Cream on cream and butter for cake
Composition / ingredients
8
servings:
Cooking method
Heat the cream in a saucepan over the fire. Add sugar and stir until completely dissolved. Cream with sugar to cool in the refrigerator.
Beat butter at room temperature with a mixer, pour in the cream, continuing to beat. You should get an airy, porous mass. If desired, vanilla can be added to the cream on the tip of a knife and / or cognac (3 tsp.).
Calorie content of the products possible in the dish
- Buttermilk - 36 kcal/100g
- Cream of 20% fat content - 300 kcal/100g
- Cream of 10% fat content - 120 kcal/100g
- Cream - 300 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Vanillin - 288 kcal/100g
