Buttercream
Basic buttercream, used to make rose buttercream
Ingredients
caster sugar
250 g + 15 g
water
75 g
fresh egg whites
125 g
whole fresh milk
90 g
egg yolks
70 g
caster sugar
90 g
La Viette butter (at room temperature)
375 g
Italian meringue
175 g
Instructions
1
Make the Italian Meringue
First prepare an Italian meringue: in a stainless steel saucepan, cook the water and the 250 g of sugar to 121°C. When the mixture reaches 115°C, whip the whites to "bird's beak", that is, not too firm, with the 15 g of sugar. Start the mixer at medium speed and pour the cooked sugar in a thin stream over the whipped whites. Let cool at the same speed.
2
Make the Crème Anglaise
Bring the milk to a boil, beat the yolks and sugar until pale, pour the milk over this mixture while whisking, and cook until thickened like a crème anglaise. Cool in the mixer at high speed.
3
Combine
In the mixer, with a whisk, whip the butter, then add the crème anglaise. Mix before folding in the Italian meringue by hand. Package and store in the refrigerator at +4°C.
