5 Cremas Resistentes al Calor! Fáciles y Perfectas para Tortas y Cupcakes!

5 Cremas Resistentes al Calor! Fáciles y Perfectas para Tortas y Cupcakes!

Today I’m bringing you a recipe you’re going to love: a smooth, firm, and delicious cream that you can use to fill and decorate your favorite desserts. And the best part? I’m going to show you how to make it step by step, both with a professional mixer and a hand mixer, so you can see that you can achieve spectacular results with what you have at home in just 15 minutes. Stick around until the end because, in addition to the recipe, I’m going to share super helpful tips so it never curdles and turns out perfect every time. Leave me a comment telling me what country you’re watching from. I love knowing how far my recipes reach. And in the meantime, let’s get started. I begin by weighing the egg whites of 10 eggs, which total 370g . If you don’t have a recipe to use the 10 yolks for right away, don’t waste them. I’ve included a link above to a recipe for French cream or pastry cream so you can use them up. Next, I weigh the sugar. This recipe is very easy to calculate. We’ll use twice as much sugar as egg whites. In this case, I’m going to add 700g of white sugar. I stir it a little to combine the egg whites with the sugar and set it aside for now. It’s important to mention that while you’re doing this, you should already have a saucepan of water heating on the stove because we’ll need it for the double boiler. Now I’ll prepare the unsalted butter. It should be at room temperature, that is, very soft, so that when you press it with your finger, it gives easily. I’m going to use two 500g packages, and I’ll explain why later. I’m going to pasteurize all the egg whites along with the sugar in a double boiler. I place the bowl with the egg whites in the double boiler. It’s very important that the bowl doesn’t touch the boiling water. This is very easy to achieve. Simply make sure the bowl is larger than the saucepan so that it’s suspended and the steam heats the mixture without direct contact with the water. Start stirring almost constantly. If you have a thermometer, the ideal temperature is between 65 and 68 degrees Celsius. If you don’t have one, don’t worry, just pay close attention to the texture and temperature by touch. The egg whites should be very hot, so hot that they feel slightly hot to the touch. You’ll also notice that the mixture is very liquid and has a lot of foam on the surface. Once this point is reached, I transfer the egg whites to two jugs and divide them equally. Quickly, without letting the mixture cool, I empty the contents of each jug, one into the bowl of the professional mixer and the other into a bowl for use with the hand mixer. I set and start a timer at the same time as I turn on both mixers at medium speed or slightly higher. I set the 10-speed professional mixer to speed six, and the 5-speed hand mixer to speed three. I beat for 8 minutes at this speed and then increase both to maximum speed for another 2 minutes. In total, after 10 minutes of beating, the meringue is cold and firm, perfect for adding the butter. And I’ll take this opportunity to tell you, just like that. This meringue is great for baking meringues, shortbread, decorating cupcakes, or small desserts. It has an ideal texture. Let’s continue with the recipe. I turn everything on again and start adding the softened butter, 500g to each bowl. My hands are clean, and I add large pieces to each bowl, distributing the appropriate amount of butter. If you prefer, you can cut it into small cubes and add it little by little. In my case, I do it this way because I don’t want to stop the hand mixer. The idea behind this recipe is precisely to show you that you can achieve the same texture and quality with both a professional mixer and an inexpensive hand mixer. It’s not about saying which is better or worse, but rather that with the tools you have on hand, you too can achieve professional-quality pastry creams without needing the most expensive equipment. This recipe is very easy to calculate. You only need one measure of egg whites to two measures of white sugar and three measures of unsalted butter. There’s no way to go wrong with this formula. If you’re making a large batch, you can adjust it slightly, for example, using a little less sugar or butter, and it will still turn out well. This way you’ll get great results. But if you’re making a small batch, I recommend following the exact one-two-three rule for perfect results. Super helpful tips to ensure your cream never curdles and turns out perfectly every time. First, make sure the meringue is completely cold before you start adding the butter. If it’s lukewarm, the butter will melt and the mixture may curdle. The butter should be at room temperature, very soft, but not melted or cold from the refrigerator so it incorporates easily. If you see the mixture seem to curdle, don’t panic, you can fix it. Just stop beating, let it rest for a few minutes at room temperature, and then beat again. You can also gently warm the bowl in a double boiler for a few seconds and continue beating; you’ll see how it becomes smooth and silky. Sometimes it just needs more beating time. Don’t stop if the texture seems strange at first. The magic happens at the end. And