The formula comes from the purple book, and the dosage is one quarter of the original. This amount is more than enough to simply decorate a six-inch cake. Does not include plastering, it is not recommended to use this, sweet
The mixture of protein and sugar is continuously stirred by water heating, and the temperature is reached to 60 degrees.
The mixture is sent to the wet foam at a medium speed, and cooled.
Soften the butter and cut into small pieces, add to the protein mixture in 3 times, stir until the butter melts, and the frosting is smooth and smooth. There may be a brief rough state during the period, when you only need to continue to stir until smooth
The advantage of Swiss protein cream icing is that it is not easy to melt and is suitable for decoration in summer. However, the overall taste will be sweeter, but it is not recommended to reduce sugar, which will affect protein stability.