Белково-масляный крем - лучший вкусный крем для кремовой флористики 🌸 Как сделать розу из крема?

The very same cream I use to make flowers 🌸 The egg white buttercream recipe is finally on my YouTube channel! Hooray 🥳 Now you can watch this video and learn how to make flower cream yourself. I tried to explain everything in as much detail as possible and take into account possible mistakes, so the video is quite long. If you're too lazy to watch, here's the recipe in text form 😄: Vkusnoteevo 82.5% Butter - 180-200g Sugar - 180g Egg White - 160g (from about 4 large eggs) Mix the egg white and sugar, heat to 70-80°C (168-176°F), and beat until stiff peaks form. Continue beating, then add 180-200g of butter. At this point, the meringue should be no more than 30°C (86°F). The butter should be cold. Beat until the cream loses volume and becomes thick. There are many recipes for egg white buttercream. I found the perfect one for me, both in terms of taste and ease of preparation. It uses relatively little butter, yet the cream holds its shape well.