in this Video I show in Detail my method for making Italian Merinque cream - EGG WHITE- cream with a hand mixer. (Power 240 watts)
In this Video I offer you a recipe for a very stable and delicious egg whites cream (Italian merinque) for decorating cakes, cakes and Cupcakes.
Do not fill this cream cake because this cream contains very little moisture. But it is perfect as a cream for decoration.
This is the lowest-calorie cream in the world, because it does not have a drop of fat in its composition.
This cream perfectly tolerates heat and cold!!!!
And, of course, protein cream sooo cheap-cream!!!!! Probably the cheapest of the well-known creams for decorating cakes and Desserts.
I prepare this cream from classic ingredients for Italian Merinque, but by adapting its number and temperature of preparation to the realities of our time, where the requirements for decorating cakes and Desserts have increased many times !
Very dense, stable cream is obtained
Link to the video of the peonies I made from this cream beaten in it: Video:
/ @cakescooking
INGREDIENT:
1) beat in a container with a volume of at least 2.5 liters
100 gr egg white
250 gr sugar
8 gr vanilla sugar
70 G Water
half a teaspoon is not heaped citric acid
2) beat in a container with a volume of at least 2.0 liters
80 GR egg white
200 gr sugar
6 gr vanilla sugar
56 G Water
slightly less than half a teaspoon not heaped citric acid
3) beat in a container with a volume of at least 1.5 liters
60 gr egg white
150 gr sugar
4 gr vanilla sugar
42 G Water
a quarter teaspoon is not heaped citric acid
Link to my Italian merengue cream in a stationary planetary blender: • БЕЛКОВО-ЗАВАРНОЙ КРЕМ!...