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.