This cream has many names and almost all overseas, I like to call things by their name and in fact after looking at the recipes I saw that it was actually an Italian meringue that is butter adds a creamy doing very fine, rich flavor of butter he knows less than the classic and it is not very cheesy, does not need too cold, let it keeps very well, and serves to decorate and cover cakes are tintable Ah! and make different flavors.
RECIPE:
Merengue: For the syrup (75 g of sugar water and 225 grain) and 125 g of whites (3 large clear)
325 g of butter cream
Beat the egg whites into meringue, while doing the syrup a ball point about 125 °, mixed with egg whites slowly letting it fall like a trickle, while beating and continue beating until the mixture is cooled, low speed mixing and start adding butter spoon to scoop until incorporated completely, raise the speed until you see the cream and check.
this cream I divided it into three parts. part I added a tablespoon of vanilla flavoring, another a tablespoon of milk which had been dissolved some coffee sun udder and I added another tablespoon of milk with pure cocoa powder.
Regards, Ana
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