This butter cream is slightly milder in taste as it is made of sugar instead of powdered sugar, and contains less sweetnes. The egg white makes it lighter and softer in consistency.
I’m not very fond of regular butter creams, but this I think teh swiss meringue tase good.
I used this cream on my Apricot – and Demerara Cupcakes, but you can used it as filling and cover for many different cakes.
Apricot and Demerara Cupcakes!
The recipe can be found HERE!
Portion yelds 12 cupcakes with a large swirl:
- 3 eggehvittter
- 7.5 oz (210 gr) sugar
- 12 oz (335 gr) butter
- 2 tsp vanilla extract / vanilla sugar
Portion yeld 12 cupcakes with a medium/small swirl:
- 2 egg whites
- 5 oz(140 gr) sugar
- 8 oz (225 gr) butter
- 1-2 tsp vanilla extract / vanilla sugar
If you use this cream on my Apricot Demerara cupcakes, add 1 Tbsp demerara sugar at the werry end of mixing. It gives the cream a slightly fuller flavor.
Cut the butter in small cubes and let it rest in room temperature for 30 minutes. It should be soft but not too hot.
In the bowl of an double boiler add the egg whites and sugar. Whisk constantly so the egg white is not cooked.
Stire and heat until 140 F (60 C). If you don`t have a candy thermometer, just stick your finger in and it is ready when it feel hot as you can burn your finger.
Pour everything in the mixing bowl of your standing mixer … or whip directly in the bowl with a hand hold mixer.
Whip until the egg whites comes back to room temperature and the meringue feels like marshmallow fluff.
Now I switch to the padle atashment and turn the machine on to medium speed. You can continue to use the hand hold mixer if you like.
Add the butter in smaller servings and mix well between each addition.
Whip until the cream is light and fluffy.
Now that the cream is finished, you can add the taste. Today I added vanilla and demerara sugar. Just blend until just combined.
Add drops of flavoring, melted cooled chocolate or lemon, depending on what kind of cake you are makin.
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