Swiss meringue buttercream
[21:48, 13/09/2019] Danielle Ainsworth: So, you need x grams of egg white, 2x grams of caster sugar, 2x grams unsalted butter.
[21:48, 13/09/2019] Danielle Ainsworth: Haha!
[21:53, 13/09/2019] Danielle Ainsworth: Cube the butter (inch square ish? Doesn't need to be precise),and keep in the fridge.
In a bowl over a pan of simmering water, whisk the egg whites and sugar together until they get to 71*C. Doesn't need constant mixing
Transfer to a large bowl (stand mixer if you have one, and preferably metal bowl), and whisk (the recipe I follow says until the bowl is cool to touch. It's kind of not quite stiff peak. Usually it takes about 15/20 minutes depending on ambient temperature)
Switch to a beater attachment and add the butter cube one by one.
Add any flavouring or colour :)
[21:48, 13/09/2019] Danielle Ainsworth: Haha!
[21:53, 13/09/2019] Danielle Ainsworth: Cube the butter (inch square ish? Doesn't need to be precise),and keep in the fridge.
In a bowl over a pan of simmering water, whisk the egg whites and sugar together until they get to 71*C. Doesn't need constant mixing
Transfer to a large bowl (stand mixer if you have one, and preferably metal bowl), and whisk (the recipe I follow says until the bowl is cool to touch. It's kind of not quite stiff peak. Usually it takes about 15/20 minutes depending on ambient temperature)
Switch to a beater attachment and add the butter cube one by one.
Add any flavouring or colour :)
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