Meringue buttercream recipe for beautiful flowers | Malinovka
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- Опубликовано: 5 мар 2021
- Meringue buttercream recipe
Ingredients
-290g unsalted butter (I use butter 82.5% fat)
-150g egg whites (4-5 eggs)
-150g sugar (or 140g regular sugar + 10g vanilla sugar)
-2g citric acid (optional)
Process:
1. Take the butter out of the fridge and cut it into cubes.
2. Separate egg whites from egg yolks.
3. Combine egg whites with sugar and citric acid in a heatproof bowl.
4. Put the bowl on a steam bath (a saucepan with boiling water). Stir with a wire whisk until the mixture heats up to 60-65C (140-149F). If you don’t have a thermometer - wait until the sugar dissolves completely (until you don’t feel it between your fingers).
5. Pour the egg whites mixture into a mixer bowl and whip until you get a high-volume puffy mass (my mixer has 7 speed levels, I use 4.5).
6. The working temperature of butter is 15-17C (59-62.6F). Use a microwave if you need the butter to warm up faster.
7. After you whip the egg whites, let them chill to 26-28C (78.8-82.4F). You can put the mixture into the fridge for 3-5 min.
8. Combine butter with the egg whites mixture and whip until you get homogeneous soft mass. Stop the mixer once in a while and scrape the mixture off the walls of the mixer bowl.
9. The frosting is done once it becomes homogeneous and stops “weeping” (oozing liquid).
The frosting can be used immediately. Shelf life is 72 hours in the fridge and up to 2 months in the freezer. How do you restore the frosting after keeping it in the fridge/freezer for a while? Take the frosting out of the fridge/freezer. Let it warm up to room temperature. If the frosting isn’t homogeneous any more - whip it using a mixer until it’s homogeneous again.
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Good morning my Lady. You're the Best Teacher Ever. You know your story. Be Blessed in Jesus Christ name. ALL the Greetings from South Africa 🤗💯💖👋💕💋
The roses look so realistic !! Amazing !
Wow! You have shared some amazing information on your channel. I am so glad to have found it. I followed your tips for the transitional coloured flowers. I am completely astounded by how easy it was and how absolutely beautiful they look. A million thanks
I'm going to follow this recipe! Thanks a lot!
Thank you for teaching us about your beautiful work!!
Thanks for the turorial and sharing your recipe 🤗
Beautiful sharing 👍👍
Thanks alot love the way you explain each step along with extra tips
Your tutorials are amazing! I'm so happy that I found your videos / channel.
Thanks so much for sharing!
These are beautiful love the scrapper tip .so much better to just add to bag .your a genius
I have taken Swiss meringue to another level by adding cooked cream from milk, sugar and corn starch. It tastes much much better, and its stable for piping.
It is best the other day.
A B.will u plz share your whole recipe? M struggling with swiss meringue butter cream
@@saimaparveen1429 I am sorry, yt has only now showed me your comment.
Here is the recipe :
-(Anita's Swiss White chocolate meringue cream)
1.part
15 gr of powdered sugar
5 egg whites
Pinch of salt
Procedure :
Egg whites -add a pinch of salt and make into a snow by mixing it, until you get stiff peaks, add sifted powdered sugar very slowly
divided into at least 5 parts(mix it on in between on high level) and then cook it on bain-marie until it almost doubles the size and is silky consistency (all the sugar is completely melted).
Put the bowl of snow aside to cool, not in refrigerator (except if your kitchen is hot then in refrigerator ONLY after 20 minutes because it would implode and melt if the difference in temperature is too great).
2nd part
200
gr of corn starch
150 gr of softened butter
100 gr of white chocolate
(can be switched for 30gr of cocoa butter!)
2 tbls vanilla extract
17 dkg powdered sugar
30gr of powdered gelatine
7 dcl of whole milk
Procedure:
Stir the gelatine in 2 dcl of milk
-in 5 dcl you sift through powdered sugar and corn starch, put on a bain-marie and stir the WHOLE time to avoid lumps.
When it comes to boil add the swollen gelatine and add butter and white chocolate (or cocoa butter).
When all blends in nicely, put the bain - Marie at side and put your mixture on middle heat directly on the stove. And now you have to stir even more vigorously.
It will eventually thicken(after 3-4 minutes, so you practically cannot stir it anymore. Then it is over. You can cool it fastest by putting the bowl with the mixture into another bowl with cold water and stir it occasionally. (you have to put a cellu-wrap to avoid getting a crust on the cream.)
When it has cooled down completely! Combine the 2 mixtures.
You then have to put it refrigerator for at least 1,5 hours. Then you can decorate.
And remember this cream is really at it's finest the next day(aka 12 hours in refrigerator). I have done tulips and roses with it.
If it comes out too thick you can add spoon by spoon milk and mix it in to get the consistency that you want.
If you decorate the cake the next day do not add anything to it, only mix the cream with the mixer and try piping it. Only after this softening, if the cream is still too thick, you can carefully add milk by spoon.
I wish this recipe will bring you blessing.❤️
I am so glad I found you, you are very talented, thank you!