if you’re working in a very cold environment, you can warm the outside of the bowl with a warm cloth or your hands to help everything blend better. This cream keeps perfectly in the refrigerator for up to a week, well covered in an airtight container. You can also freeze it for up to two months and then let it thaw at room temperature and whip it again to restore its texture. One of the great advantages of this cream is that it holds up well in warm climates, doesn’t melt easily, and maintains its ideal consistency for decorating cakes or cupcakes on hot days. If you liked this recipe, subscribe to the channel, share this video with someone you know will love it, and please leave me a comment if you’ve already made any of my recipes or if you’re going to try this one. I love reading your comments and hearing how you’re doing in the kitchen. Thanks for being here, and I’ll see you in the next recipe. Thank you very much, and see you soon. Buttercream is an essential preparation in baking worldwide. Its origins lie in European cuisine, but over the years this preparation has traveled the world, adapting to the traditions and flavors of different cultures. Today I want to share with you a simple and delicious variation: buttercream with condensed milk. This buttercream is particularly easy to prepare, as you only need two ingredients and it’s made with an exact one-to-one ratio— one part butter and one part condensed milk. Besides its simplicity, this cream stands out for several reasons. It has a smooth and creamy texture, ideal for spreading, filling, and decorating. It’s stable; although it contains a large amount of butter, its texture is firmer than other, more delicate creams. However, in very warm climates, it can lose consistency if not kept in a cool or refrigerated environment. It has a unique flavor. The condensed milk provides a balanced sweetness and a slightly caramelized touch that everyone loves. It’s also remarkably versatile; you can use it as is or personalize it with flavorings, gel food coloring, cocoa, chocolate, or even coffee to adapt it to your desserts. With just two ingredients and a few minutes, you’ll have a professional-looking cream ready without any fuss. I’d love to know what country you’re watching from as I start preparing this delicious recipe. Ingredients: 500g unsalted butter with 82% fat. Remove the butter from the refrigerator and leave it at room temperature until soft but not melted. It should have a creamy texture known as spreadable consistency. Place the butter in a bowl. Set a timer to monitor the beating time and ensure everything is perfect. Also prepare 500g sweetened condensed milk. Make sure it’s at room temperature and use condensed milk for baking, not the kind used to sweeten coffee, as the latter doesn’t have the right consistency. Use an electric mixer on high speed and beat for 15 minutes until the butter becomes white, fluffy, and increases in volume. Remember, this beating is key to achieving a light and perfect texture. I’m setting the timer again. Add Add the sweetened condensed milk in a thin stream while beating at medium-high speed. Continue beating until you have a smooth, stable, glossy, and delicious cream. Buttercream is very easy to customize. You can tint it with gel food coloring to create a vibrant palette or flavor it with different flavors and essences. Here’s how to tint this delicious buttercream in different colors using gel food coloring. Add the coloring little by little and mix until you reach the desired shade. Don’t be afraid to add more if needed, as this cream has an excellent ability to take color without losing its texture. You can stir as much as you like, and I assure you it won’t curdle. Buttercream, with its rich history and multiple applications, is an undisputed classic in world baking. With piping bags and different tips, you can take your dessert decorating to the next level. For example, using several tips of the same number, such as the Wilton 1M, you can create various designs like rosettes of different sizes, swirls, detailed flowers, or unique patterns to personalize your cupcakes and cakes. Additionally, the #233 grass piping tip is perfect for simulating grass or similar textures, adding a fun and creative touch to your decorations. It’s ideal for decorating a cake for a special occasion or enjoying a cupcake at home. Its versatility makes it a favorite among professionals and amateurs alike. Customize the flavors of your buttercream to suit your tastes. You can add strawberry essence for a sweet and natural touch, lemon zest and juice for a fresh and citrusy note, or instant coffee dissolved in hot water for a more sophisticated profile. The possibilities are endless. Look at the incredible texture of this buttercream! Thanks to prolonged whipping, we achieve a smooth, stable, and seamless consistency. Buttercream is perfect as a base for fondant, as it creates a smooth surface and allows it to adhere properly. It’s also ideal as a frosting for smoothing cakes or creating unique decorative textures. For storage, buttercream can be kept in the refrigerator for up to a week. If left out, it will maintain its stability for several hours, provided it is not exposed to extreme heat or direct sunlight. In winter, take the butter out of