Basic cream - from then on, let the cake become no longer monotonous(ji chu nai you shuang cong ci rang dan gao bian de bu zai dan diao )

Basic cream - from then on, let the cake become no longer monotonous

Introduction:

Cream plays an important role in decorating cakes. It is the most basic material used to decorate the cake, and we will introduce it! Cream cream also has many different names, because it is mainly made of butter, so it is also known as "butter cream" (cream is Hongkong's transliteration for fresh cream cream), it can also be called "yellow cream filling", "butter cream", "frosting cream cream" and so on.

Production steps:

Step 1: cut the butter into pieces softened at room temperature, add powdered sugar, and beat it with an electric egg beater for about 5 minutes to make it very fluffy

Step 2: add honey, condensed milk, vanilla essence, rum and lemon juice in turn, and continue to beat evenly with egg beater

Step 3: after all the ingredients are stirred well, add milk and continue to stir well

Step 4: finally, beat the cream to a delicate and smooth state and you can use it

Materials required:

Butter: 100g

Sugar powder: 50g

Condensed milk: 20g

Rum: 10g

Lemon juice: 10g

Milk: 30g

Honey: 15g

Note: Note: 1, cream is generally used to do turn sugar cake will be used to smooth the surface. 2. If you want to make beautiful flowers, you can add a few drops of pigment and mix well. Baking is a wonderful thing. Cream has many uses. Basically, people who often make cakes must use it.

Production difficulty: simple

Process: others

Production time: one hour

Taste: sweet

Chinese PinYin : Ji Chu Nai You Shuang Cong Ci Rang Dan Gao Bian De Bu Zai Dan Diao