A tasty and colorful butter cream for mastic must necessarily contain cookies so that the mastic itself lies flat on the cake, does not slip or roll. Choose shortbread rather than biscuit cookies - they absorb moisture and fat from the cream more slowly.
Main Ingredient: Dairy / Butter
Dish: Desserts / Cream
- Butter - 150 grams (fat content not less than 72%)
- Condensed milk - 5-6 Art. spoons (boiled)
- Shortbread cookies - 6-8 pieces (Maria or Napoleon)
How to prepare "Butter cream for mastic"
Prepare the indicated ingredients. Use shortbread cookies, not biscuits, so that they retain their shape longer and do not soak in the cream.
Place quality butter in a food processor or mixer bowl. Add boiled condensed milk there.
Break the shortbread cookies into pieces and place in the bowl of a chopper or blender.
Punch the cookies into the crumbs for about 2-4 minutes, trying to make them smooth, without large pieces.
Place the cookie crumbs into the bowl of a food processor or mixer. Stir the cream gently with a silicone spatula or spoon, fork, but not with a whisk.
Put the butter cream in a bowl or gravy boat, chill in the refrigerator for about 1 hour - it will thicken. After that, you can work with him.