Swiss meringue cream

Step-by-step preparation

Cooking time: 20 mins

1. STEP 1

   

   How to make Swiss meringue cream? To prepare the cream, you only need 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 whites 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 white, otherwise the cream will not whip up. Weigh the egg whites, then pour them into a heatproof mixing bowl.

3. STEP 3

   

   Using a mixer, start beating the egg whites until white foam appears. At the same time, place 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 the whites, place the pan in a water bath and start beating the mixture at low mixer speed.

5. STEP 5

   

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

6. STEP 6

   

   Then remove the bowl from the water bath and beat the cream for another 3-4 minutes to cool the cream. During whipping, the cream will become denser, fluffy and shiny. It will keep its shape well.

7. STEP 7

   

   This cream can be colored with food coloring and decorated with any cake to your liking. It can also be used to fill puff tubes, baskets or decorate cakes and desserts. But it’s not at all suitable for layering a sponge cake, since it won’t soak the cake layers. Bon appetit!

Comments on the recipe

Eleno4ka

15.09.2023

4.9

I made Swiss meringue cream. I’ll say right away that this recipe literally captivated me with its simplicity coupled with the gorgeous result! It is very convenient and correct that the amount of protein and sugar is indicated in grams - a guarantee that regardless of the size of the eggs, the proportions of the ingredients will be observed, which means everything will turn out perfect. The meringue came out dense and holds its shape perfectly. I think it will be suitable for decorating cakes and pastries. Today I used it to fill eclairs. I'm saving the recipe! I recommend! Thank you very much for the recipe, Yulia M!

Cat 341

15.09.2023

5

I used this cream for a cherry curd pie. It turned out great! Thanks for the recipe.