Milk — 500 ml
Sugar — 200 g
Vanilla — 1 tsp
Flour — 50 g
Egg yolks — 4 PCs.
Egg yolks we RUB with sugar, vanilla and flour until smooth. We bring our milk to a boil. Pour the hot milk into the egg mixture, stir. The resulting mass is put on the fire and cook until thick. Ready!
2. Cream oil universal
Butter — 1 pack
Chicken eggs — 4 PCs.
Shortbread 1 Cup sugar
Sugar powder — 100 g
A pinch of vanilla — optional
Method of preparing a tasty oil cream:
To begin, we take the pan with the thick bottom. It should be dry. Divide into four balls. Mix them with sugar. Turn on the fire and begin to heat. Stir continuously, do not walk away from the stove. Get a thick mass. Remove from heat and put on the table. Interfere a lot, waiting for cool down. Beat butter in a bowl with sugar. Add the egg mixture to the butter. A little vanilla for taste. The cream is ready, keep it in the fridge, only spread on cooled cakes.
3. Prescription cream with condensed milk and eggs
Butter, softened — 200 g
Sweetened condensed milk — 100 g
Eggs (yolks) — 2 PCs.
Vanilla or liqueur
Softened butter whipped with condensed milk.
Continuing to whisk, gradually add the egg yolks.
For flavoring add vanilla or other spice, or 30-50 g of liquor.
4. Cream made of condensed milk and butter
Condensed milk — 1 Bank
Butter — 1 pack
Whisk the oil and milk until smooth. The oil should be at room temperature. The cooled cream.
5. Cream of semolina
Milk — 1/2 Cup
Semolina — 1 tbsp
Sugar — 1 tsp
Butter — 1/2 tsp.
Yolk — 1 PC.
Vanilla sugar — 1 tsp
Milk to boil with vanilla sugar. Mix the semolina with a little water, pour the mixture into the hot milk and bring to a boil over low heat. Carefully RUB the yolk with the sugar and butter until fluffy homogeneous mass. Add semolina in small portions, whisking constantly whisk her that the cream was lush and easy.
6. Cheese-cream “Mascarpone”
Try it! Very easy to prepare! Fast, inexpensive, which is important for our day!
Cottage cheese (in a pack of 18%) — 200 g
Cream ( 33%) — 200 ml
Cottage cheese to wipe through a sieve (preferably twice).
Pour the cold cream.
Beat a lot at low speed until creamy.
Cheese-cream “Mascarpone” ready to use!
Chicken eggs — 2 PCs.
1 Cup sugar
Vanilla — 1 tsp
Milk — 1.5 cups
Melted butter — 2 tsp
Flour — 2 tsp.
1. Mix in a saucepan the flour and eggs are the way to remove the lumps.
2. In another pan, boil the milk and sugar, don’t forget to stir.
3. Pour a thin stream of milk with sugar to flour mixture, stir intensively with a paddle.
4. The resulting cream put on medium heat, stirring constantly, cook until thick. Do not bring the cream to a boil!!!
5. Then remove the cream eclairs from the heat, add the vanilla sugar and butter. Mix well and then quickly cool by placing ice or cold water.
Custard can be used for cake or other pastries, cakes, cakes.
8. Butter cream “orientation meeting”
The cream is so easy and fast, and it turns out so delicious!
Butter — 250 g (room temperature)
Powdered sugar — 200 g
Milk — 100 ml (you can add 150 g, and 200, more tender cream is obtained and less fat!)
Vanilla — 1 packet
Milk to boil and cool to room temperature.
All components connect.
Beat with a mixer until then, until the mixture is smooth, pearlescent color. About 3-5 minutes. Sometimes only after 5 minutes the cream begins to be whipped, beat so much, until you get whipped, and better on the lowest speed. Neither harvesters nor a blender, as experience has shown, the cream is not whipped, so if there is no mixer, then drive manually with a whisk or what you want.
The cream turns a lush, tender, with a light scent of vanilla.
You can fluff cakes and Pirozhenko-rolls.