Swiss meringue buttercream (Part 2)
减糖版瑞士蛋白奶油霜(二)--食譜及圖解做法
Many of the Swiss meringue buttercream recipes are based on a traditional egg white-sugar-butter ratio of 1-2-3 or 1-2-2. The recipe I developed with reduced amount of sugar uses a small container of liquid egg white (which is equviliant to eight large egg whites), the same amount of sugar in weight as in egg white, and four sticks of unsalted butter. If I were to calculate the ratio, it would be 1-0.8-1.9 or simply 1-1-2 for easy remembering. If you remember this formula, you can make this buttercream in any amount anytime without looking at the recipe.
在各種瑞士蛋白奶油霜配方中, 較常見的是123和122(數字代表蛋白、糖、牛油重量比例). 我的减糖基礎配方用是一小盒蛋白(即八隻新鮮大蛋蛋白份量), 等同蛋白重量的糖, 及一件一磅裝的淡牛油. 要計算比例的話, 就是1-0.8-1.9. 我把它簡化為1-1-2吧! 有了這個配方比例, 只要有電子磅, 大家就可按需要輕易做出不同的份量的奶油霜.
Vanilla Swiss Meringue Buttercream:
(Enough to frost 24 to 36 cupcakes or fill and frost an 8-inch cake)
240g (one small container) pasteurized egg white (or 8 large fresh egg whites)
190g granulated sugar
454g (4 sticks) unsalted butter, cool but not cold, cut into cubes
1/8 tsp salt
2 Tbsp vanilla bean paste
For vanilla bean latte flavor:
Decrease vanilla bean paste to 1.5 tablespoon. Then add
4 teaspoons espresso powder (dissolved in 1.5 teaspoons hot water)
雲呢拿瑞士蛋白奶油霜
(這個份量足夠裝飾24至36個杯子蛋糕或一個八吋圓形蛋糕)
材料
己消毒蛋白 240g, 約一小盒(或新鲜大蛋蛋白8隻)
糖 190g
淡牛油(少少回温) 454g
鹽 1/8茶匙
Vanilla bean paste (可用普通雲呢拿油代替) 2湯匙
Vanilla bean latte味:
將vanilla bean paste 减至1.5湯匙再加4茶匙特濃咖啡粉(先用1.5茶匙熱水開勻)
Please see pictures for detailed instructions. I will talk about some FAQ's and the storage of SMBC tomorrow. Stay tuned~
詳細說明請查看圖片. 明天我會繼續分享瑞士蛋白奶油霜的常見問題及保存方法
Recipe adapted from Sweetapolita (http://sweetapolita.com/…/swiss-meringue-buttercream-demys…/)
