草莓蛋白酥皮Buttercream

这款来自“Martha Stewart烘焙手册”的草莓蛋白酥皮奶油配方是白色蛋糕的完美结霜.

资料来源：Martha Stewart Living，2007年7月

制作5杯

产量

配料

1.

在电动搅拌器的耐热碗中放置一个煨水的平底锅，结合蛋清和糖。煮，不断搅拌，直到糖溶解，混合物温暖到触摸（约160度）.
2.

将碗连接到配有搅拌器附件的搅拌器上。高速搅拌蛋清混合物直至其保持坚硬（但不干燥）的峰值。继续搅拌直至混合物蓬松并冷却，约6分钟.
3.

切换到桨叶附件。使用中低速混合器，每次加入几汤匙黄油，每次添加后搅拌均匀。（如果在添加所有黄油后结霜似乎分开，则以中高速拍打直到再次平滑，再多3到5分钟。）在香草中打败。以最低速度拍打以消除任何气泡，大约2分钟。用橡皮刮刀搅拌草莓酱，直到结霜顺利.

在“Martha Bakes”上，Martha将这个配方加倍，并使用2杯草莓，去壳和切块，再加上1/2杯草莓蜜饯，代替泥浆草莓果酱.

Kale
27.04.2023 @ 03:05

This recipe for Strawberry Meringue Buttercream from “Martha Stewarts Baking Handbook” is the perfect frosting for white cake. The recipe calls for 4 large egg whites, 1 1/4 cups sugar, 1 1/2 cups (3 sticks) unsalted butter, room temperature and cut into tablespoons, 1 teaspoon pure vanilla extract, and 1 1/2 cups (12 ounces) strawberry puree made in a food processor. The directions involve heating the egg whites and sugar over a double boiler until warm, then whipping until stiff peaks form, adding butter gradually, and finally folding in the strawberry puree. Martha Stewart suggests using fresh strawberries and strawberry preserves instead of puree for a variation. Overall, this recipe sounds delicious and I cant wait to try it out!