Cream Swiss meringue

Step-by-step cooking

1. Step 1:

   

   How to make Swiss meringue cream? To prepare the cream, you will need only two ingredients — egg whites and sugar. No matter how many egg whites you take, there should be twice as much sugar. Therefore, do not count the number of eggs, but weigh the proteins separately. After all, eggs come in different sizes.

2. Step 2:

   

   Wash the eggs well. Very carefully separate the whites from the yolks. Watch this carefully so that not a drop of yolk gets into the protein, otherwise the cream will not rise. Weigh the proteins, then pour them into a heat-resistant whipping bowl.

3. Step 3:

   

   With a mixer, start whipping the whites until a white foam appears. At the same time, put a pot of water on the fire and bring to a boil. The cream will be prepared in a water bath.

4. Step 4:

   

   Add sugar to the white foam of proteins, put the pan on a water bath and start whipping the mass at a low speed of the mixer.

6. Step 5:

   

   Beat the cream in a water bath for 4-6 minutes so that the sugar in it completely dissolves. You can check this by simply taking a little mixture with your fingers. There should be no grains of sugar to the touch. As soon as the sugar stops being felt, turn on the mixer at full power and beat the cream, still in a water bath, for another 4-5 minutes.

7. Step 6:

   

   Then remove the bowl from the water bath and whisk the cream for another 3-4 minutes to cool the cream. During whipping, the cream will become more dense, lush and shiny. He will keep his shape well.

8. Step 7:

   

   This cream can be colored with food dyes and decorate any cake to your liking. It can also be used to fill puff tubes, baskets or decorate cakes and desserts. But for a layer of sponge cake, it is not suitable at all, since it will not impregnate the cakes. Bon appetit!