Stabilized Russian Buttercream with White Chocolate
Автор: BakewithHelen Recipes
Загружено: 2025-05-09
Просмотров: 144
Описание:
How to make Stabilized Russian Buttercream (with White Chocolate)
Ingredients:
• 1 cup (396g) unsalted butter, room temperature
• 1 can (14 oz / 396g) sweetened condensed milk
• 3 oz (125g) white chocolate, melted and cooled slightly
• 1 tsp vanilla extract (optional)
• Pinch of salt
Instructions:
1. Melt the White Chocolate:
• Gently melt in the microwave or over a double boiler, then let it cool until just slightly warm (not hot).
2. Beat the Butter:
• Whip the butter for 5–7 minutes until pale and fluffy.
3. Add the White Chocolate:
• Pour the cooled melted white chocolate into the butter and beat until fully incorporated.
4. Add Condensed Milk Slowly:
• Gradually add the sweetened condensed milk while mixing on low. Then increase speed and beat until light and smooth.
5. Finish:
• Add vanilla and salt, mix briefly.
Why this works:
• White chocolate adds structure as it firms up when cooled, making the buttercream more heat-resistant.
• You can also chill and re-whip it before use for extra fluffiness.
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