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Recipe by
Butter cream is a delicious sweet preparation made with butter, egg whites, sugar and water. It has a soft and creamy texture and a rich, buttery flavor. It is perfect for enriching and decorating desserts of all kinds.
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 4: Collect the egg whites in a copper kettle and whip them until stiff using a whisk or an electric mixer, then gradually add 200 g of sugar, continuing to whip the mixture
Step 2 of 4: Prepare a syrup in a small saucepan with the remaining sugar and water, bring it to a boil until it reaches a temperature of 112 degrees, and incorporate it into the whipped egg whites, pouring it in a thin stream
Step 3 of 4: Work the butter into a cream in a bowl, then gradually incorporate the egg white and sugar mixture
Step 4 of 4: You can use the cream plain or flavor it as desired, for example by adding coffee or cocoa powder
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In summary: Not suitable for vegans · Contains lactose · Allergens detected: Eggs and Milk and dairy products
In gray: not detectedDetected
| Average values | Per serving213 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 5,017 kJ1,199 kcal | 2,361 kJ564 kcal |
| Fat | 83.41 g | 39.25 g |
| of which saturated fatty acids | 48.79 g | 22.96 g |
| Carbohydrates | 118.66 g | 55.84 g |
| of which sugars | 118.66 g | 55.84 g |
| Protein | 0.81 g | 0.38 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
