Butter cream is known to everyone – it has always been used to decorate confectionery. It keeps its shape well and is easy to prepare, but heavy enough for the stomach.
The easiest and fastest recipe is to beat softened butter with condensed milk. However, the classic cream recipe is somewhat more complicated.
Cook syrup with 1 egg and 125 grams of sugar. Add, stirring vigorously, 80 ml of hot milk and simmer the mixture for 5 minutes. The syrup will turn out to be yellow and viscous – cool it to room temperature. Whip up 150 grams of butter and gradually add the syrup to it. At the end, add a tablespoon of brandy and vanilla sugar – 1 sachet.
Another option for a cream: mix butter and sugar in equal proportions, only grind most of the sugar into powder and sift, and cook syrup from a smaller part of it. Beat the cream for at least 20 minutes.