Swiss Buttercream
1) Unsalted butter 100g
2) Egg white 35g(one egg)
3) Powdered sugar 50g
4) Flavored powder 10g
A must-see master recipe, Swiss buttercream can also be easily made!
Give you all detailed recipe for everyone who loves desserts, make everyone be a master of of LeCordon Bleu!!
Recipes1) Put the unsalted butter at room temperature to soften and set aside.
2) Mix the powdered sugar and flavored powder evenly, and sieve for later use.
3) Soak the egg white in hot water (the steel basin containing the egg white does not touch the water), stir with an egg beater, and add the powdered sugar and flavored powder of step 2 at different times. After dissolving, remove from the heat and use an automatic mixer beat on low speed until thick and creamy.
4) Add the softened unsalted butter to the meringue one by one and whip to complete the Swiss buttercream.
