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Preparation time
20min
Total time
20min
Portion
0 portion(s)
Level
medium

Ingredients

Swiss Meringue Butter Cream

  • 140 g egg whites
  • 230 g caster sugar
  • 450 g Butter, cubed
  • 1 teaspoon vanilla extract

Accessories you need

  • Butterfly
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  • Spatula TM5/TM6
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Recipe's preparation

    Preparation
  1. - clean bowl, blades, butterfly, lid and spatula with white vinegar before making meringue. Any fat residue will cause the meringe to flop.
  2. Meringue
  3. insert butterfly
  4. add egg whites and caster sugar
  5. whip for 5min, 60C, sp3-4
  6. scrape down sides and beat again for 6min, no temp, sp3-4
  7. while beating for the 6min remove butter from the fridge and start cutting into cubes
  8. mix for approximately 5min, sp3-4 adding in butter cubes one at a time
  9. the time may need to be increased if you didn't get to add all the butter within the 5min time frame
  10. once all the butter has been added and mixed in completely beat for 1min, sp3
  11. Add vanilla extract or other flavour of choice and any colouring wanted.

Tip

This is a great base to add any flavours you want. Add in melted chocolate, leftover ganache, fresh fruits, powdered dried fruits.

Thermomix Model

  • Appliance TM 31 image
    Recipe is created for
    TM 31

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Swiss Meringue Butter Cream

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