the refrigerator the night before. In summer, one or two hours will be enough. If you don’t plan to use it immediately, you can freeze it and thaw it in the refrigerator before using. Then let it come to room temperature and beat it again to restore its creaminess. Buttercream is a classic and essential ingredient in baking. It’s ideal for decorating cakes for special occasions or for enjoying on homemade cupcakes. Its versatility makes it a perfect choice for elevating any dessert, and it’s easy to customize with different flavors and colors to suit your tastes. If you’re decorating in a warm place, follow these tips. Fill piping bags and refrigerate them in 5-minute intervals before using them to maintain the cream’s firmness, as the warmth of your hands can soften it. Once you’ve decorated your cake or dessert, place it in the refrigerator so the cream hardens and sets . Here I show you how to decorate using specific piping tips like the grass tip and how to easily smooth a cake with this two-ingredient frosting. You can also frost your cakes one or two days in advance, as this cream won’t crack or change texture. If you enjoyed this recipe, please support me by sharing my videos on your social media. On my channel, you’ll find a wide variety of recipes for filling, lining, and decorating all kinds of desserts. Give this delicious, versatile buttercream a try —it’s perfect for your creations. Thank you so much for your support, and see you soon! In this video, I invite you to discover the art of baking with this irresistible recipe for Swiss meringue and pistachio buttercream. Learn to create a smooth and exquisite cream that will bring your desserts to life with an unparalleled flavor. From filling cakes to decorating cupcakes, This cream will be your ally in conquering the world of baking. Learn how to make it in advance and how to store it properly for your next baking projects. Don’t miss this delicious recipe that will transform your sweets into masterpieces of flavor and elegance. Subscribe to my channel to discover more exquisite recipes and learn baking tips and tricks with me that will help you perfect your culinary skills. Grind the pistachios in a food processor until you obtain a fine, uniform powder. Weigh out 200g of sugar. Weigh out 100g of egg whites, which is the whites of three eggs. Use a heatproof bowl. I use the same bowl as my mixer. Stir briefly with a whisk. Place the bowl over a double boiler on medium heat, making sure the water doesn’t touch the bottom of the bowl. Constantly whisk the egg white and sugar mixture with a hand whisk until the sugar is completely dissolved and the mixture reaches a temperature of approximately 70°C (158°F). Beat the mixture on high speed using a stand or hand mixer until soft, glossy peaks form and the bowl has cooled completely. This may take around 5 minutes for a small quantity. Once the Swiss meringue is ready, switch to the paddle attachment of your mixer and begin adding the butter in small pieces, ensuring it is at room temperature (softened to spreadable consistency). This is the texture it should have. I use 300g (1 1/2 oz) of unsalted butter. Margarine will not work. Beat on low speed until all the butter is fully incorporated and the mixture is soft and fluffy. If you are using a hand mixer, continue with the same whisk attachment until you achieve a firm, smooth, and perfect Swiss meringue. This pistachio and butter Swiss meringue cream is incredibly versatile and convenient to make ahead of time. Stored in the refrigerator covered with plastic wrap, it will keep perfectly for up to 7 days, giving you the freedom to plan your baking projects in advance. Its ability to freeze makes it an even more convenient option for future use. Add the crushed pistachios to the Swiss meringue buttercream, mixing until evenly distributed. You can also add your favorite flavoring, such as vanilla or pistachio extract, for an extra touch of flavor. Your pistachio Swiss meringue buttercream is ready to use as a cake filling or to decorate cupcakes. Enjoy this delicious and versatile creation on your favorite desserts. This cream is a true treasure for cake decorating. Its firmness and smoothness make it ideal for covering cakes with fondant, providing a stable and delicious base for your creations. Furthermore, its perfect consistency allows for crisp and precise piping , making it the perfect choice for any type of decoration, from delicate details to tall, extravagant swirls on cupcakes. In short, this Swiss meringue buttercream with pistachios is an invaluable ally for any creative baker. Its ability to be prepared in advance, its shelf life in the refrigerator, and its versatility in decorating make it a must-have in any kitchen. Enjoy your creations with this delicious, versatile buttercream. Thank you for watching until the end. If you enjoyed this delicious Swiss meringue buttercream with pistachios recipe, be sure to share the video on your social media so your friends can enjoy it too. Thank you very much, and see you soon. Discover the art of Swiss meringue buttercream in this amazing video. This time, I’ll show you how to create an exquisite, smooth, and silky buttercream that will leave you wanting more. The key to this recipe is the Swiss meringue, which gives the