Classic Glasse Cream

So, cooking this delicious and, one might say, versatile cream is very simple! But there is an important point - all products for it should be at room temperature. And this means that butter and chicken eggs need to be taken out of the refrigerator in advance so that they have time to warm up. Preferably in an hour or two.

Next, we proceed directly to the preparation of butter cream ...

In a ceramic or metal container of a suitable size, we break chicken eggs, after which we pour granulated sugar into the same place. Mix everything well and send it to a water bath. We heat the egg-sugar mixture, without ceasing to stir, to 60 degrees. All sugar crystals will dissolve during this time. After removing the container from the water bath.

Without hesitation, beat the mixture until thick and dense. It is best to beat the mixture with a mixer. We stop whipping only when the mass becomes room temperature.

Next, we put the softened butter in a separate container and beat it. The mass should become white, smooth and shiny. Pour rum (or cognac) and whisk everything again. If you are against the use of alcohol or it is assumed that children will eat sweets, alcohol can be replaced with vanilla extract.

Now we spread the egg mixture whipped earlier into this mass in portions. Continue whipping until both masses are combined. Beat until smooth and smooth.

That's it! The cream is ready! It can be used for the interlayer between the cakes, and to cover the cake, and for decoration. This cream is suitable not only for cake, but also for cupcakes, rolls, filling custard cakes and other goodies.

Successful culinary experiments!