You are here:
3
Cherie Connor
published: 2017/02/04
changed: 2017/02/04
Swiss Meringue Butter Cream Recipe is not tested
4
Ingredients
0 portion(s)
Swiss Meringue Butter Cream
- 140 g egg whites
- 230 g caster sugar
- 450 g Butter, cubed
- 1 teaspoon vanilla extract
5
Recipe's preparation
- - clean bowl, blades, butterfly, lid and spatula with white vinegar before making meringue. Any fat residue will cause the meringe to flop.
- insert butterfly
- add egg whites and caster sugar
- whip for 5min, 60C, sp3-4
- scrape down sides and beat again for 6min, no temp, sp3-4
- while beating for the 6min remove butter from the fridge and start cutting into cubes
- mix for approximately 5min, sp3-4 adding in butter cubes one at a time
- the time may need to be increased if you didn't get to add all the butter within the 5min time frame
- once all the butter has been added and mixed in completely beat for 1min, sp3
- Add vanilla extract or other flavour of choice and any colouring wanted.
Preparation
Meringue
10
Accessories you need
-
Butterfly
buy now -
Spatula TM5/TM6
buy now
11
Tip
This is a great base to add any flavours you want. Add in melted chocolate, leftover ganache, fresh fruits, powdered dried fruits.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Add a commentGreat recipe, worked really well