cream a light and less sweet texture. You’ll learn how to balance the ingredients to achieve the perfect result. Swiss meringue is a versatile cream and is widely used in baking. Baking is a must, and with this recipe, you can easily prepare it in the comfort of your own home. The preparation is very simple to remember. For every measure of egg whites, we will use two measures of sugar and three measures of unsalted butter at room temperature. Below, I present the ingredients in cup and ounce measurements so you can follow the recipe precisely. Here we have half a cup of egg whites, which is equivalent to 125g or three egg whites. Here is one cup of sugar, equivalent to 250g or 8.8 ounces, and one and a half cups of unsalted butter, which is equivalent to 375g or 13.2 ounces. First step: mix the sugar and egg whites in a bowl. I’m going to start a timer so I can help you know how long you’ll need for each step. We’ll begin by preparing a saucepan with a little water, which we’ll bring to a boil . On top of the boiling water, we’ll place the bowl containing the egg whites and sugar, making sure it fits snugly . It’s important to note that Swiss meringue is very popular and well-known because the egg whites are pasteurized during the process, guaranteeing their safety for consumption raw. This means you don’t have to worry about eating uncooked meringue, as precautions have been taken to eliminate salmonella and other bacteria. Stir constantly for approximately 4 minutes until the temperature reaches between 65 and 70°C (149-158°F). You can also check the temperature by touching the mixture with your fingertips to ensure it’s very hot, almost burning hot, and that the sugar is completely dissolved. Remove the bowl from the double boiler, transfer the mixture to another bowl, and using a hand mixer, whisk the egg whites at medium-high speed until they are very thick and the temperature has cooled slightly. Swiss meringue is widely used in baking; it’s very glossy and quite easy to prepare. It looks beautiful on tarts, cupcakes, and individual desserts, but I must say it’s perfect for filling and frosting cakes. It’s the best for piping. any kind of decoration is possible. This is perfect for starting to add the butter in two or three additions. The amount of unsalted butter I use is 375g, which is, as I mentioned before, one and a half cups. As you add the butter, the meringue will become liquid and reach a point where you’ll think it’s curdled. Don’t stop, keep beating and add all the butter, and you’ll see how it transforms on its own. In just a few seconds, it will be completely smooth, firm, and ready to use. I’ll guide you step by step to create an exceptional buttercream. From preparing the Swiss meringue to incorporating the butter, you’ll discover the secrets of this delicious recipe, where at the end I’ll show you how to achieve three incredibly rich flavors, each more delicious than the last, perfect for filling and piping because of their extra-firm, incredible, and truly perfect texture. Look how beautiful it is. I love it. This is the point where the cream transforms, working its magic. It becomes a silky, smooth, and firm cream that you can use to fill and decorate your cakes, cupcakes, and pastries. Add a teaspoon of vanilla extract and continue beating for a few more seconds. In total, this amount took 13 minutes. This cream can be prepared a couple of days in advance, stored in the refrigerator for up to a week, and even frozen. This cream is perfect for summer. It will keep for several hours outside the refrigerator, but keep it out of direct sunlight. It’s best to store it in a cool or shady spot during the party. You can add gel or paste food coloring to this cream. You can also add fruit paste, chocolate, Nutella, dulce de leche, cream cheese, mascarpone, crushed Oreos or other cookies, all kinds of flavorings, or homemade jams. I will prepare three different flavors using this Swiss meringue. Once the cream is ready, I’ll crush some whole Oreo cookies and add them to a portion of the cream in another bowl. I’ll continue beating until they’re well combined. What I want to show you is that No matter what you add to this cream, it will maintain its firmness and shine. In another portion of the cream, I’ll beat it with three generous tablespoons of homemade red berry jam. This jam is made by boiling fresh or frozen red berries with a little sugar. It’s important to note that you’ll achieve this unique texture and flavor using homemade jam, as store-bought won’t offer the same result. Oh. Finally, I’ll show you how to make Swiss meringue with Nutella. I’ll add two or three tablespoons of Nutella to a portion of the cream and beat until fully incorporated. In no time, you can have three different and delicious fillings with an extra-firm texture, ideal for your cakes, cupcakes, and any kind of dessert. Experiment with these flavors and enjoy the versatility and quality of this Swiss meringue cream in your baking creations. Share this recipe with your friends or on social media. Leave me a comment if you find this Swiss meringue with butter helpful, if my tips are useful, and if you like my way of explaining things. I hope so, because many of you leave me lovely comments telling me that you’ve finally managed to get your