Saturday, February 23, 2013

Italian & French Butter Cream Or Swiss Meringue Cream

During the Chinese New Year, I've taken 2 weeks time off work and have started my own little project since after the Chinese New Year trip. I'm glad I've finally made it. On this little project, I've learned the differences between the Italian cream, French cream and Swiss meringue cream. I am actually having some problem dueling with the store bought whipping cream, non-dairy or dairy especially for long distance delivery. It can't stand for long unless you've a good storage box for it. And here comes the perfect cream to solve the problem.

ITALIAN BUTTER CREAM
Italian butter cream is prepared by adding the hot syrup which by heating sugar & water till dissolved, to egg whites whipped to peak foam.

Firstly, beat egg white till peak foam then set aside. Next, heat sugar and water till dissolved then slowly stir hot syrup into whipped egg white bit by bit. Continue beating the egg white till everything completed. The mixture will became lukewarm. The hot syrup will helps to cook the egg white which is good.

Ingredients :
3 egg white
200gm  sugar
60ml  water
300gm cold butter, chopped
*1 TB vanilla extract or any other flavouring as desired
a pinch of salt, optional

Next, add in cold butter little by little and continue beating the egg white mixture till everything completed.

The mixture will look something like this at the beginning. Don't worried ! Just continue beating the mixture for another couple of minutes and it will set & turn to smooth & creamy butter cream. You may reduce the butter for lighter cream. But the cream stands better and longer by using more butter.

*Tips : if the mixture is still too runny, whisk in an extra 40-50gm of butter. The quantity of syrup may reduce  rapidly if you're using a common steel pot for cooking. Of coz, there will be a deference when you're using a non-stick pot. Try to cook an extra few minutes to get thicker syrup when you're a non-stick pot.

SWISS MERINGUE BUTTER CREAM
Swiss meringue butter cream is prepared by cooking egg white & sugar in a bowl over a pot of boiling water without touching the water. Stir egg white gradually while heating, till it begins bubbling and turned foamy. Then quickly remove from heat and transfer the mixture to another bowl, continue beating till the egg white became peak foam. Add in butter little by little till everything completed and continue beating till the mixture became smooth & creamy. It looks almost the same as the Italian butter cream but softer due to less butter is used.

Ingredients :
3 egg whites
180gm  sugar
200gm  cold butter, chopped
*1 TB vanilla extract or any flavouring as desired
a pinch of salt, optional

FRENCH BUTTER CREAM
French butter cream is also prepared the same way as the Italian butter cream by adding hot syrup to beaten eggs, except that French cream uses egg yolk instead of egg white. And it looks more to custard like cream compare to meringue butter cream.


Firstly, beat egg yolk till pale & light then set aside. Next, heat sugar and water till dissolved then slowly stir hot syrup into beaten egg yolk bit by bit. Continue beating the egg white till everything completed. The mixture will became lukewarm. The hot syrup will helps to cook the egg yolk which is good.

Ingredients :
3 egg yolk

180gm  sugar
3 TB  water
230gm  cold butter, chopped
*1 TB vanilla extract or any flavouring as desired
a pinch of salt, optional

Next, add in cold butter little by little and continue beating the mixture till everything completed.

The mixture will became smooth & creamy and quite yellowish compare to meringue butter cream. Yet beautiful.

Well, did you notice the differences between the two cream? The French butter cream looks yellowish and  very much similar to Bavarian cream but Bavarian cream uses more egg yolk & gelatine. So finally, another mission accomplished ! Clap..clap...clap.... :o)

10 comments:

Happy Valley Chow said...

Looks fantastic! Thanks for sharing :)

Happy Blogging!
Happy Valley Chow

pia said...

Thank you for superb ingredient. Freezing lasted therefore attained fabulous: -)
Excellent blog page utilizing treat excellent recipes ourselves if you're involved. I have a blog with cake recipes myself if you are interested. You can find it at http://recipes-for-food.com/

Angie's Recipes said...

I have never tried the French butter cream, looks much richer and creamier.

Pam said...

Interesting! It all looks great to me! Good job!

Medeja said...

Great post! Very informative and interesting. What about the taste of those creams? Which one would you prefer?

Amelia said...

Hi Kristy, thank you for sharing the interesting recipes. It look good and very creamy.

Have a nice weekend, regards.

Vivian Pang said...

Thanks for sharing such useful cake frosting recipes. Will come in handy when I need it. By the way I had reply your question on my blog. Do drop me e-mail if you want more info.

Azie said...

Thank you for sharing. So useful

Sonia ~ Nasi Lemak Lover said...

So you prefer which type of cream the most? Where did you learn this by the way .

My Little Space said...

Sonia, I love them all. Compare to the cake shop butter cream. It smells and tastes better. What I like about them is the texture, creamy smooth & lasting.
Hmm... I studied quite a number of recipes from so many blogsite regarding these cream a while ago. And finally, brave enough to post it up. :o)
Kristy

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