{"id":8595,"date":"2016-08-09T08:15:27","date_gmt":"2016-08-09T13:15:27","guid":{"rendered":"http:\/\/loquecomemos.com\/?p=8595"},"modified":"2016-08-08T23:07:36","modified_gmt":"2016-08-09T04:07:36","slug":"buttercream-merengue-suizo","status":"publish","type":"post","link":"https:\/\/le-fort.org\/cocina\/buttercream-merengue-suizo\/","title":{"rendered":"Buttercream de Merengue Suizo"},"content":{"rendered":"<p>Hemos estado dedicados al merengue y otras espumas de pasteler\u00eda \u00faltimamente. Un merengue interesantemente vers\u00e1til es el merengue suizo, preparado con claras y az\u00facar granulada disuelta en \u00e9stas al ba\u00f1o Mar\u00eda y luego batido hasta que se enfr\u00ede. Pues bien, hoy traemos una aplicaci\u00f3n del merengue suizo que es el <strong><em>Buttercream<\/em> de merengue suizo<\/strong>, una crema de mantequilla que utiliza merengue suizo para estabilizarse. Hasta ahora es la crema de mantequilla que m\u00e1s nos ha gustado.<!--more--><\/p>\n<p>[wp_ad_camp_1]<\/p>\n<p><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"8596\" data-permalink=\"https:\/\/le-fort.org\/cocina\/buttercream-merengue-suizo\/crema-de-mantequilla-suiza\/\" data-orig-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/08\/crema-de-mantequilla-suiza.jpg?fit=1280%2C800&amp;ssl=1\" data-orig-size=\"1280,800\" data-comments-opened=\"0\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"crema-de-mantequilla-suiza\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/08\/crema-de-mantequilla-suiza.jpg?fit=1200%2C750&amp;ssl=1\" class=\"aligncenter size-large wp-image-8596\" src=\"https:\/\/i0.wp.com\/loquecomemos.com\/wp-content\/uploads\/2016\/08\/crema-de-mantequilla-suiza-1280x800.jpg?resize=1000%2C625\" alt=\"Buttercream de merengue suizo\" width=\"1000\" height=\"625\" srcset=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/08\/crema-de-mantequilla-suiza.jpg?w=1280&amp;ssl=1 1280w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/08\/crema-de-mantequilla-suiza.jpg?resize=600%2C375&amp;ssl=1 600w\" sizes=\"auto, (max-width: 1000px) 100vw, 1000px\" \/><\/p>\n<p>Nos encant\u00f3 la textura de esta crema de mantequilla, sin la textura granulosa de los cristales del az\u00facar de la crema de mantequilla &#8220;cl\u00e1sica.&#8221;<\/p>\n<p>Nos encant\u00f3 tambi\u00e9n el hecho de que no es una crema de mantequilla tan dulce como las cremas de mantequilla que encontramos com\u00fanmente aqu\u00ed y all\u00e1.<\/p>\n<p>Es lo suficientemente vers\u00e1til como para combinarla con otras preparaciones, como por eemplo queso crema para un relleno de tortas.<\/p>\n<p>La preparaci\u00f3n no es dif\u00edcil pero requiere cuidado en algunos puntos.<\/p>\n<p>Veamos como se prepara.<\/p>\n<h2>Ingredientes del <em>Buttercream<\/em> de merengue suizo<\/h2>\n<ul>\n<li>2 claras de huevo grande<\/li>\n<li>120gr de az\u00facar (aproximadamente media taza)<\/li>\n<li>1\/2 cucharadita de cremor t\u00e1rtaro, o si no se tiene, 1 cucharadita de jugo de lim\u00f3n.<\/li>\n<li>250gr de mantequilla sin sal, a temperatura ambiente, cortada en cubos<\/li>\n<li>1 cucharadita de esencia de vainilla<\/li>\n<\/ul>\n<h2>Procedimiento<\/h2>\n<p>El procedimiento del merengue suizo es el siguiente:<\/p>\n<p><span class=\"embed-youtube\" style=\"text-align:center; display: block;\"><iframe loading=\"lazy\" class=\"youtube-player\" width=\"1200\" height=\"675\" src=\"https:\/\/www.youtube.com\/embed\/EzTD2VEd03s?version=3&#038;rel=1&#038;showsearch=0&#038;showinfo=1&#038;iv_load_policy=1&#038;fs=1&#038;hl=es-CL&#038;autohide=2&#038;wmode=transparent\" allowfullscreen=\"true\" style=\"border:0;\" sandbox=\"allow-scripts allow-same-origin allow-popups allow-presentation allow-popups-to-escape-sandbox\"><\/iframe><\/span><\/p>\n<ol>\n<li>Disolver el az\u00facar en las claras a ba\u00f1o Mar\u00eda, con cuidado de que no comiencen a coagular. Si revolvemos constantemente y calentamos con suavidad, no encontraremos problemas.