【caketalkme】italian Cream

Name: 【caketalkme】italian Cream
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 250g Unsalted butter; 50g Caster sugar (used to make sugar water); 50g Caster sugar for egg whites; 30g water; 3 pcs protein

by Bud fairy

4.8 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

Regarding cream frosting, it seems that I have only found Junzhi's prescription in the kitchen, which is the traditional British cream frosting method.
So I moved a method of Italian cream from CakeTalkme so that I can keep some for my own use...Welcome to try it. >.<
The original blog picture was also cropped after carrying from the original blog, please forgive me if it is slightly blurry~>.<

Note to movers: In order to be loyal to the original recipe, there is no change when moving. But I personally feel that this recipe is a little bit sweet, and those who don’t like sweets can reduce sugar appropriately.
In addition, some students said that the weight of this recipe used to mount a 12-piece cupcake took about half, and about half was left. If you are doing cupcake topping, you can refer to the weight.

Original prescription author's note: Generally speaking, the taste of English cream is more in line with the taste of the British, and it is sweet and heavy, which is not easy for us to accept.
The taste of French cream is the most delicate, sweet and smooth.
The creme creme is slightly lighter and thinner, more in line with Asian tastes, and the color of the creme creme is lighter, which is very suitable for toning.

【Cream Frosting】: In addition to light cream or icing, cream frosting is also widely used in cake decorating.
Because the whipped cream is too soft and the shape cannot last, it is generally used for cake spreading and some decorations that do not need a stiff shape.
But the hardness and durability of cream cream is better than that of light cream, which is very suitable for making some more delicate decoration styles.
Compared with light cream, cream frost has a sweeter taste, so light cream is usually used to spread the whole cake, and then cream frost is used to embellish the local shape, so that it can take into account some beautiful shapes without It will make the whole cake too sweet and greasy.

Ingredients

250g Unsalted Butter
50g Caster Sugar (used To Make Sugar Water)
50g Caster Sugar For Egg Whites
30g Water
3 pcs Protein

【caketalkme】italian Cream

1. Unsalted butter is softened at room temperature, cut into small pieces, put in a large bowl, and beat smoothly with a whisk.

2. Separate 3 egg whites and add 50g of caster sugar.

3. The egg whites are distributed at 6 or 7 and cannot flow.

4. Put 50g of granulated sugar and 30g of water in a small pot, heat it on high heat, and boil the sugar water to 121 degrees. If you don't have a thermometer, you can cook it until the sugar water becomes viscous and full of small bubbles instead of big bubbles.

5. Pour the sugar water into the egg whites immediately, and beat the egg whites at high speed to cool them down. (Touch the basin with your hands and just drop to almost room temperature)

6. Put all the beaten butter in the egg whites and beat.

7. At the beginning, it is in the shape of bean dregs, so don't worry, continue to beat.

8. After a few minutes, it was still scum, but there were obvious changes.

9. Keep playing for a few minutes, and you will get a lighter, very smooth cream. If you want to add seasonings, add them at the end and beat them evenly.

Tips:
1. Use plastic wrap to seal the unused butter cream and keep it in the refrigerator. It can be stored for about 5 days, and it is best to use it up as soon as possible. After refrigerating the buttercream will become very hard. When you use it again, take it out in advance and let it warm up naturally, and then use a whisk until it is smooth.

2. When the Italian meringue is re-warmed and whipped, because it is still a little cold, there will be a state of separation of water and oil, especially when the weather is cold, the separation of water and oil may be more serious, it does not matter, continue whipping , It will become smoother after a while.

3. The high temperature of more than 30 degrees in summer, even if the air conditioner is turned on, the room temperature is about 25 degrees. At this time, the cream is easy to melt, because no matter what kind of cream, it is based on butter, especially animal butter. Prepare a basin of ice water. It is better if there are ice cubes. If the water is not iced, you can continue to add ice cubes. Sitting the bowl of buttercream in ice water will greatly alleviate the melting of buttercream.

4. Wear gloves when decorating flowers, otherwise the temperature of the palm of the hand will become thin and out of shape. You can also dip your hands in ice water from time to time to cool your hands, but I think this is not good for girls, so wear gloves. If the frosting becomes thin during the process of decorating the flowers and cannot stand up anymore, put it back in the refrigerator and refrigerate for about 10 minutes, and then take it out to continue decorating after it becomes a little harder.

5. When making Italian meringue, the sugar water must be boiled until it is thick. If there is a thermometer, follow the temperature strictly. If not, cook until the sugar water is thick. Otherwise, the water will be too much, and the cream will be soft. When you hold the piping bag, the cream inside will melt quickly.

6. In short, the hardness of the butter cream can be adjusted by temperature. If you think the butter cream is too soft, you can refrigerate it for a while to increase the hardness.

7. The color can be adjusted with matcha powder, cocoa powder, strawberry powder, etc. For other food colorings, use a toothpick to dip a little color and add it to the cream for color mixing (do not add too much color at a time, which will easily change the color. If the color is too light, you can add a little more. Follow the principle of small quantity and many times.

8. The protein is eaten raw, but it will be disinfected to a certain extent when the high-temperature sugar water is poured into it. If you feel uneasy, you can buy organic wholesome eggs in the supermarket to do it. If you can't accept it psychologically, don't do it.