Butter-protein cream

Description

The dish is prepared without unnecessary complications. This cream can be used immediately or stored in an airtight container in the refrigerator for up to a week, or in the freezer for up to 2 months. Before using, allow the cream to reach room temperature, then whip until smooth — and it's ready to use. The finished dessert can be served.

Instructions

1. 1

   Step 1

   Cut the butter into cubes and set aside for now: it needs to come to room temperature.

2. 2

   Step 2

   Pour water into a saucepan, add sugar, mix and heat over low heat, stirring with a metal spoon until the sugar dissolves and the syrup becomes clear. Increase the heat to medium and bring the syrup to a boil.

3. 3

   Step 3

   Beat the egg whites until soft peaks form.

4. 4

   Step 4

   Heat the sugar syrup to 112°C, then remove from heat and slowly pour it into the bowl with egg whites, continuously whisking. Try to pour the syrup next to the whisk, not onto it. Once all the syrup is added, continue whisking until the bottom of the bowl feels cool to the touch and the egg whites have cooled to room temperature.

5. 5

   Step 5

   Adding the butter one cube at a time, beat the egg whites with the butter well.

6. 6

   Step 6

   Add vanilla extract and salt. The mixture may appear to be separating, but continue beating the cream until it becomes smooth and creamy.