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.

This recipe has already been read 521 times!

Incoming search terms:

Proudly powered by WordPress

By continuing to use the site, you agree to the use of cookies. Click here to read more information about data collection for ads personalisation

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Read more about data collection for ads personalisation our in our Cookies Policy page