Cream cream

25 min (your 25 min)
25 min your 25 min

Cream cream is a great choice for decorating cakes and cakes. To make cream, sugar-beaten eggs are heated with milk, and then the mixture is combined with butter.

How to make cream: Dissolve the oil to the consistency of thick sour cream and beat.

Beat the eggs with sugar sand.

Heat the milk, pour vanilla sugar into it.

Slowly pour into the obtained mixture, stirring constantly, hot milk with vanilla sugar diluted in it.

Then warm for 5 minutes over a low heat, stirring continuously with a whisk.

Strain through a sieve and cool to room temperature.

Gradually introduce the resulting mixture into the whipped oil, stirring constantly.

The cream is ready. The finished cream must be used for 20 - 30 minutes, since in the future its structure deteriorates and the cream needs to be further beaten. In addition, jewelry from overstretched cream loses color and shape.

The cream also cannot be supercooled or overheated, it should have a room temperature. Cold cream is difficult to spread evenly, and the jewelry from it is matte. From warm cream, jewelry is vague, not embossed, and when spread, cream penetrates into the pores of dough and compacts it. Cook with pleasure!