Recipe Italian meringue cream - Malinovka
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- Опубликовано: 7 июл 2024
- Ingredients
- 150g fresh egg whites (experiments with pasteurized egg whites and albumen didn’t give any decent results).
- 400g sugar.
- 1/3 teaspoon (1-2g) citric acid.
- 70g water.
Process:
1. Combine sugar, citric acid and water in a saucepan and put it on the stove.
2. Put egg whites into a clean bowl. If you used this bowl for buttercream previously, wash it twice and wipe it clean with vodka to make sure it’s not oily(wash again after vodka).
3. When the syrup heats up to 120C (248F) - start whipping egg whites on high speed until you get firm peaks.
4. When the syrup heats up to 130C (266F) - start pouring the syrup into the egg whites in a THIN trickle, still whipping. It takes me 10 degrees (from 120C to 130C) to whip egg whites perfectly well before the syrup is ready. It may take you more or less time depending on your equipment. ⠀When you make the cream for the first time, you can do the following: first heat the syrup to 130C, then start whipping egg whites. When egg whites are ready - quickly heat syrup up to 130C again and start pouring it in.
5. And the key part: after you add the syrup, whip for no longer than 10-15 more seconds (just count) and turn the mixer off.
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Wow! Words can’t express her genius. I did a very basic cake decorating course (3 hours only) some years ago, and made decorated kids’ cakes, birthday and Christmas cakes, but never got the opportunity to learn in such detail. My daughter is getting married in a year or so, so I’ll practise until I get it right to be able to make her wedding cake. Fingers crossed. Thank you Malinovka. You’re amazing, and such a great help to all the would-be decorators.
Thank you for sharing your knowledge with us. Your content is extremely helpful. Please continue uploading...❤❤❤
Thanks for the wonderful vacation video.So informative.
Absolutely beautiful. Thank You 🙏🏼
sonaba con hacer esta crema,gracias hermosos videos
Finalmente una buona ricetta che spiega come fare! Ho sempre sentito dire che va montata finché non si raffredda, ma mi si sgonfiava! Grazie di cuore ❤
Thank you for thr tutorial. Can't wait to try it
Thank you for a voice over translation. Great video and instructions.💐
Bravo, super, creative chef, thank you for sharing your great recipes and videos with translating to English 💯💜👌👏
This is the most important video I have ever watched. It came to me in perfect timing. I have been struggling with several areas of making icings and this was very informative. Thank you for sharing your talents with us.
Thanks 👍
It reminds me of 7-minute frosting, but i never thought to put it into a pastry bag. Cool!
Thank you verry much
Thank you very much!
Спасибо большое 👍
Thanks a lot.
I have never seen flowers like these..so realistic!
فنانة ومبدعة و متألقة 👍👌💯💯🌺🌿✔💖
Thnk you for the video... how stable is this for hot or humid climate please???
Thank you , you are amazing👏👏👏👏🍰🌹💜💜💜🇦🇷
I amo now take Care my mother and nothing Else . But your ART let me to dream again. Thank you. I haver tô try do It só beautiful. God bless you ALL
Do you use the same concistency for piping flowers and frosting the cake as well? Or Do you use a different concistency for frosting cakes? 🤗
Gracias x sus recetas d las cremas q utiliza.Las flores le salen💯✳️✳️✳️✳️✳️🎂💐
Me encantaría q tambien pases estos tutoriales de cremas traducidos al Espsñol🤗👍😍♥️
Spasibo bolshoi...love from bangladesh
Saludos me encantan tus creaciones, quiero saber si este merengue italiano se pone duro después de pasar las horas? Y porque colocas tanta azúcar? Si eres tan amable de responder
Hi your work is amazing your color mixing is wow. Can you plz tell me which cream is good for hot weather
حلوة اوى اوى
Thank you for sharing your recipe. Your works are really beautiful. 😊
By the way, is there any substitue for citric acid?
Cream of tarter or lemon juice will work as citric acid
Wooow😍
Did you made the flower when the cream was still warm?
can you freeze this and how long can you store the cake when the flowers are made? thank you sm btw I learned how to make roses because of your scalded cream cheese tutorial!
Can you please state the tip / nozzle always on the video, thank you so much...
🥰🥰🥰
Hi @Malinovaka. I'm a big fan from the start.
But I'm wondering how long can you keep the cream and be still be able to pipe it nicely?
