Cream suggested for filling and cover decorated cake
Category : Creams
Author : Marco Pisani
Cuisine : Europe
Preparation Time : 10
Tags: basi pasticceria, pastry fundamentals
Powdered sugar :
White Egg :
In the bowl of a stand mixer fitted with the paddle attachment the butter with the sugar powdered on medium speed until smooth.
Once a creamy consistency has been reached, whisk until smooth and a light color are reached.
Add the egg white, preferably pasteurized and any flavorings, slowly and without stopping the mixer
Add flavours as needed
Dynamically recalculate the recipe by setting the weight of the recipe total
The cost of recipe
cost : 4,05 €
weight :1,00 lb
unit cost : 4,05 €/lb
Unit cost of ingredients
Cost of ingredients per unit of weight
Incidence of costs chart
Chart of the incidence of the cost of each ingredient on the total recipe, or how much each ingredient contributes to the formation of the total cost.
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