Protein and butter cream in swiss merengue

This butter cream is made by driving butter in Swiss meringue – whipped egg whites in a water bath with sugar. It is very tasty, has a pleasant silky texture and, which is important, keeps its shape well when decorating. With him yours roses on the cake or cupcake hats will have a clear relief and look pretty aesthetically pleasing. Cream on swiss meringue also good friends with flavors and dyes. At the end of the recipe there are three simple flavors for it: chocolate, citrus and alcohol. Choose any and you do not разочаруетесь. Time:Difficulty: easy Quantity: 2.5 tbsp. The recipes use dimensional capacity: 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 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.

Ingredients for the recipe:

• 3/4 Art. Sahara
• 2 tsp freshly squeezed lemon juice
• A pinch of fine salt
• Squirrels 4 large eggs
• 350 gr butter, cut into pieces of 4 cm., room temperature
• Flavoring additives (see below)

Recipes with similar ingredients: sugar, lemon juice, eggs, butter creamy

Recipe preparation:

1. In a pan over which you can install a heat-resistant bowl mixer, pour a few centimeters of water and bring to boiling.
2. Put sugar, lemon juice, salt and egg whites in a bowl and whisk by hand. Place a bowl over boiling water and beat until the mixture will not become warm to the touch and the sugar will not completely dissolve. Move the bowl to the stationary mixer with a whisk beat at a moderately high speed until the mass cools down and will hold strong peaks for 10-15 minutes.
3. Add the butter a couple of slices at a time, completely stirring them before the next addition. After all the oil to be added, continue whisking at a moderately high speed. The mixture will delaminate and appear curled. Keep going beat until the butter cream has a uniform consistency. Slowly, without stopping the mixer, stir in the desired taste additives. (If the cream is too soft, put it in the refrigerator, so that it freezes, but still remains malleable, and then whisk before use.)
   

   Chocolate:

   Transfer the cream into a large bowl and stir in 170 g in three passes. melted and cooled dark chocolate.

   Citrus:

   Stir in the zest of half a lemon or orange.

   Alcohol:

   Stir in 2 tbsp. l coffee liqueur and 1 tbsp. l vodka.