Put baking paper and grease it with butter.

Beat the egg whites until stiff. Mix the yolks with the sugar until they turn white. Add flour, cocoa, baking powder (sifted beforehand) and lightly finish the egg whites. Pour into the mold and bake until the top is done. It will result in a not very high top.

Soak the gelatin in a little water. In the steam bath, mix the butter, sugar, yolks until the cream hardens. Add cocoa and mix well. Remove from the heat and add the gelatin and flavors. Homogenize and leave to cool. When it has cooled well, place it on the counter. Let cool to harden well.

Beat the egg whites hard, then add a tablespoon of sugar, beating well after each addition. In the end, a creamy and glossy texture should result (see in the picture, where I have the meringue from 6 egg whites). Carefully spread the meringue over the cream, in a thick layer. Let cool for 15 minutes.

Melt the chocolate in the steam bath, add the sour cream. Stir well. Pour over the meringue after it has cooled a little.


Buttercream with meringue in French style / French Meringue Buttercream

When I found out that I had won the Martisor Kitchen Aid contest organized by Laura Laurentiu, I knew from the start what would be the first recipe on the blog after Mr. Red's triumphant dismount in my imperial apartments, the north wing. My favorite cupcake cream, obviously, was the one I had given up because it took Braunie at least 45 minutes of glorious frequency to clot it, during which time it took fire in my hand and I, terrified by the squeak in the terminal phase of the engine, ii I promised with heaven and earth that & # 8220 is the last time, please, resist !! & # 8221 In fact, this is one of the main reasons why I wanted my strong red so much, which last night and- showed for the first time my muscles fainted all the poles and spatulas of pleasure. Elvis has entered the building!

Kitchen Aid loves Retetecalamama.ro

After a weekend of impatience, with burning imagination and burning heels, I started yesterday in a trumpet to the Bilancia headquarters in Corbeanca, where Lavinia Pana was waiting for me, member of the jury and much-too-pretty-to-be-true . To get to the warehouse, we had to go through cash-and-carry, at which point Lavinia lost me among the shelves .. aaa & # 8230 look what a pan! Duiuri! Posuri! What a bowl! Wow, what incredible plates! Aww & # 8230 how colorful are these glasses! Mooamaa! Professional knives! OBVIOUSLY, after I took Mr. Red, I leaned in the store, like, I couldn't leave empty-handed! I got colorful cutlery, Italian porcelain plates (they were 70% off I think, but I really liked them, you'll find them in the pictures), a bowl of a blue perfect for summer, a cake plate and much other madness and trifles. If you have a road through Corbeanca, I would advise you to stop at their headquarters, because the prices are better than what I saw in Selgros or Auchan, for example. And then & # 8230 boom! The long-awaited moment & # 8230I got my hands on him, I caressed him, we posed, we kissed, I made fun of myself with my childish enthusiasm and the smirk of happiness that could not be erased from my face not even with a super-sour lemon, we loaded ourselves in the car and protested directly in the kitchen.

I tell you honestly, in the first phase my hands trembled on me, as if someone had made me inguinally epilate a polar bear in the heat. What if I ruin it? If I pull too hard from the bowl? If I don't put it right? If I don't install the target properly? What if I speed too high? After I realized that it was made of solid steel, not eggshell, the friendship was established. I started lightly with a serving of chocolate cupcakes, continued lightly with two trays of vanilla cupcakes and ended gloriously with & # 8230 meringue cream!

Which brings us to the initial discussion. I am looking for the perfect cream, which does NOT consist of butter rubbed with sugar and a teaspoon of flavor, the maximum of yuk-yuk & # 8221 that I can imagine in terms of creams and which is, to my sadness, the general rule used in the States and the UK for cupcakes. What do I mean by the perfect cream? Well, a creamy and fine enough to reflect every streak of the pattern given by the dui (the tip to decorate), fluffy, fragrant and just a little sweet, to withstand important periods at room temperature and, last but not least, to allow decoration with fondant figurines (because we know that the fondant dissolves in contact with aqueous creams, whipped cream, etc.). I won't tell you how much I went through, how many creams saw the bottom of the trash can, how much butter I rubbed, I even ended up adding a tablespoon or two of flour in them for coagulation! Until EA & # 8230 appeared

The cream of my dreams has as main and simple ingredients the following: egg whites, white sugar and 82% fat butter. If you do a search on Goagale, do you have any problems? You will discover that this cream can also be prepared in Swiss or Italian style, but this involves a) heating the meringue in a bain-marie or b) heating the sugar syrup and pouring it into meringue at a certain temperature. Since I don't have a sugar thermometer and I don't want to risk it on my eyes, I opted for the French method (all cold-mixed), with a twist. I'll explain why.

In the original version of the recipe I propose, the amount of butter and sugar was almost double. That's because Americans, I concluded, have very different tastes from us: what we would categorize as sour and nauseous, it's good for them, and vice versa. Well, mother, if she doesn't syrup, if she doesn't cut butter and sugar, she faints !! I don't want to generalize, so don't jump on my head with other examples, but & # 8230 I generalize, forgive me Americans :) Like I said. I stared at the recipe, I thought, I twisted and then I decided to leave the egg whites as they are, but to cut seriously from sugar and butter, so as to keep the fluff and eliminate the nausea . The quantities I propose are absolutely enough to decorate 12 cupcakes.



Comments:

  1. Samuzil

    It's okay, the message is admirable

  2. Arend

    Good little by little.

  3. Pickworth

    You are not right. Let's discuss it. Write to me in PM.

  4. Adrion

    I gladly accept.

  5. Doll

    Curiously....

  6. Gunther

    The props come out, some kind



Write a message