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:

1. Cream cool to 3-4 ° C and soak at this temperature for about a day, whereupon whisk mixer.
2. Add the sugar, powdered sugar or honey, vanilla essence and beat again until a fluffy mass.
3. 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:

1. 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.
2. The finished mass cool, put the vanilla and lemon zest and mix all thoroughly with cream, whipped cream mixed with thick.
3. 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:

1. Soak gelatin in cold water. 33% -s' well cool cream and whisk together.
2. 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.
3. Then enter carefully into the milk mixture swollen gelatin and let it dissolve, then add the vanilla and mix well.
4. Cool the mixture to room temperature.
5. Then the whipped cream gently connect with the egg-milk mixture, pour the cream on formochkam or ice-cream bowls and refrigerate.
6. When a table pour the cooked syrup cream.
7. 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:

1. Purified nuts on a dry frying pan fry in the oven, mince or grind in a mortar.
2. Then mix with powdered sugar, cocoa, vanilla and cream.
3. All the components of the confectionery, whisk whisk until fluffy mass education.
4. gelatin soaked pour a thin stream into a nut mass, still its whipping.
5. 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.
6. Then the dishes with cream, place in a cool place for 2-3 hours, so it is well frozen.