Charlotte cream for cake thick

Step-by-step cooking

1. Step 1:

   

   To make the cream, combine the eggs with sugar and mix them with a whisk.

2. Step 2:

   

   Measure the required amount of milk. Add the milk to the pan of egg mixture. Stir with a whisk.

3. Step 3:

   

   Put the pan with the cream on the fire and bring to a boil with constant stirring. After boiling, cook the cream for 1-2 minutes on low heat. As a result, you will get a homogeneous and delicate custard. It is similar in consistency to liquid condensed milk. Remove the pan from the heat and cover the cream with cling film in contact. Cool the cream completely. To cook the cream, it is best to use a pan with a non-stick coating or with a thick bottom.

5. Step 4:

   

   Next, take the required amount of soft butter. Its softness must be taken care of in advance. Remove the butter from the refrigerator a few hours before the cream starts cooking. To make the butter soft faster, cut it into pieces.

6. Step 5:

   

   Start beating the soft butter with a mixer and gradually add the custard base to it. Whisk everything together until a cream of a homogeneous consistency is obtained.

7. Step 6:

   

   Charlotte's very gentle and airy cream is ready to use. It holds its shape perfectly and it can be used to decorate cakes and pastries. Use it for its intended purpose. Use a refrigerator for storage. You can store this cream for 2-3 days. To use, remove the cream from the refrigerator and allow time for it to heat up. Cook for your health!