Ingredients

Title Value
1. Butter 200 Column
2. Sugar 180 Column
3. Chicken egg 1 PC.
4. Milk 130 Ml
5. Vanilla taste

Cooking

1 . Stage

Beat the egg with a mixer until smooth. Pour in milk and whisk again, then add sugar and vanilla. Beat until smooth.

2 . Stage

Put on a slow fire and cook constantly stirring after boiling for 2-3 minutes. The cream should be a little thicker.

3 . Stage

Cover the cooked cream with cling film so that it comes into contact with the surface and completely cool.

4 . Stage

Beat soft butter with a mixer until lush. Add cream to the oil in small portions and beat well after each addition.

5 . Stage

The cream is homogeneous, gentle and airy. Before use, you can refrigerate for 20 minutes.