I tried making a
crème brûlée cake, and this is the best that came out of it.
2.5 egg whites
0.5 cup sugar
1 cups butter
0.5 tsp vanilla extract
Place egg whites and sugar into the bowl of a stand mixer, whisk until combined.
Place bowl over a pan of simmering water to create a double-boiler. Whisking constantly, heat until it registers 160 degrees on a candy thermometer. Transfer onto the stand mixer.
Using the whisk attachment, beat the egg white mixture until the meringue is fluffy, glossy and holds a stiff peak.
Switch to the paddle attachment. With the mixer on low, slowly add cubed butter and mix until incorporated.
Add vanilla and whip on medium-high until silky and smooth.
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