This stable fruit cream is perfect for hats cupcakes, filling éclairs, cakes shu, layer cakes, etc. In addition, it is less greasy.
How to make a fruit butter cream
First you need to cook fruit candy.
- Grind the blender boiled applesauce or other fruit and berries.
- Put in a saucepan with a thick bottom plate.
- Pour it into 100 g of sugar to make a dry caramel m.
- Sugar should melt, but not burn.
- When the bulk of the sugar has melted it can prevent it.
- Add the butter and to keep a minimum heating.
- Then carefully add the fruit puree stirring all the time.
- Warm caramel 1-2 minutes and then cool to room temperature.
I got 220
For the cream, I'll only use half of the caramel.
Butter cream
- From the refrigerator 250 g of cream cheese.
- Add thereto 100 mL of cold cream and 20 grams of powdered sugar.
- All mix and beat until fluffy smooth.
- First, at minimum speed on the mixer then large.
- Add here the same 100 grams of fruit caramel.
- At minimum speed mixer to mix with the caramel cream.
- Finally uniformly promeshayte cream spatula.
- This amount of cream I've got enough for exactly 12 cupcakes or a small cake.
I wish you bon appetit!
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