Kathy, Swiss meringue is one of my favorite cake decorating, as all have pro and against the pro is that it has a creamy consistency, good flavor, good for decorating and hold you out of the refrigerator up to 3 days. Against him is: if your cake need refrigeration is very important that you take out at least 1 hour before serving, because the meringue is stiff and when you try to know a lot of butter, another thing is that because it uses butter has a yellowish color, sometimes colors are slightly different to the desired color.
INGREDIENTS: 1 cup
. plus 2 tablespoons sugar 5 egg whites
1 pinch of salt 320g unsalted butter at room temperature and
diced 1 tablespoon vanilla extract PREPARATION
:
Place the sugar, egg whites and salt in a bowl in a water bath. Beat preferably with hand mixer until sugar is dissolved, place a thermometer and see that registers a temperature of 160 ° C. Remove from heat and beat on medium speed for 5 minutes. Increase speed to medium high and beat until peaks form, download the speed to medium and keep adding little by little cubes of butter, as they will add the butter mixture is Kurdish and down a little will seem like the meringue is cut, add vanilla and continue beating for 4 minutes until it turns a creamy consistency. Separate
meringue into bowls and painted the colors that you please place it on the sleeves and decorated, try not to hold much the merengue in your hand or if the butter is liquid, you have to work a little faster.
I hope you succeed in your decor. Thanks for your feedback.
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