The cream is oily, but not as fat as butter + condensed milk!
It holds its shape excellently! You can add different colorants and make various decorations (then, after whipping, chill the cream in the refrigerator).
It is easy and quick to make and from accessible ingredients!
Ingredients:
- 250 g of butter (room temperature)
- 200 g of powdered sugar
- 100 ml of milk
- 1 packet of vanilla sugar
Boil the milk and cool it to room temperature.
Combine all the components.
Whip with a mixer until the mass becomes homogeneous, pearlescent. About 3-5 minutes. (Sometimes the cream only starts to whip after 5 minutes, so whip until it is whipped, and better at the lowest speed. Neither in food processors nor blenders, as experience has shown, does the cream whip, so if there is no mixer, whip manually with a whisk or whatever is convenient for you).
The cream turns out fluffy, tender, with a light vanilla scent.
It can be used to coat cakes and pastries (rolls).
It holds its shape excellently! You can add different colorants and make various decorations (then, after whipping, chill the cream in the refrigerator).
It is easy and quick to make and from accessible ingredients!
Ingredients:
- 250 g of butter (room temperature)
- 200 g of powdered sugar
- 100 ml of milk
- 1 packet of vanilla sugar
Boil the milk and cool it to room temperature.
Combine all the components.
Whip with a mixer until the mass becomes homogeneous, pearlescent. About 3-5 minutes. (Sometimes the cream only starts to whip after 5 minutes, so whip until it is whipped, and better at the lowest speed. Neither in food processors nor blenders, as experience has shown, does the cream whip, so if there is no mixer, whip manually with a whisk or whatever is convenient for you).
The cream turns out fluffy, tender, with a light vanilla scent.
It can be used to coat cakes and pastries (rolls).
It holds its shape excellently! You can add different colorants and make various decorations (then, after whipping, chill the cream in the refrigerator).
It is easy and quick to make and from accessible ingredients!
Ingredients:
- 250 g of butter (room temperature)
- 200 g of powdered sugar
- 100 ml of milk
- 1 packet of vanilla sugar
Boil the milk and cool it to room temperature.
Combine all the components.
Whip with a mixer until the mass becomes homogeneous, pearlescent. About 3-5 minutes. (Sometimes the cream only starts to whip after 5 minutes, so whip until it is whipped, and better at the lowest speed. Neither in food processors nor blenders, as experience has shown, does the cream whip, so if there is no mixer, whip manually with a whisk or whatever is convenient for you).
The cream turns out fluffy, tender, with a light vanilla scent.
It can be used to coat cakes and pastries (rolls).
