White butter cream
2 servings
60 minutes
White buttercream is a classic element of European pastry tradition that combines a delicate texture with a delightful vanilla aroma. Its origin is linked to the development of buttercreams in French and Italian cuisine, where it is used to decorate cakes, pastries, and other desserts. The cream has a soft and airy consistency due to the careful whipping of butter and milk base. A light sweetness complemented by subtle notes of vanillin makes it a versatile choice for both layered cakes and delicate cupcakes. This cream not only decorates baked goods but also adds a special sophistication to them, turning each dessert into a true work of art.
1
Thoroughly mix half of the milk with flour to avoid lumps.
- Milk: 250 ml
- Wheat flour: 2 tablespoons
2
Put the remaining milk on the heat, and when it boils, pour in the milk with flour, stir, and simmer on low heat until thickened.
- Milk: 250 ml
3
In a separate bowl, mix softened butter with sugar and vanillin. Combine with cooled milk and whip until fluffy.
- Butter: 100 g
- Sugar: 100 g
- Vanillin: 1 teaspoon