creams to set perfectly, firm, and curdled, and that my tutorials are a huge help. That makes me so happy, and I thank you for subscribing to my channel, for sharing, and for commenting. Here’s a list of cake decorating recipes. Here’s a list of meringue and sponge fingers recipes. Here’s a list of cake cream recipes. And here’s a list of Disney princess recipes. Thank you so much, and see you soon! I’m starting by making the jams, preparing three different flavors completely from scratch. First, I use frozen red currants, a delicious homegrown harvest. For this recipe, I add two cups of currants, one cup of sugar, and half a cup of water. The second flavor is blackcurrants, also from my own harvest. Finally, I make jam from frozen strawberries. I use a 300g bag of strawberries, one cup of sugar, and half a cup of water. I place the three saucepans with the mixtures on the stove and bring them to a boil over medium-high heat for 10 minutes. With these simple ingredients and such an easy process, you’ll get jams with an authentic and natural flavor. They’re the perfect complement to give your desserts a unique touch. The sugar is completely optional. You can omit it or adjust it to your liking if you prefer a less sweet result. Once the jams have boiled for 10 minutes, turn off the heat, blend each one, and pass them through a fine sieve. This last step is also optional and will depend on how you intend to use them. In my case, I always strain them to achieve a very smooth texture and an extra-firm cream, ideal for decorating and filling desserts with impeccable finishes. Once the jams are ready, I transfer them to three separate bowls and let them cool completely. This step is essential to ensure they are at the ideal temperature before mixing them with the meringue and to prevent them from affecting its texture. The next step is to prepare the three main ingredients for making Swiss butter meringue. I use measuring cups to ensure accurate measurements . The recipe follows this ratio: one measure of egg whites, two measures of sugar, and three measures of softened, unsalted butter. For this recipe, I measure the ingredients as follows: three cups of unsalted butter, which is equivalent to 750 g; two cups of white sugar, equivalent to approximately 400 g; and one cup of egg whites, which corresponds to about eight medium egg whites, depending on the size of the eggs. If you want to make a smaller quantity of meringue, you can use half-cup measurements. For example, use half a cup of egg whites, one cup of sugar, and one and a half cups of softened, unsalted butter. This ratio will allow you to adjust the recipe without compromising the quality and texture of the meringue. In a heatproof bowl, place the two cups of white sugar and one cup of egg whites. Gently mix with a whisk to combine both ingredients. On the other hand, prepare a saucepan that fits the contour of the bowl and add a little water inside. Place the saucepan over the heat and warm it until the water begins to simmer gently. This will be our double boiler for dissolving the sugar in the egg whites without cooking them directly. At the same time, set a timer and place a thermometer inside to monitor the temperature. This way, I’ll guide you step by step, helping you pasteurize the egg whites correctly. It needs to reach an exact temperature of 65°C (149°F), ensuring the egg whites are safe to use while the sugar dissolves completely. This process usually takes around 3 to 4 minutes, depending on the quantity and the heat of the double boiler. It’s important to stir constantly with a hand whisk to prevent the egg whites from cooking around the edges and to ensure a smooth mixture. Once the egg whites have reached 65°C (149°F), turn off the heat and carefully remove the bowl from the double boiler. It’s important to work quickly to avoid losing the residual heat. Now, reset the timer to monitor the whisking time. Using an electric hand mixer, I begin whipping the pasteurized egg whites at high speed. This step is crucial for incorporating air and transforming the mixture into a firm, glossy meringue. I continue whipping until the bowl is cool to the touch and the meringue forms stable , defined peaks, which usually takes 6 to 7 minutes. This meringue will be the perfect base to combine with the butter and our delicious jams and chocolates. Let’s move on to the next step. Perfect. Now that the meringue is at 32°C (90°F), it’s the ideal time to start incorporating the unsalted butter, which should be at room temperature (softened) to blend easily. The butter is added gradually, usually in small cubes, but in this case, I’ll add one cup at a time. After each addition, I whip for a sufficient amount of time to ensure the butter is fully incorporated before adding the next cup. This step is important because it allows you to observe how the cream evolves. At first, it may appear to curdle or lose its firmness, but don’t worry, this is normal. Continue beating until the mixture transforms into an extra firm, silky, and smooth cream. This process ensures a perfect texture for decorating and filling your favorite desserts. When you add the second cup of butter, take the opportunity to include a teaspoon of vanilla extract, or if you prefer, the flavoring of your choice. This will