| Ingredient | Method |
| 3 A egg whites 150 grams granulated sugar 200 grams unsalted butter, cut into cube, at room temperature 300-400g cream cheese 1 teaspoons pure vanilla extract 1/4 teaspoon fine salt | 1. Wipe the bowl of an electric mixer with paper towel and lemon juice or vinegar to remove any trace of grease. Make a double boiler by placing the mixer bowl over a saucepan of simmering water, making sure the bowl doesn’t touch the water. 2. Add the egg whites and sugar to the bowl, whisking constantly but gently, until temperature reaches 60°C, or until the sugar has completely dissolved and the egg whites are hot. Remove from heat. 3. Using hand mixer, whisk until the meringue is thick, glossy, and the bottom of the bowl no longer feels warm, about 6 to 8 minutes. 4. With mixer on low speed, add the butter cubes, one at a time, until incorporated. Continue beating until it has reached a silky smooth texture. If the buttercream curdles simply keep mixing and it will come back to smooth. If the buttercream is too thin and runny, refrigerate for about 15 minutes before continuing mixing until it comes together. Add the vanilla and salt, continuing to beat on low speed until well combined. Set aside. 5. In another mixing bowl, beat the cream cheese until smooth. Add the swiss buttercream spoon by spoon into the cream cheese until well combined. Repeat until swiss buttercream is finished. ~abt 750g Note: ~ Keep in airtight container in refrigerator for up to one week or in the freezer for up to 2 months. Let come to room temperature and re-whip in the mixer before using. |
No comments:
Post a Comment