Superiority, fluffy, light, stable buttercream for filling and decorating cakes, of kapkeik, as a filling in biscuits and any confectionary imaginable. From radicio.com
For small dose 3 about mugs, enough to cover a round cake 16 from. with 3 cake trays
Egg whites: 1/2 mug (120 ml)
Ζάχαρη : 1 mug (200 gr.)
Butter: 1 1/2 mug (340 gr.) cut pieces and at room temperature
Vanilla extract: 1 1/2 teaspoon (transparent prefer not to change the color of voutyrokremas, especially if you do not paint)
For middle dose 1 liter of, enough to cover a round cake 22 from. with 3 cake trays
Egg whites: 1/2 mug and 2 tablespoons extra(150 ml)
Ζάχαρη : 1 1/4 mug (250 gr.)
Butter: 2 mugs (450 gr.) cut pieces and at room temperature
Vanilla extract: 2 teaspoons (transparent prefer not to change the color of voutyrokremas, especially if you do not paint)
For high dose 1,5 liter of, enough to fill and cover a round cake 22 from. with 3 cake trays
Egg whites: 1 mug (240 ml)
Ζάχαρη : 2 mugs (400 gr.)
Butter: 3 mugs (675 gr.) cut pieces and at room temperature
Vanilla extract: 3 teaspoons (transparent prefer not to change the color of voutyrokremas, especially if you do not paint)
Put the egg whites and sugar in a bowl that can withstand the heat and place in a bain-marie. Stir with wire, until the mixture reaches 65 degrees Celsius. Remove from heat and pour the mixture to the mixer.
Place the component of the whip and strike the mixture at high speed for 8 – 10 minutes. Will foam and become light and shiny. Also will not feel hot in the bowl of the mixer when you touch it with your hands.
Change component of meringue with simple stirrer. Turn speed to low and add the butter piece – piece. Finally add the vanilla and. When the butter is incorporated, upload speed to medium – possible and beat the mixture for 3 – 4 minutes.
The buttercream is ready. You can use it immediately or put it in the bowl and store in the refrigerator. Resistant maintenance 2 week and about to freeze 2,5 months. If the store in the freezer first need to put in maintenance 1 – 2 days and then remove it from the refrigerator several hours before use to attain room temperature.
chocolate buttercream: add, stirring with whisk or spatula, in ready buttercream chocolate melted in a bain marie and leave little time to cool. The amount depends on your taste, but 100 g for the small recipe, 140 for the middle and 200 for the great, It is rather good analogy. You can put bitter, milk or white chocolate.
strawberry buttercream: add stirring with a spatula or wire, in ready buttercream, strawberry jam, which first went through the blender (1/2 , 3/4 . 1 mug respectively) and a few drops of essence of strawberry. Also you can add some red or pink food coloring.
Praline buttercream: add stirring with a spatula or wire, in ready buttercream, hazelnut praline (1/2 , 3/4 , 1 mug respectively)
Hello, the recipe what we put finally the egg whites yolks because while the materials whites writes the execution writes yolks…
Egg whites. The execution was … typo. Will fix it, thanks for pointing!
The dose of 1 and 1,5 liter is about the same dimension cake; He writes in both 22m
I made your wonderful recipe and the buttercream came out very soft and fluffy. But I have a small impression that it turned out more sweet. I could do something to save it;Thank you very much