Buttercream with egg

40 min
Suitable for vegetarians
Temperature: Cold
Additional culinary preparation: Sweet
Seasonal period: All year
Allergens:
Milk
Milk
Ingredients for 5 portions
Ingredients for portions/units
Butter 0.5 kg
Water 0.15 l
Sugar 0.5 kg
Glucose 0.05 kg
Elaboration
  • Cream butter as usual or keep it at room temperature out of the fridge from the day before.
  • Let moisten the sugar with water and cook gently with the glucose. Remove from the heat when temperature reaches 112ºC.
  • Place the resulting syrup into the beater, and add soft butter little by little while continuing to whisk until the mixture is cooled.
Nutritional information (1 portion)
Energy
1186.9
kcal
Carbohydrates
109.49
g
Proteins
0.6
g
Lipids
83.0
g
Fiber 0.0 g
Saturates 44.97 g
Monounsaturated fatty acids 21.3 g
Polyunsaturated fatty acids 2.1 g
Cholesterol 230.0 mg
Calcium 10.0 mg
Iron 0.2 mg
Zinc 0.1 mg
Vitamin A 828.0 ug
Vitamin C 0.0 g
Folic acid 0.0 ug
Salt (Sodium) 5.0 mg
Sugars 104.99 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.