Protein-butter cream glaze for cakes and cupcakes
Votes: 15
Time: 20 min.
Complexity: easily
Quantity: About 2 tbsp.
Complexity: easily
Quantity: About 2 tbsp.
Protein-butter cream glaze for cakes and cupcakes - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 large egg whites
- 3/4 cup sugar
- A pinch of salt
- 240 g butter, room temperature
We recommend
Cooking the dish according to the recipe:
- Combine egg whites, sugar, and salt in a heatproof bowl. Place over a double boiler and whisk until the sugar dissolves. Remove from the boiler and cool slightly.
- Beat the egg mixture with a mixer on high speed until thick, about 12-15 minutes. Add the butter and continue beating until smooth.
Use white cream icing to decorate the surface of the cake or as a layer.
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