This is a feather light and delicate cream. It is incredibly sweet and taste so good.
Cream / 22 cupcakes.
- 3 egg whites
- 8 oz sugar (225 gr)
- 7 oz light corn syrup (195 gr)
- 3 tablespoons water
- 1 /2 teaspoon cream of tartar
- 1 /2 teaspoon salt
- 1 1 /2 teaspoon vanilla / clear vanilla extract
The recipe is adopted from food.com (My recipe is for 1.5 portion)
Measuring spoons, cup measurment, cream of tartar, clear vanilla extract and light corn syrup, I have purchased at:
Tomsann cakeart supplys
Heat water in a double boiler. The mixing bowl should not touch the boiling water.
When the water boils , add all ingredients in your mixing bowl (not vanilla) .
Place bowl over the hot water and start to whip. If the you have to stop the mix master, remove the bowl from the heat or the cream will get lumps of «cooked egg whites.
Beat on medium speed for about 5 minutes until the cream is nice and warm. Stif peaks.
Transfer themixing bowl away from the hot water and place it on a cloth on the couter.
Add the vanilla.
Continue to whip until the cream has room temperature.
sweets 2 share