How beautiful!!!!!!
Thank you for teaching us about your beautiful work ❤❤❤❤❤❤❤❤
Thanks!! Good good teaching!
Thank you for such a thorough explanation of the process. I may now get up the courage to try this new buttercream. I usually only make American buttercream
Well explained. thank you so much ❤️
Loved seeing by just adding uncolored buttercream to the bag of pink gave you a different tone of the same color scheme. They will go so well on a cake. Thank you for sharing and keep on caking 💜
Great!!!! Thanks so much!!!!🤗🤗🤗🤗🤗🌸🌸🌸🌸🌸
Wooo increíble Gracias por compartir 🥰🥰🥰
New subscribers here!this video is amazing thank u for the english version 💖💗💕
amazing, beautiful
❤ Beautiful
Thank you!
Omg thank you for sharing ❤
Thankyou so much 💕❤️
Beautiful
Watching you work is very therapeutic.. I love watching your videos and grateful even that I came across your channel.. You gained a new subscriber!☺️ Thank you so much!!❤️❤️❤️
Hermoso trabajo muchas felicidades 😍
Delightful. Good job!
V. Palmer
Super ❤❤❤❤❤❤❤
Beautiful ❤️
Thank you ❤️🇧🇷
Hermosas beautiful 🤩
Divinas tus flores🌹♥️😍💯
Me encantaría x favor q tambien se tradujera tus tutoriales en español🤗🌹♥️
Thank you so much for English translations
Amazing
Thank you so much❤️❤️🥰🥰
Thank you❤❤❤❤❤❤❤❤❤❤❤
thank you❤
I love you so much and l like all your works of course big like for you.😍💋❤
Thank you so much for this amazing recipe and flowering art!
Thank you for the beautiful tutorial. Which buttercream is your favorite for piping flowers?
Fantastic and amazing❤️, can butter cream be stored in the freezer, or without butter?
😍
How long dose flower last 🤔 beautiful i love it
❤❤❤
I love this. Can you share all of the tools you used when making the roses as well as the little rose twirling hand stand and the rose scissor that you used to move the roses and how do you store them and how to put them on cake? How can I put the roses on a cake without them falling off?
Can we use margarine instead of butter?
Thank you so much for all the effort and the information you gave us
Will you be doing cupcake boutique? Would love to see one
❤
Hello my dear .. nice to see ur videos in englisch.. please my dear we want the recipe of cashewbuttercream or the beansflowercream.. for the piping small flowers. Thank u so much.. hello from germany
Hi, I appreciate the translations! 🥰🥰🥰. Which is your most used cream? Which one do you prefer? 😘😘😘
How wonderful is the beauty of nature, and how wonderful that Malinovka can make a fake buttercream rose come to life. A true artist indeed! This cream seems to work very well.
Nice work! How I can store these flowers for two weeks? Thanks!
👍🏻❤️
🤗🌹🌹🌹👍👍👍
Russian or Ukrainian women seem to have a superpower when it comes to any kind of flowers or floral motif...from tole painting, and embroidery to bead weaving as well as sugar paste/fondant and buttercream flowers. These meringue buttercream flowers are stunning! I find your tutorials so helpful!
Amazing skills. Well done. I'm going to try this. Thank you so much
❤🙏
In what moment do you add the citric acid for? Thanks in advance.
They are so pretty how can i make the color vibrant every-time I made that the color are always pale even do i put a lot of food color I used the gel base one thanks for help
Hi is this stable enough on a hot weather?
Wich Cream should I take for *GRAS* or Monsterhairs❓
Can u replace the unsalted butter with shortening? Whats the different for the result? Thank you
Hello! How is the taste please ?
I made Korean butter cream before and I feel that they are super sweet or very buttery ?
Do you have a tutorial for making roses??
Can we frizz it ?
And does it suitable for hot countries
Can you use powdered egg whites
Parabéns pelo belíssimo trabalho ❤️
Sou do País Brasil e gostaria de saber qual a maneira de adquirir os Color Cakes ? Amei as cores
Can u use the margarine instead of butter?
Can you show how to make eggless version of meringue for flowers?
Look into using aquafaba from chickpeas! :) Gretchen has a good vegan recipe.
جيد جدا
Nechápu, že máte tak málo "líbí se". Vaše rady jsou k nezaplacení
Hermoso trabajo en buttercream .. me encantaría que pudiesen grabar para un nuevo tutorial como este video maravilloso, en la traducción al español.. muchísimas gracias y muchas felicitaciones por tu magnífico talento!! Un abrazo cordial desde Lima - Perú.
I am sheeba from India my mother tongue is Malayalam
This is the recipe created by GG I think, she even patented it
It's a similar cream with less butter
Yes’ the gg is sooo sweet or even buttery !
Thank you so much! I’ll try this today
Homo-genius 😂
Can't stand the ungodly long commercials. Good bye!
Only i hear 2 voices????? .. 🙄 its confusing.... And hard to concentrate on one voice..
She is very nice to make this video in inglés ah?