Buttercream with white egg

40 min
Suitable for vegetarians
Seasonal period: All year
Allergens:
Eggs
Eggs
Milk
Milk
Ingredients for 5 portions
Ingredients for portions/units
Butter 0.5 kg
Water 0.1 l
Sugar 0.4 kg
Eggs 3.0 ud
Elaboration
  • Cream butter as usual or keep it at room temperature out of the fridge from the day before.
  • Let moisten the sugar with water and cook gently with the glucose. Remove from the heat when temperature reaches 112ºC.
  • Place the resulting syrup into the beater, and add soft butter little by little while continuing to whisk until the mixture is cooled.
Nutritional information (1 portion)
Energy
1121.26
kcal
Carbohydrates
79.6
g
Proteins
5.09
g
Lipids
86.99
g
Sugars 76.0 g
Salt (Sodium) 57.8 mg
Folic acid 17.95 ug
Vitamin C 0.0 g
Vitamin A 896.22 ug
Zinc 0.57 mg
Iron 0.88 mg
Calcium 30.07 mg
Cholesterol 367.81 mg
Polyunsaturated fatty acids 2.72 g
Monounsaturated fatty acids 22.73 g
Saturates 46.08 g
Fiber 0.0 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.