Swiss Meringue Butter Cream
Ingredients:
| Granulated Sugar |
2 Lbs |
| Egg Whites |
1 Lb |
| Butter At Room Temp |
1-1½ Lbs |
| Vanilla Extract |
1 Tbsp |
Equipment Needed:
| 12 Qt Mixing |
| Kettle |
| 12 Qt Whip |
| 8-12 Qt Sauce Pan |
| Whisk |
Method:
- Fill Sauce Pan With 2-3 Inches Of Water And Bring To A Simmer.
- While Water Is Warming, Place Sugar And Egg Whites In Mixing Kettle And Whisk Together Until Just Blended.
- Place Mixing Kettle Over Simmering Water, Whisking Continuously, Until The Mixture Reaches Approximately 150 of.
- Immediately Place Mixing Kettle Into Mixer, And Using The Whip Attachment Whip Until The Meringue Is Thick And Cooled To Room Temperature.
- Gradually Add The Butter In Small Pieces While The Meringue Is Whipping On 3rd Speed.
- Add The Vanilla And Mix Until Incorporated.
Butter Cream Can Be Used As Is Or Can Be Flavored As Desired.
| Coffee Extract Or Paste |
| Melted Chocolate (Be Sure That Chocolate Is Cooled To Room Temp Before Adding) |
| Different Flavor Liquers |
Source: Chef Ronald Ng, CCSF
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