👉 This cream keeps in the refrigerator for 5 days.
You can even prepare it a couple of days in advance, and keep it in the refrigerator covered with film. Just remember, leave it at room temperature the night before using it to fill or decorate, it has to be creamy, this way you will avoid having to beat it again and having it break.
You can even freeze it, but whenever you use it again, you should leave it at room temperature until it is ready.
With this Swiss Meringue with Butter, you can fill, line, decorate cakes and cupcakes, it has a firm texture to use and decorate with the nozzles.
#swissmeringue #butter #buttercream
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Chapters:
0:23 - Bain Marie - Whites with sugar
1:01 - Temperature 60 Degrees
1:30 - Whisk Swiss meringue
2:01 - Pomade butter
2:48 - Add the butter
3:39 - Add pure cocoa
4:58 - Red and black dye
6:26 - Decorate with Wilton 1M nozzle
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Ingredients:
3 Egg whites (125 grams) = 3/4 glass measure
Sugar (250 grams) = 3/4 glass measure (2 equal glasses)
Unsalted butter (375 grams) = 1 and a half packages (250 gram package)
1 teaspoon vanilla extract
2 tablespoons of pure cocoa
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👉 / @tundescakesrecetas
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