Buttercream on sugar cane

Description

Amazing treat! Yes, and the method of cooking such that I want to cook just out of curiosity. And in country conditions, sometimes you want sweet. Moreover, the range of use, Oh, how rich: from the banal buttering bread layer of fruit cakes... never hurts to put in the fridge a jar of such cream that is stored for a long time, eaten quickly, and the color... Color is a separate song... Thanks to cane sugar, I now know exactly what the color is called cream.

Ingredients

Chicken egg

4 piece
Butter

250 g
Sugar

1 cup
Powdered sugar

100 g
Vanilla

1 pack

Cooking

To get what you want, will have little trouble. Ingredients a little, but all significant. Especially the sugar. I chose the small cane from the "Mistral": it will give the cream a beautiful color and special taste.

In a dry heavy-bottomed pan crack eggs and add sugar.

Mix well and put the saucepan on a small fire. If a thick-walled pot, you do not, subsequent actions can be performed in a water bath, but I think that then it will be a little longer.

Next is the most dreary time, but easy to reproduce action: continuously and efficiently interfere. Here, as a joke almost: one awkward delay... and you can cook scrambled eggs... So in advance, turn on a TV, then to not be distracted. Gray and interfere, interfere... I imagine even a stool to the stove set. Our goal is to be the mass thickens. Do not worry, because initially, the density does not. The first time I thought. I would die before it thickens.

It turns out that's not so bad. After some time you will feel that the mass became thicker, the liquid resembles cream of wheat. Interfere becomes much more fun. Hold the spoon on the bottom - get fast disappearing band.

Continue to cook until until the band held a spoon on the bottom, will take a very lazily. The brewing process up to this point took me exactly 30 minutes.

Remove the saucepan from the heat, but the process do not stop stirring because the bottom of the pan is thick, cools down slowly, the process of cooking some time continues and also our mass from contact with the air can be easily covered with a crust that we really don't need.

Continue to stir our lot until it's warm Then cover it up and leave it to cool down. Finished mass is dense enough, held on the bottom of the spoon leaves a solid strip. As you can see, nothing is stuck and not burnt.

With a spoon running down very lazily. She is a beautiful honey color. On the wall of the pan frozen mass is similar in taste to the Fudge.

In a separate bowl, beat softened butter with powdered sugar. By the way, since cheap spread the cream gives a very good quality.

Add to the butter egg mixture and the packet of vanillin.

Carefully whisk hot. The amount of oil depends on the sweetness of your cream, so at this stage you can, if necessary, add more. The cream is a light, airy, and very thick.

Put our cream in a jar and subsequently use as directed. The presence in the inventory of such jars solves the problem with the desserts. Cream safely stored in the refrigerator for more than a week.

For example, they can make pairwise cookies. Or grease prepared or baked cakes for the cake.

Or make a dessert, put different types of cream and garnish with berries.

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