La meringue butter cream It is a basic preparation of pastry. Very simple to prepare, you can use it as a pie, to dress cakes before covering them with the sugar paste, or to decorate cakes and cupcakes.
To prepare butter cream we can use different techniques. Today we offer classic technique, which allows us to obtain a butter cream “meaning”, incorporating Italian meringue into the butter.
Our friends from ItalianCakes have made a special video that will guide you in every step of the preparation of the cream.
https://www.youtube.com/watch?v=xFG FaJuOrU –
First of all, we must cook a solution of water and sugar until the temperature of the 121°C. The video also shows you how to check the correct temperature of the sugar solution without using the thermometer for food.
While the solution rises in temperature we measure the egg whites at maximum speed. So we wire the syrup to the 121°C and let the mixture to be fitted up to complete cooling.
We roll apart, at high speed, for a few minutes, of softened butter at room temperature. We split the meringue into three portions and we smooth it with butter in three shots.
At this point the meringue butter cream is ready to be used. We can apply it with a spatula or a sac à few depending on the use.
For more information and other recipes of butter cream, please visit the website www.italiancakes.it.