give the cream an extra touch and enhance its flavor. After beating with the second cup of butter, you’ll notice that the cream’s texture may seem a little lumpy. If you wish, you can substitute the next cup of butter with a cup of margarine. This is perfectly fine and will allow you to obtain an equally firm and delicious cream. Later, I’ll show you what the texture looks like when using margarine so you can see that it’s also an excellent option. Let’s continue transforming this mixture into something spectacular and add the third and final cup of butter to follow the recipe exactly. Add it and beat for 5 more minutes, or until you see the extra firm, shiny, and smooth texture of Swiss buttercream. Look at the result—amazing! In less than 15 minutes, we achieve this incredible cream, an extra-firm, shiny, and silky texture that is not only delicious but also versatile and perfect for decorating and filling your favorite desserts. Here, we’re going to prepare two types of chocolate. My delicious Tonis salted caramel chocolate . I break approximately half a bar of each into small pieces to facilitate melting and melt them in a double boiler. If you prefer, you can also melt them in the microwave, heating them in 30-second intervals and stirring between each interval to prevent burning. Both options are quick and easy. Once both chocolates are completely melted, I let them cool to room temperature. This is the last step before I can create my five delicious cream flavors. Now comes the most exciting moment: mixing a portion of my Swiss meringue with just the right amount of each flavor, whether it’s chocolate or jam. This is how we transform the base recipe into unique creams with a personalized touch. The result will be spectacular. Here I want to show you how extra-firm Swiss meringue can look ruined after being mixed with strawberry jam. Although it may seem hopeless, with a very simple trick you can fix it in a matter of minutes. As you can see, mixing only with a spatula or a hand whisk isn’t enough to fully integrate the cream’s fat with the jam’s liquid. Look, I’ll put it in a piping bag so you can see the difference. It looks lumpy, as if it’s curdled, but don’t worry, there’s a solution. You need to use at least a hand-held electric mixer to achieve perfect integration and restore that smooth, glossy, and extra-firm texture we’re looking for. It’s easier than it looks. Perfect. I’ll set the bowl aside for now and continue mixing the Swiss meringue with the blackcurrant and redcurrant jams. Notice the vibrant and natural colors we can achieve without using artificial coloring. These intense hues are not only beautiful, but they also bring out the authentic flavor of the fruits in every bite. Once I’ve finished mixing small portions of Swiss meringue with each flavoring, I set aside the five bowls and reserve the delicious results. With the remaining Swiss meringue, approximately 300g of frosting, I transfer it to a taller, narrower container. To this base, I’ll add roughly the same amount of vegetable margarine. It’s important to mention that it’s always best to use good-quality butter for optimal results, but I understand that everyone’s circumstances can vary. For this reason, I want to show you that if you need or prefer to mix half butter with half margarine, it’s entirely possible, even as I’ve done. You can add margarine at the end of the recipe to increase the amount of frosting and achieve a firmer texture, ideal for working in very warm climates. This gives you a versatile and practical option for your needs. I’m going to use six piping tips to demonstrate the firmness of this frosting. As is customary in my tutorials, I’ll be using five identical piping tips: the classic Wilton 1M, perfect for creating swirls and flowers, and the Wilton 12A plain tip, ideal for borders and simpler details. This way, you can see how this frosting adapts perfectly to different designs and decorating styles. For the Tonis chocolate frosting, I’ll be using a different tip because it contains small pieces. If I used the star tip, the decoration could get clogged with the pieces. I’ll opt for a plain tip, which allows for smooth, even decoration, achieving a perfect finish, even with this special texture. Look at the perfect texture of this frosting! I love it. It’s ideal for any season and any type of decoration. Its versatility and firmness make it the perfect frosting to work with any type of tip, adapting to all your baking needs. Storage: To store this frosting, keep it in an airtight container in the refrigerator, where it will keep perfectly for up to 7 days. If you prefer to freeze it, that’s also possible. Place it in a freezer-safe bag and it will be ready to use for up to 3 months. Before reusing it, simply let it come to room temperature and whip it again to restore its extra firm and smooth texture. I hope this tutorial has been helpful and that you’ll be inspired to try this wonderful cream. If you liked it, don’t forget to give it a thumbs up, share this video with your friends, subscribe to the channel, and turn on notifications so you don’t miss any more recipes and tips. Leave me a comment telling me where in the world you’re watching from. I’d love to hear from you. Thank you so much for joining me, and see you soon!

