English Buttercream - A Step By Step Recipe With A Photo

I offer you a recipe for English cream. Creamy and delicious. Great for cakes, pastries and even fruit!

Cooking description:

It is quite difficult to properly prepare an English cream, but the result speaks for itself! Desserts with him are delicious! Therefore, I propose to prepare the cream step by step, without rushing, and you will succeed!

Purpose: On the festive table

Main ingredient: Dairy products / Milk / Cream

Dish: Desserts / Cream

Cuisine geography: English / European

Ingredients:

• Whole Milk - 300 Milliliters
• Cream - 300 Milliliters (from 30% fat)
• Egg Yolks - 8 Pieces
• Fine-crystalline sugar - 80 Grams
• Vanilla pod - 1 Piece (or 1 bag of vanilla sugar)

Servings: 1

How to make English Butter Cream

1 Let's get started! Using a mixer, beat the yolks with sugar in a high saucepan until a thick white foam. 2 Pour milk and cream into a heavy-bottomed saucepan. Cut the vanilla pod, spoon the seeds into a saucepan with milk and put on low heat. Bring the mass to a boil, but do not boil it! 3 Using a whisk, gently introduce the milk mass into the yolks. We put the saucepan with the resulting mass in a water bath, while we do not stop whipping the mass with a whisk. In no case do not allow the mass to boil, otherwise the yolks will curl. 4 The readiness of the cream is determined in this way: a thin layer of cream remains on the scapula, and if you run your finger over it, a trace should remain. After that, I advise you to wipe the cream through a sieve into a clean dish. As a result, you will get 750 milliliters of ready-made English cream. 5 Tip!If suddenly the English cream turns out to be too liquid, you can try to add a starch mixture to it - combine 1 teaspoon of starch with 1 tablespoon of water and stir until a paste is obtained. But after that, the cream should be boiled a little more until it thickens.