Sub)버터크림에 '이것' 넣으면 훨씬 더 맛있다고? 쉽고 맛있는 스위스머랭 버터크림 실패 없이 만들기Swiss Meringue Buttercream｜자도르
203.3 هزار بار بازدید -
4 سال پیش
-
Hello, guys.This is a buttercream
Hello, guys.
This is a buttercream recipe video that is easy to make and very useful.
It is a buttercream made with Swiss meringue.
Add sugar to the whites, heat and whip to make a meringue, mix with butter and you're done!
It's a very easy cream that rarely fails!
Besides, the texture is so great to use,
The cream texture is perfect for piping or icing.
It is the best cream for making a lettering cake or a vintage style cake.
I will upload the video of the cake I made using this cream soon :)
Enjoy the rest of the weekend!
* Products I used
-Egg: American large size (50g without shell)
-Flour: Swan’s down
-Sugar: Domino Sugar
-Salt: Fleur de Sel (https://iherb.co/Cmy21MwE)
-Vanilla Extract: McCormick (https://iherb.co/L3hJ6bp1)
-Butter: Land O Lake (I used it because the color is white)
-Hand mixer: https://amzn.to/2PdjG3s
-Silicone spatula: Kyunghoon Industrial (https://coupa.ng/bFLaSc)
▶ Ingredients (approximately 230 g)
150g Unsalted butter
43g Egg white
66g sugar
A pinch of salt
2g vanilla extract
1) Add sugar and salt to the egg white and mix.
2) Stir on the top of the boiling water and heat it up to 70 degrees Celcius.
3) Cool down to 30 degrees Celcius or less, whipping at high speed until it becomes a pointy and solid meringue.
4) Add in vanilla extract and butter at room temperature while whipping it to make the cream.
*Storage: It can be stored for 2 days at room temperature, 1 week for refrigeration, and 3 weeks for freezing. Refrigeration/freezer storage, and if left at room temperature for a long time, may result in uneven texture so you'd better whip it again.
Instagram:Instagram: jadore________
blog: https://blog.naver.com/innocenteun
-------------------------------------------------- -------------------------------------------------- ---
Indicate the source when using my recipe.
Secondary editing and re-uploading of the video are prohibited.
-------------------------------------------------- -------------------------------------------------- ---
This is a buttercream recipe video that is easy to make and very useful.
It is a buttercream made with Swiss meringue.
Add sugar to the whites, heat and whip to make a meringue, mix with butter and you're done!
It's a very easy cream that rarely fails!
Besides, the texture is so great to use,
The cream texture is perfect for piping or icing.
It is the best cream for making a lettering cake or a vintage style cake.
I will upload the video of the cake I made using this cream soon :)
Enjoy the rest of the weekend!
* Products I used
-Egg: American large size (50g without shell)
-Flour: Swan’s down
-Sugar: Domino Sugar
-Salt: Fleur de Sel (https://iherb.co/Cmy21MwE)
-Vanilla Extract: McCormick (https://iherb.co/L3hJ6bp1)
-Butter: Land O Lake (I used it because the color is white)
-Hand mixer: https://amzn.to/2PdjG3s
-Silicone spatula: Kyunghoon Industrial (https://coupa.ng/bFLaSc)
▶ Ingredients (approximately 230 g)
150g Unsalted butter
43g Egg white
66g sugar
A pinch of salt
2g vanilla extract
1) Add sugar and salt to the egg white and mix.
2) Stir on the top of the boiling water and heat it up to 70 degrees Celcius.
3) Cool down to 30 degrees Celcius or less, whipping at high speed until it becomes a pointy and solid meringue.
4) Add in vanilla extract and butter at room temperature while whipping it to make the cream.
*Storage: It can be stored for 2 days at room temperature, 1 week for refrigeration, and 3 weeks for freezing. Refrigeration/freezer storage, and if left at room temperature for a long time, may result in uneven texture so you'd better whip it again.
Instagram:Instagram: jadore________
blog: https://blog.naver.com/innocenteun
-------------------------------------------------- -------------------------------------------------- ---
Indicate the source when using my recipe.
Secondary editing and re-uploading of the video are prohibited.
-------------------------------------------------- -------------------------------------------------- ---
4 سال پیش
در تاریخ 1399/05/11 منتشر شده
است.
203,349
بـار بازدید شده