קרם חמאה שוויצרי עם מרנג
על המתכון
In this video we'll be making Swiss meringue buttercream, one of my favourite frostings! I'll be showing you how to make both vanilla Swiss meringue buttercream and chocolate Swiss meringue buttercream - my absolute favourite chocolate frosting of all time!
What I love most about SMBC is that it's light, creamy, and not too sweet! It's also a very stable buttercream, making it great for decorating layer cakes and piping designs on cakes and cupcakes!
מצרכים
- Note - in the video I say 4 egg whites, but I've recently tried with 5 and I like it ever so slightly better! So have updated the quantities to 5 egg whites :)
- 400g unsalted butter (room temperature)
- 5 large egg whites
- 1.5 cups (320g) caster sugar OR 1.5 cups (300g) regular white sugar
- 1 tsp vanilla extract/essence (or your flavouring of choice)
- For chocolate SMBC add:
- 1 and 1/4 cups (225g) chocolate (I prefer 50% dark chocolate, but any is fine)
- YIELD: Enough to ice an 8 inch 2 layer cake or 6 inch 3 layer cake. Simply double or triple the recipe for a larger quantity :)
- SHOP MY COURSES HERE:
הסרטון באדיבות הערוץ Cakes by MK. הזכויות על הסרטון שמורות ליוצריו — פודיל מרכז ומפנה אליו בלבד. צפייה ביוטיוב ↗
עוד מתכוני עוגות
