Butter cream for making cake and method for making same
AssigneeJoo Hee Kang
InventorJoo Hee Kang
Life of this patent
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Abstract
The present invention relates to butter cream for making a cake and a method for preparing the same, and an exemplary embodiment according to the present invention may provide butter cream for making a cake, which may be prepared by adding first sugar to meringue having bubbles formed by whipping egg whites, preparing first sweetened meringue by whipping the mixture until a meringue cone is formed on the meringue, obtaining second sweetened meringue by adding sugar syrup, which is obtained by mixing water and second sugar and then heating the mixture, to the first sweetened meringue, and whipping the mixture; and adding butter to the second sweetened meringue, and then whipping the mixture until moisture is reduced.
Claims11
A butter cream for making a cake, the butter cream prepared by a process comprising:
- adding first sugar to meringue having bubbles formed by whipping egg whites;
- preparing first sweetened meringue by whipping a mixture of the first sugar and the meringue until a meringue cone is formed on the meringue;
- preparing sugar syrup by mixing and heating water and second sugar and then heating a mixture of the water and the second sugar;
- obtaining second sweetened meringue by adding the sugar syrup to the first sweetened meringue and whipping a mixture of the sugar syrup and the first sweetened meringue;
- adding butter, which is in a state of being maintained at 0° C. to 12° C., to the second sweetened meringue;
- and
- whipping a mixture of the butter and the second sweetened meringue until moisture is reduced.
A method for preparing a butter cream for making a cake, the method comprising:
- preparing meringue having bubbles formed by whipping egg whites;
- obtaining first sweetened meringue by adding first sugar to the meringue and then whipping a mixture of the first sugar and the meringue until a meringue cone is formed on the meringue;
- preparing sugar syrup by mixing water and second sugar and then heating a mixture of the water and the second sugar;
- obtaining second sweetened meringue by adding the sugar syrup to the first sweetened meringue and whipping the mixture of the sugar syrup and the first sweetened meringue;
- adding butter, which is in a state of being maintained at 0° C. to 12° C., to the second sweetened meringue;
- and
- whipping a mixture of the butter and the second sweetened meringue until moisture is reduced.
Dependencies are inferred from the claim text.