1. Place the egg whites, vanilla and sugar in the bowl, attach the power whisk. Set temperature to 60?C and speed to 1.
2. Once the temperature reaches 60?C turn the heater off. When the temperature drops to 59?C increase the speed to 6 and continue to mix until the meringue is at 40?C. Set the speed to 2 and add the butter a bit at a time. Place the butter cream in a piping bag fitted with a 1cm nozzle.
Note: If the buttercream splits then just increase the temperature a little until it comes back together again.
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|Serving Size: 1 Serving (68g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 228 (74%)|
|Amt Per Serving||% DV|
|Total Fat 25.4g||34 %|
|Saturated Fat 16.1g||80 %|
|Monounsaturated Fat 6.6g|
|Polyunsanturated Fat 1g|
|Cholesterol 67.2mg||21 %|
|Sodium 31.1mg||1 %|
|Potassium 39.6mg||1 %|
|Total Carbohydrate 18g||5 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 18g|
|Protein 2.1g||3 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 309
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