Oil cream on the Italian meringue is not the easiest to cooking, but if you clearly follow the recommendations in the recipe, he the first time you get it light and airy, as it should for filling and decorating cakes and cupcakes. When cooking Italian meringue whipped egg whites are brewed hot sugar syrup. So that the syrup turns out the right consistency, a thermometer is required. And in the already prepared and cooled meringue butter interferes and whisk until tender крема. 
Time: 40 мин.Difficulty: medium Quantity: 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:
- Protein 4 large eggs
- 1.5 tbsp. Sahara
- A pinch of coarse salt
- 450 gr butter at room temperature, sliced into pieces of 2.5 cm.
- 1 tsp vanilla extract
- Special equipment: syrup thermometer
Recipes with similar ingredients: eggs, sugar, butter, vanilla extract
Recipe preparation:
- Put egg whites and 1/3 in the mixer bowl with a whisk Art. Sahara. Whisk at moderately high speed until soft peaks.
- Meanwhile, in a medium-sized saucepan, mix the remaining sugar and 1/3 tbsp. water and put on a moderate fire. Attach thermometer for syrup to the pan wall and cook the syrup without disturbing, until soft ball stages, 115 ° C.
- Whipped whites and syrup should be ready at about the same time. If one component is ready before the other, then you can remove the pan from cooker or interrupt whisking for several minutes.
- Continuing to beat the egg whites at a moderately high speed, pour the hot syrup slowly, directing it between the wall of the bowl and corollas. Continue whisking until the bottom of the bowl and the mixture have cooled, 10-15 minutes. At this stage, the mixture should be thick and hold strong peaks. Stir in the salt. Now you have Italian meringue.
- Beating at moderately high speed, add butter a few pieces at a time. As oil is added, it may it seems that the cream becomes liquid, but again it thickens to strong peaks as soon as you mix all the oil. Mix vanilla extract. If the cream is still too thin, whisk it high. speed to thicken.
- Use cream immediately or refrigerate overnight sealed containers. Before using the cream, you may have to beat a little to make it homogeneous.