¿Buscas cremas que no se derritan con el calor? En este video te enseño 5 cremas resistentes al calor, firmes, suaves y deliciosas — perfectas para tortas, cupcakes, postres y rellenos de todo tipo.

Partimos de un merengue suizo de mantequilla y lo transformamos en distintas versiones con sabores increíbles:
🍓 con mermeladas,
🍫 con chocolate,
🍪 con Oreo,
y muchas ideas más que podrás adaptar a tu gusto.
Son cremas estables, fáciles de preparar y que aguantan cualquier clima, tanto en días calurosos como fríos. Perfectas para decorar, rellenar o cubrir tus postres sin miedo a que se derritan.
✨ Ideal si haces repostería profesional o casera y quieres resultados firmes, brillantes y deliciosos en todo momento.

00:00-1- Crema Suiza EXTRA FIRME
370 g de claras de huevo (aproximadamente 10 claras)
700 g de azúcar blanca (el doble que las claras)
1000 g de mantequilla sin sal (el triple que las claras, en punto pomada)

08:37-2- Solo 2 Ingredientes: La Mejor Crema de Mantequilla
500 g de mantequilla sin sal (82% de materia grasa), a temperatura ambiente en punto de pomada.
500 g de leche condensada azucarada para repostería, también a temperatura ambiente.

17:10-3-Buttercream Profesional con Pistachos en 10 Minutos!
200g de azúcar
100g de claras de huevo
300g de mantequilla sin sal
pistachos triturados (6- 8 cucharaditas polvo de pistachos, al gusto)

23:36-4-Merengue Suizo Perfecto con 3 sabores
Media taza de claras de huevo (equivalente a 125 gramos o 3 claras de huevo)
1 taza de azúcar (equivalente a 250 gramos o 8.8 onzas)
1 taza y 1/2 de mantequilla sin sal (equivalente a 375 gramos o 13.2 onzas)
1 cucharadita extracto vainilla
6 galletas oreo ( trituradas )
3 cucharaditas mermelada casera de frutos rojos
3 cucharaditas Nutella

35:18-5-Merengue Suizo Extra Firme con 5 Sabores!
Para las Mermeladas Caseras
Fresas congeladas: 300 g
Grosellas rojas congeladas: 2 tazas
Grosellas negras congeladas: 2 tazas
Azúcar blanca: 3 tazas (1 por cada tipo de mermelada)
Agua: 1½ tazas (½ taza por cada mermelada)
Para el Merengue Suizo Base
Claras de huevo: 1 taza (aproximadamente 8 claras grandes)
Azúcar blanca: 2 tazas (aproximadamente 400 g)
Mantequilla sin sal: 3 tazas (750 g), a temperatura ambiente y en punto de pomada
Margarina vegetal: 1 taza (250 g), si deseas combinar con mantequilla o ampliar la cantidad de crema.
Para los Sabores Adicionales
Chocolate Milka: ½ tableta (aproximadamente 50 g)
Chocolate con caramelo salado (Tony’s): ½ tableta (aproximadamente 100 g)
Esencia de vainilla o saborizante al gusto: 1 cucharadita
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Listas de reproducción con mis Mejores recetas:
👉Cremas para Tartas: https://www.youtube.com/watch?v=YwjdgqqXzKg&list=PLycSQfngw8u18jn4cY5RzkRgH5uLeybCL
👉Bizcochos: https://www.youtube.com/watch?v=98uXCn-Slrs&list=PLycSQfngw8u2m_tAE0uXdZpYrzFZXgjP_
👉Recetas Completas: https://www.youtube.com/watch?v=HQQC1ly8ecI&list=PLycSQfngw8u3IDD4M8I0UcpXtFsccxLrK
👉Recetas Fáciles SIN Horno: https://www.youtube.com/watch?v=3QKuSl2LdgI&list=PLycSQfngw8u1ZZ99jgfENfyjmlVanfyOh