Cream cream powdered sugar vanillin

Just a delicious cream for culinary masterpieces! Cream of cream and powdered sugar can be used to decorate cakes, pastries, as well as other various pastries and various desserts. The cream is very light, downright airy, exudes a subtle vanilla smell, holds its shape perfectly. Cream before cooking should be well cooled, so they will be better whipped, it is desirable to cool the whipping devices.

Swetlja4ok

Recipe author

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Composition / ingredients

servings:

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 9 % 3 g

Fats 55 % 18 g

Carbohydrates 36 % 12 g

307 kcal

GI: 25 / 0 / 75

Cooking method

Cooking time: 45 min

1. The whipping container and the whisk are placed in the freezer, left for 30 minutes.

2. After the specified time, we take out the whipping devices from the freezer, pour cream into the bowl and beat them with a mixer at the lowest speed.

3. When the mass becomes a little denser (after about 1-2 minutes of whipping), pour powdered sugar and vanilla into it, continue whipping without increasing the speed.

4. Whisk the mass until traces of the whisk begin to remain on it, this is a signal that whipping must be stopped, otherwise the cream can be "interrupted" and it will turn into butter.

Cook with a good mood! Have a delicious baking and let the cream turn out perfect!