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Cream with milk and butter for a sponge cake

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Kitchen World
Calorie content 175.3 kcal
Portions 4 port.
Cooking time 25 minutes
Proteins * 2.8 gr.
Fats * 5.4 gr.
Carbohydrates* 34.9 gr.
* per 100 gr. product
Cream with milk and butter for a sponge cake
Content

For a sponge cake, a cream made from milk and butter is ideal. An important condition for its preparation is long-term whipping with a mixer until a snow-white mass. In consistency and taste, such a cream is similar to a Soviet cream, but it is more delicate and has no pronounced buttery taste in it, because we cook with the help of modern kitchen gadgets.

Ingredients

Cooking process

step 1 out of 5
First, prepare the ingredients you need to make the cream. Soften butter at home temperature.
step 2 out of 5
Then put the butter in the mixer bowl. Add powdered sugar to the butter. Set the mixer to the highest speed and beat the butter and powder for at least 10 minutes. If you have a hand mixer, beat for at least 15 minutes. Important - beat the butter until white.
step 3 out of 5
This cream should keep its shape well and be of a uniform consistency.
step 4 out of 5
Then, without turning off the mixer, pour milk into the cream in portions or in a thin stream. You can add milk in a teaspoon and beat for 30 seconds. At this stage, you can add vanilla, tea, lavender or herbs to the cream, as you like, or you can leave the cream just with a creamy taste.
step 5 out of 5
You can coat your biscuit cake with the prepared cream and decorate it beautifully.

Delicious and successful baking!

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