Swiss meringue buttercream
Description
The dish is prepared without unnecessary complications. Every pastry chef should know this. The ready dessert can be served at the table.
Instructions
- 1
Step 1
1. Separate the egg whites from the yolks, add salt to the whites, and mix in sugar.
- 2
Step 2
2. Mix and place over a water bath, stirring constantly, and heat to a temperature of 70 degrees (at this temperature, the egg white is pasteurized, killing any possible salmonella, making it completely safe to consume). The mixture will gradually increase in volume.
- 3
Step 3
3. Next, beat the mixture with a mixer at high speed until it cools down. It is very important for the mixture to cool, otherwise the cream will separate when the butter is added. You can pour cold water around the sides of the bowl containing the whipped cream.
- 4
Step 4
4. When the mixture holds well on the mixer whisk, switch to the paddle attachment.
- 5
Step 5
5. Add the butter one cube at a time, mixing well each time.
- 6
Step 6
6. Add vanilla. Continue beating, even if the mixture becomes somewhat runny at some point.
- 7
Step 7
7. Continue whisking until the cream becomes fluffy and airy. The cream is ready!