Рецепт белково-масляного крема. Цветы из белково масляного крема.

Ingredients: Butter - 290g (I use 82.5%) Egg white - 150g (4-5 eggs) Sugar - 150g (or 140g regular sugar + 10g vanilla) Citric acid 2g (optional) 1. Take the butter out of the refrigerator and cut into cubes. 2. Separate the egg whites from the yolks. 3. Combine the whites with sugar and citric acid in a heat-resistant bowl. 4. Place the bowl in a double boiler. Stirring with a whisk, bring the whites with sugar to 60-65 degrees. Or wait until the sugar is completely dissolved (it will not be felt to the touch). 5. Pour the whites into a mixer and beat until voluminous, fluffy mass (I have 7 speeds on my mixer, I beat at 4.5). 6. Working temperature of butter: 15-17 degrees. If you need to quickly heat the butter, use a microwave. 7. After whipping, cool the whites to 26-28 degrees. You can put them in the refrigerator for 3-5 minutes. 8. Combine the butter with the whites and whip until smooth and soft. Periodically stop the mixer and scrape the cream from the edges of the bowl. 9. The cream is ready if it has become smooth and has stopped separating liquid. I liked this cream for its smoothness. It makes refined petals. It is easy to make snow-white. All flowers without exception are great from it. It is beautifully painted. Quite stable. The cream and flowers can be frozen. We already have 5 master classes on Cream floristry on different creams. We will do the sixth course on protein-butter cream. As always, we do not make the recipe a secret secret, but publish it in the public domain. By October 26, detailed lessons on decorating the first two cakes for this master class will be ready. It is from October 26 that the sale of the sixth season of Cream Floristics will begin. The starting price, as always, is the most delicious = 490 rubles. All the details will appear on the website: http://malinovka-mk.ru/