How to make butter cream - recipe
Recipe classical butter cream
It should be:
250 ml whipping cream, 2 tbsp. spoons of sugar, 1-4 art. sieved powdered sugar spoons or 2 hours. honey 3/4 hours. tablespoons of vanilla essence.
How to prepare:
- Cream cool to 3-4 ° C and soak at this temperature for about a day, whereupon whisk mixer.
- Add the sugar, powdered sugar or honey, vanilla essence and beat again until a fluffy mass.
- This cream can be used to decorate cakes and pastries, filling tubes, baskets and éclairs or be served as a dessert with fruit and berries.
The famous dessert Creme Brulee! Watch the video! ..
Recipe for creamy pumpkin cream and dried apricots

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It should be:
1 kg pumpkin, 200-300 g of dried apricots, 2 tbsp. l. butter, sugar to taste, 200 mL cream 200 g of cream, vanilla - to taste, a lemon peel.
How to prepare:
- Purified pumpkin cut into slices or grate, then place in a saucepan, add the well washed dried apricots, butter and simmer until until pumpkin and apricots become quite soft.
- The finished mass cool, put the vanilla and lemon zest and mix all thoroughly with cream, whipped cream mixed with thick.
- Spread the cooked butter cream for ice-cream bowls and serve with chilled vanilla, chocolate or sweet sauce, fruit and milk.
The recipe of vanilla butter cream
H, OQ:
100 mL of cream, 30 g of sugar, 40 g of milk, 5 g of gelatin, 1 egg, vanilla.
How to prepare:
- Soak gelatin in cold water. 33% -s' well cool cream and whisk together.
- To prepare the egg-milk break sweep the egg into the ladle and rub with sugar and then gradually to connect with hot milk and continuously stirring, heat the mixture to reflux.
- Then enter carefully into the milk mixture swollen gelatin and let it dissolve, then add the vanilla and mix well.
- Cool the mixture to room temperature.
- Then the whipped cream gently connect with the egg-milk mixture, pour the cream on formochkam or ice-cream bowls and refrigerate.
- When a table pour the cooked syrup cream.
- To prepare syrup: Dissolve 20 grams of sugar in 30 ml of water. Cool down and pour into a mixture of 10 ml of chilled dessert wines.
The recipe of butter cream with nuts
It should be:
150 g shelled walnuts, 150 g of icing sugar, 2.1 liters of cream, 1 tbsp. l. cocoa powder, vanillin, 2 h. L. gelatin.
As a cook:
- Purified nuts on a dry frying pan fry in the oven, mince or grind in a mortar.
- Then mix with powdered sugar, cocoa, vanilla and cream.
- All the components of the confectionery, whisk whisk until fluffy mass education.
- gelatin soaked pour a thin stream into a nut mass, still its whipping.
- When the mass begins to thicken significantly, spread it on the ice-cream bowls or glasses on top, sprinkle with a mixture of crushed nuts, powders and cocoa.
- Then the dishes with cream, place in a cool place for 2-3 hours, so it is well frozen.
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