Recipe: Swiss Protein Cream

Home Cooking Recipe: Swiss Protein Cream


The cream made of Swiss mering cream has less butter, smoother, finer and less sugar.



  1. The protein sugar is insulated and the water is evenly dissolved until it is dissolved in water.

  2. Add the room temperature butter and send it slowly. carry out


If there is water and oil separation, put it in the cold room, freeze it and let it pass a few times to smooth down. If you can't make a pound cake, you can do it.

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