Making buttercream successfully // All the tips // CAP pastry chef
Are you scared of buttercream?! Thanks to this video, it'll no longer hold any secrets for you, and believe me, you'll definitely succeed!
You know, I often say that baking is chemistry, not in the sense of chemicals, but in the interactions between the different ingredients and space!
Well, the success of buttercream depends on the temperature of your preparations! The Swiss meringue, once whipped to 50°C in a bain-marie, must cool to between 25 and 30°C before adding soft butter (which you'll have taken out an hour in advance!).
You can then use it immediately or freeze it for later use!
Enjoy!
Ingredients:
70g egg whites (2 eggs)
70g caster sugar
180g unsalted butter
Thanks to:
ZenChef for their welcome https://www.zenchef.fr/
de Buyer Industrie for the equipment:
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Thierry de Thime Studio: http://thimestudio.fr/
Jacket and Apron: https://www.a-lafont.com/vetements-pr...
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