<\/li>\n<li>Una vez disuelta el az\u00facar en las claras, batimos junto con el cremor t\u00e1rtaro o jugo de lim\u00f3n hasta que est\u00e1 completamente fr\u00edo, unos 10 minutos.<\/li>\n<li>A\u00f1adimos la vainilla y bajamos la velocidad a velocidad baja<\/li>\n<li>Sin dejar de batir, a\u00f1adimos la mantequilla de a un cubo por vez hasta incorporarla toda. Hacia el final de la adici\u00f3n de la mantequilla, la crema se endurecer\u00e1. Esto es se\u00f1al de que est\u00e1 lista.<\/li>\n<\/ol>\n<p>Lo ideal es que la crema se consuma a temperatura ambiente para que su textura sea \u00f3ptima.<\/p>\n<p>[wp_ad_camp_4]<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Receta de buttercream de merengue suizo, una crema de mantequilla estabilizada con merengue y sin la textura \u00e1spera de los cristales de az\u00facar.<\/p>\n","protected":false},"author":1,"featured_media":8597,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[25],"tags":[676,256,337,667],"class_list":["post-8595","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-reposteria","tag-buttercream","tag-crema","tag-merengue","tag-merengue-suizo","entry","has-media"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/08\/buttercream-swiss-hd.jpg?fit=1500%2C500&ssl=1","jetpack_shortlink":"https:\/\/wp.me\/pghKer-2eD","jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":8670,"url":"https:\/\/le-fort.org\/cocina\/buttercream-de-cacao-en-polvo\/","url_meta":{"origin":8595,"position":0},"title":"Buttercream de Cacao en Polvo","author":"Le-Fort.org","date":"5 de Septiembre, 2016","format":false,"excerpt":"Receta de buttercream de cacao en polvo con merengue suizo, excelente para decoraci\u00f3n con manga y para rellenar tortas.","rel":"","context":"En &quot;Reposter\u00eda&quot;","block_context":{"text":"Reposter\u00eda","link":"https:\/\/le-fort.org\/cocina\/categoria\/reposteria\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/09\/buttercream-chocolate-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/09\/buttercream-chocolate-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/09\/buttercream-chocolate-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/09\/buttercream-chocolate-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/09\/buttercream-chocolate-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":11219,"url":"https:\/\/le-fort.org\/cocina\/buttercream-de-merengue-italiano\/","url_meta":{"origin":8595,"position":1},"title":"Buttercream de Merengue Italiano","author":"Marell Rojas","date":"30 de Diciembre, 2017","format":false,"excerpt":"Receta de Merengue de Buttercream Italiano, a\u00f1adiendo mantequilla al merengue italiano.","rel":"","context":"En &quot;Reposter\u00eda&quot;","block_context":{"text":"Reposter\u00eda","link":"https:\/\/le-fort.org\/cocina\/categoria\/reposteria\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2017\/12\/buttercream-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2017\/12\/buttercream-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2017\/12\/buttercream-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2017\/12\/buttercream-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2017\/12\/buttercream-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":8744,"url":"https:\/\/le-fort.org\/cocina\/crema-mantequilla-rapida-buttercream\/","url_meta":{"origin":8595,"position":2},"title":"Crema de Mantequilla R\u00e1pida (Buttercream)","author":"Le-Fort.org","date":"17 de Diciembre, 2015","format":false,"excerpt":"Receta de buttercream r\u00e1pido, para rellenos y otras aplicaciones. 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