Thank you. Looks great. Can Citric Acid be replaced by lemon juice?
Yes it can, or even vinegar.
Cuanto limón para esas cantidades?gracias desde españa.
Thanks!!. Where do u buy your material to do flowers?
😍👏❤
Hi, thanks alot for this video. May I ask about adding butter to meringue, would it be more stable for piping flowers? And if in a hot weather, would this cream be stable for piping ?
The same question how much butter to add if i wish to make it IMBC.
Can we make cupcake bouquets with this frosting? And how stable is it for hot and humid weather?
Since there is no butter, basically, it is an Italian meringue.
Mine does melt with weather i feel so sad 😞
How long will this stay in the refrigerator? If I make Friday night, is it still usable Saturday morning?
Hi do you have any advice for anyone with hot hands. I have trouble with my hands heating up the frosting and then it's hard for me to form flowers.
Then how you store this flowers? It is necessary to put in the fridge?
Can we ice a cake with this cream ?
Shall I use venigar in place of citric acid. Pls reply🙏🙏🙏🙏🙏🙏🙏
Like, can you use it for icing cake,or only to make flowers 💐.
Wow so no need for butter then. 😍
is this super sweet?
I tried this recipe yesterday but I found it difficult to pipe decorations with it. It was so sticky the cream would not release from the tip (particularly with the Russian piping tips). It looked just like the video (it was beautiful!) and it was incredibly soft! Because of that I really want to try it again and get it right but I don't know what I did wrong. Any suggestions?
The Russian piping tip I only can use it whit buttercream, I tried whit Chantilly, and don't work at all. Only whit buttercream
I heard Russian tips work with oily frosting, like buttercream, and it should be stiff. Or else it doesn’t work.
For Russian tips, the cream should be thick, not soft. If you try to mix longer until you see a cave and holes, and you hear a loud squelching sound, the cream will be on the whisk. Then it's ready. Replace it in another bowl and cover it with a wet towel. After using the Russian tips always clean it, then the flower will have a beautiful flower. By
the way, the cream will be porous, that's why you should mix the amount of cream that you want to use before using it- it will help to delete holes from the cream. Otherwise, you will have flowers with pores
Good afternoon, I was curious why you didn't add butter to this cream? I guess it would make it look too dense and thick. And I wanted to know what the Citric acid does for the icing?
I think citric acid makes it taste less sweet. I might be wrong, but that is the difference i noticed when i was making the creams. And when it comes to butter, i think this was just supposed to be italian meringue cream and not buttercream.
@@simoneruhije ...and I think the acid is for killing the bacteria in the egg whites too.
As far as I know, marangues without Butter turn a bit hard...if u add butter,it goes soft in warm weather. I haven't tried this one yet tho
It an italian.meringue it has to be cooked on the oven. I guess she didn't show the part she added butter
What tip # did you use for the flowers here??? Thanks for reply...
it is 125k tip
I like your cake decorating techniques so beautiful, i really love it but please always state the tip /nozzle you use...i am following you...thank you so much!
This is a buttercream recipe, so I think that is why it’s not stated, but in the flower ones it is always shown. Different countries use different numbers so make note of what it looks like, then look for it where you buy piping supplies
@@KewBlinkla
No butter was added so this isn't a buttercream. It's is an Italian meringue cream.
For how long can we store the cream?
🤗👏👏👏🎂
How do u dry them? In the oven?
Hmm my cream did not turn out well after whipping for only 10 more seconds - i had to whip for longer, maybe because i used a hand mixer?
Hi, why do you use citric acid?
If u don't have citric acid u can use lemon juice...usually the acid is for killing bacteria in the egg whites if u don't baine-marie(heat them in a bowl over a pot of Boiling water) the egg whites b4 using them. Some say it's for balancing the sweetness of the cream too.
Hi may i know recipe
Не поняла ! дайте перевод рецептов
You say in the recipe that pasteurized eggs did not work well. In the US most eggs at the grocery are pasteurized. Can you confirm that you must use non-pasteurized eggs for this cream?
You might be able to buy unpasteurized eggs from someone that has chickens. I’ve been seeing a lot of people selling eggs nowadays.
Mam your idea is great
Bt for hw long can we use the cream
Yes it's normal eggs white separated from the yolk
Nope, those temperatures do not work for my region
Buttercream with no butter? I thought Italian meringue buttercream had butter in it?
Can I store the meringue in the fridge ? Does she change the structure after a few days ?