I love to make homemade sweet desserts and cream for this recipe I have great rescue.
Such cream perfectly keep their shape without preservatives or thickeners. Have a fat content of 35%, and well-suited for filling tubes, pastries, cakes and eclairs.
The cooking process is fairly simple.
For cream for this recipe only need milk and butter.
- Oil 200 c. (82,5%)
- milk, 200-250 g. (6%)
- sugar 70g. (Cream)
Butter is necessary to take high-quality, no herbal ingredients, otherwise the cream just does not vzobyutsya.
The milk must be whole selective with a high fat content.
We proceed to the preparation Cream (35% fat).
Rinse the pan with water, pour it in milk, put the butter. Heated, stirring constantly. Bring to a temperature of about 75 degrees (boiled mixture impossible).
Remove from the heat and pour into the prepared container whipping.
Beat mixture with a mixer or blender for 10-15 minutes until uniform.
Close and remove container lid in the refrigerator overnight (not less than 10-12 hours).
The mixture should thicken on the surface of a thin plenochka cream appears (this is normal). All you need to mix and beat with a mixer until thick cream.
Cream ready!
They can already fill the favorite main dishes and sauces and serve.
Cream can also be prepared cream filling sweet desserts.
After about 2 minutes, whipping cream start to thicken and then introduce them into sugar.
Continue to whisk the cream until fluffy foam. The main thing is not to interrupt the cream into butter.
The cream is ready!
They can already fill the delicate pastries and eclairs for tea.
Bon Appetit!
Cost me such cream is quite inexpensive, but rather almost 2 times cheaper than buying in the store or order online and pay for shipping.
450 c. cream 35% -130 p.
butter 82.5% -200 gr.-115 p.
milk 6% -250 gr.-15 p.
For example, cream 35% -500 m in the store are 210-260 p.
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