All recipes Vegetarian

Butter cream with egg

Butter cream with pasteurized whole eggs

Yield

1300

Scheduling

Preparation: approx. 30–40 minutes

Nutritional values (100 g or 100 ml)

energy: 1'964 kJ/469 kcal;

fat: 34 g, of which saturated 19 g;

carbohydrates: 39 g, of which sugars 39 g;

protein: 2.9 g; salt 0.11 g

Ingredients

Yield Recipe

300 g

sugar

300 g

whole egg, pasteurized

500 g

butter, softened

200 g

icing sugar

Heat the sugar and whole eggs to 40°C, stirring continuously. Whip the mixture until light, airy, and stable.

In a separate bowl, beat the softened butter and icing sugar until light and fluffy.

Gradually mix the whipped egg mixture into the butter mixture until the buttercream is smooth and homogeneous.

Use immediately or refrigerate until needed.

Store at 2–5°C or at -18°C.