John Myers
Butter Cream Made from Egg Whites and Butter
The perfect butter cream made from egg whites and butter recipe with a picture and simple step-by-step instructions.
- 16 g Protein powder
- 200 g (Puder)Zucker
- 90 Milliliters Water
- 250 g Butter
- Mix the protein powder (available at e.g. Pati-Versand.de) with the powdered sugar (or sugar). Stir the mixture with a hand mixer drop by drop with 70 ml of water to form a homogeneous mass. This works very well with a food syringe because you have so much control over the amount of water and unfortunately the protein powder clumps very easily. Then let it rest for about 15 minutes.
- After the resting phase, whip the mixture with 20-30 ml of water to a firm egg white. The ice snow is firm enough if you can make a cut in the snow with a knife without it flowing back together. Alternatively, you can hold the pot over your head and see whether the egg whites fall out.
- The soft butter is now mixed into the egg whites piece by piece. If you like, you can now stir in jam, juice or coffee to give the buttercream a certain flavor. However, it also tastes very good pure. For example, I added a heaping tablespoon of strawberry jam without pieces to give my shortcrust cake a strawberry filling.
Facebook Comments