This butter cream is perfect for decorating cakes, cakes and cupcakes. You can add to the base oil cream various dyes and flavors. In this classic recipe instead of icing sugar, syrup is used, which gives the cream smoother structure. To get the syrup right consistency, you need to constantly monitor its temperature. If If you don’t have a special thermometer, test for a soft ball. With a teaspoon dipped in water, draw a little syrup and put him in cold water in a glass. Ready syrup should not dissolve and from it you can roll a soft ball.
Recipe author – Gail Gand (USA) – pastry chef and co-owner chicago restaurant TRU
Time: 55min The recipes use volumetric containers with a volume of: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 dining room spoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 2 tbsp. Sahara
- 0.5 tbsp. water
- 4 egg whites
- 450 gr diced butter
- 1 – 2 tsp vanilla extract
Recipes with similar ingredients: cream, eggs, butter, vanilla extract
Recipe preparation:
- In a small dry saucepan, pour 2 tbsp. sugar and along the walls pour the stewpan 0.5 tbsp. water. In sugar, draw a cross with your finger, so that the water flows faster towards the middle of the pan. Bring to a boil and boil until sample on a soft ball or to a mark of 113 ° C on thermometer for syrup.
- In the meantime, whisk with a whisk mixer proteins until soft peaks form. Ready syrup sprinkle on the walls of the mixer bowl during whipping. Keep whipping until magnificent condition and cooling of the cream.
- Next, start adding a little cubes of oil to the cream thickened. It may not take all the prepared butter for you (this depends on how much water boiled out of the syrup). Add vanilla extract to taste.
