Charlotte Butter Cream

8 servings

120 minutes

A versatile butter cream, especially effective when combined with something crispy, will be good in meringue cakes like "Pavlova" or "Kiev", next to praline and chocolate chips. The history of the name "Charlotte" is completely unknown : either the British queen had a hand in it, or a cook in love with a peasant woman, but it clearly couldn't have happened without some Charlotte.

Energy value per serving

• Calories: 303.3
• Proteins: 1.6g
• Fats: 22g
• Carbohydrates: 24.6g

Ingredients

• Butter: 200 g
• Sugar: 180 g
• Chicken egg: 1 pc
• Vanilla sugar: 10 g
• Milk: 120 ml

Cooking steps

1. Take the butter out of the fridge 1 hour before cooking, cut it into pieces, and place it in a mixing bowl.

   Required ingredients:

   • Butter: 200 g

2. Thoroughly mix milk with egg, strain into a saucepan, then add sugar.

   Required ingredients:

   • Milk: 120 ml
   • Chicken egg: 1 piece
   • Sugar: 180 g

3. On low heat, constantly stirring, wait for the sugar to dissolve, then bring the syrup to a boil while stirring. Boil for 1-2 minutes.

   Required ingredients:

   • Sugar: 180 g

4. Cool the syrup to room temperature.

5. Beat the butter with a mixer on high speed until it turns white.

   Required ingredients:

   • Butter: 200 g

6. Gradually add the syrup to the butter, mixing the cream thoroughly each time.

   Required ingredients:

   • Sugar: 180 g
   • Milk: 120 ml
   • Chicken egg: 1 piece
   • Vanilla sugar: 10 g

7. Whip the cream to a smooth and shiny state, when it easily slides off the whisk.