Whole egg basic cream frosting

Whole egg basic cream frosting

Overview

Xiaomei’s macaron stuffing. The prefix of whole egg is purely to distinguish it from Junzhi's egg yolk cream. It stands to reason that your macarons should be matched with your fillings. However, the egg yolk buttercream means that there is another egg white left. After weighing the pros and cons, of course Xiaomei is the choice. I am hesitating whether to use half of it or copy it in full. The full amount seemed easier to handle, so I decided not to change the amount next time. However, when I cracked the egg open, I found that it was a little smaller. In the end, I got a 15% discount.

Tags

Ingredients

Steps

  1. Materials

    Whole egg basic cream frosting step 1

  2. Soften the butter and use a rubber spatula to mix it into a paste

    Whole egg basic cream frosting step 2

  3. Beat the whole eggs with a whisk until pale in color

    Whole egg basic cream frosting step 3

  4. Pour water and granulated sugar into the pot

    Whole egg basic cream frosting step 4

  5. Heat to 120 degrees,

    Whole egg basic cream frosting step 5

  6. While whisking quickly, pour the syrup into the egg mixture

    Whole egg basic cream frosting step 6

  7. Add butter gradually and beat

    Whole egg basic cream frosting step 7

  8. It becomes a fine, shiny and thick cream

    Whole egg basic cream frosting step 8

  9. Put into container, seal and store

    Whole egg basic cream frosting step 9