Pink Buttercream
6 servings
15 minutes
Pink cream is the embodiment of elegance in French cuisine. Its airy texture and rich creamy flavor are perfectly complemented by a light sweetness and a delicate pink hue. Historically, such creams were used in exquisite desserts to adorn cakes and pastries at royal receptions. With its soft taste, it is ideal for decorating biscuits, éclairs, and cupcakes and can also serve as a refined layer for multi-layered cakes. Prepared in a water bath, it achieves a silky smoothness, while the whipping process transforms it into a weightless cloud of delight. The addition of coloring gives it an elegant pinkness, making it not only delicious but also aesthetically appealing. It is a true masterpiece of pastry art that captivates from the first glance and the first bite.
1
In a water bath, whisk sugar, egg whites, and salt until the sugar dissolves and the syrup reaches 70 degrees.
- Sugar: 210 g
- Egg white: 5 piece
- Salt: pinch
2
Pour into a bowl and beat with a mixer at medium speed for 5 minutes. Increase the speed and beat for another 6 minutes until thick foam forms.
3
Again reduce the speed and gradually add the softened butter in small portions. Then add a few drops of coloring to achieve your desired color.
- Butter: 450 g
- Red food colouring: to taste
