SWISS MERINGUE WITH BUTTER, Swiss Buttercream! Tutorial for BEGINNERS!! With the Manual Blender, you get the same texture and firmness of this versatile Cream used in the PASTRY world, as if you had made it with a PROFESSIONAL Blender.
IN THIS VIDEO I SHOW YOU THE INGREDIENTS BY WEIGHT AND ALSO IN GLASS MEASUREMENTS, IN CASE YOU DON'T HAVE A SCALE, YOU CAN ALSO MAKE THIS DELICIOUS CREAM.
ANOTHER IMPORTANT HELP THAT I GIVE YOU, IS THE TIME YOU WILL NEED FOR EACH PHASE, THAT IS, I SET A TIMER IN ALMOST THE ENTIRE VIDEO AND SO IT WILL BE VERY EASY FOR YOU TO MAKE THIS CREAM, KNOWING THE APPROXIMATE TIME OF EACH STEP TO FOLLOW.
CHAPTERS:
0:00 - Introduction
0:44 - Swiss meringue ingredients
4:02 - Hand mixer
6:03 - Add butter to meringue
7:47 - Tips and tricks
9:46 - Tricks for dyeing blue
10:50 - Enhance color
12:54 - Form meringue roses
13:57 - Nozzle n125
14:11 - Swiss butter meringue roses
INGREDIENTS:
3 Egg whites (125 grams) = 3/4 cup measure
Sugar (250 grams) = 3/4 measure of a glass (2 equal glasses)
Unsalted butter (375 grams) = 1 package and a half (the package of 250 grams
Optional = half a teaspoon of vanilla essence.
The first step to make this Swiss Meringue is the bain-marie, the first thing we will do is put the sugar with the egg whites in a bowl or a heat-resistant dish (a plastic bowl is useless).
Next, place the fountain in a bain-marie, without the fountain touching the water that is going to boil. Thus, the Swiss meringue can be made without problems, stirring constantly until the sugar is completely dissolved. If you have a thermometer, the ideal temperature is between 55 and 60 degrees, without a thermometer, until you see when you touch it with your fingertips that the mixture is warm and all the sugar has dissolved over a very low heat until it reaches 60 degrees. but without going over 65 degrees, since at that temperature the eggs begin to coagulate.
👉 In addition, the whites during heating practically undergo pasteurization, making it an ideal meringue for raw preparations.
👉 This cream is kept in the fridge for 5 days.
You can prepare it even a couple of days in advance, and keep it in the fridge covered with a film. Just remember, leave it at room temperature the night before using it to fill or decorate, it has to be creamy, that way you will avoid having to beat it again and it cutting you off.
You can even freeze it, but whenever you reuse it, you should leave it out at room temperature until it's done.
With this Swiss Meringue with Butter, you can fill, cover, decorate cakes and cupcakes, it has a firm texture to use and decorate with the nozzles.
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#swiss meringue #butter #buttercream
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