Protein-butter cream on Swiss meringue
Votes: 2
Time:
Complexity: easily
Quantity: 2.5 tbsp.
Complexity: easily
Quantity: 2.5 tbsp.
This buttercream is made by whisking butter into Swiss meringue—egg whites and sugar whipped together in a double boiler. It's delicious, has a pleasantly silky texture, and, importantly, holds its shape well when decorated. It will give your cake roses or cupcake tops a crisp, decorative look. Swiss meringue buttercream also pairs well with flavorings and colorings. Three simple flavorings are listed at the end of the recipe: chocolate, citrus, and alcoholic. Choose any one, and you won't be disappointed.
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:
- 3/4 cup sugar
- 2 tsp freshly squeezed lemon juice
- A pinch of fine salt
- Whites of 4 large eggs
- 350 g butter, cut into 4 cm pieces, room temperature
- Flavorings (see below)
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Cooking the dish according to the recipe:
- In a saucepan that fits a heat-resistant mixer bowl, add a few centimeters of water and bring to a boil.
- Place the sugar, lemon juice, salt, and egg whites in a bowl and whisk by hand. Place the bowl over simmering water and whisk until the mixture is warm to the touch and the sugar is completely dissolved. Transfer the bowl to a stand mixer fitted with a whisk attachment and beat on medium-high speed until the mixture cools and holds stiff peaks, 10-15 minutes.
- Add the butter a couple of pieces at a time, mixing them completely before adding the next one. Once all the butter has been added, continue beating on medium-high speed. The mixture will separate and appear curdled. Continue beating until the buttercream reaches a smooth consistency. Slowly, without stopping the mixer, beat in the desired flavorings. (If the buttercream is too soft, refrigerate it until it's firm but still pliable, then beat it before using.)
Chocolate:
Transfer the cream to a large bowl and stir in 170 g of melted and cooled dark chocolate in three additions.
Citrus:
Stir in the zest of half a lemon or orange.
Alcohol:
Stir in 2 tablespoons coffee liqueur and 1 tablespoon vodka.
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