Meringue butter cream – Italian Cuisine

»Meringue butter cream


First, remove the butter from the fridge and cut it into small pieces, so that it begins to soften.
Begin to whip the egg whites (with a pinch of salt) in a bain marie: when they begin to whisk, add the sugar and continue whipping for about 5 minutes, until the sugar is completely dissolved and the meringue is puffy, shiny and firm.

Remove from the bain-marie and continue to whisk to let it cool, then add the butter and vanilla, and finally the icing sugar.

The meringue butter cream is ready: at this point you can add some food coloring, if you want, or use it already in this way for your preparations.

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