1 – 2 – 3 buttercream

Ingredients for 1 servings:

• 200 g protein
• 300 g sugar
• 400 g butter or coconut oil
• 1 bottle of flavoring (e.g. butter vanilla flavoring)

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

without pudding or egg yolk

Briefly whisk the cleanly separated egg whites in a bowl. If there’s even a bit of egg yolk in it, it won’t work! Then add the sugar. (Please don’t use powdered sugar, just regular granulated household sugar.) Please note: the bowl and all working materials such as whisks, etc., must be grease-free! Now whisk the egg white and sugar mixture thoroughly with a whisk over a bain-marie. The water must not be too hot, so that the egg whites don’t curdle. Always keep the whisking going. Don’t beat the egg whites until stiff peaks form, just beat until the sugar has dissolved in the egg whites. You can test this by rubbing the mixture between your fingers. If it’s still granular, keep whisking. If it’s creamy, meaning there are no more granules in it, remove the bowl from the bain-marie. This takes about 3-5 minutes. Now equip the stand mixer with the balloon whisk and pour the mixture into the mixing bowl. Now it’s time to beat air into the egg white and sugar mixture. Beat everything until stiff peaks form. It will then look like meringue. If you want to add flavorings, such as butter vanilla, now would be the right time to do so. Please do not add them beforehand, as flavorings are usually oil-based and everything needs to be fat-free beforehand, otherwise the egg white and sugar mixture will not stiffen. Now swap out the balloon whisk for a regular beater, the one between the balloon whisk and the dough hook. (I hope you know which one I mean). Now you can add the softened butter (DO NOT USE MARGARINE) in pieces. During the mixing phase, it will look as if the ingredients are separating and gritty; if you continue beating, the whole thing will then combine again relatively quickly and become a smooth cream. You can then use it straight away if you want. Otherwise, keep it in the fridge until you are ready to use it again, as this will cause the cream to harden further. If you use coconut oil instead of butter, you will get completely white buttercream. Of course, the mixture can also be colored, piped, etc. The great thing about it is that while the cake is baking, you can also make the buttercream at the same time. There’s no need to cook the pudding and then wait for it to cool. The recipe can be expanded or shortened as desired. The rule is one part egg white, two parts sugar, three parts fat. The amount given here is plenty for a 26-inch cake with three layers. It sounds complicated, but it’s actually very simple. So just give it a try. It’s also great as a base for fondant or as a truffle mixture. I originally knew the cream as “Swiss Meringue Buttercream.”