27th Palace’s Cooking Diary——Basic Cream Frosting: “Egg Yolk Cream Frosting”
Overview
The egg yolk cream frosting can be paired with any sweets. It tastes so fresh no matter how you eat it~ sour and sweet~~
Tags
Ingredients
Steps
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Prepare ingredients.
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Pour in the egg yolks, caster sugar, light cream, and milk and mix (at this time, the butter has been melted in the bowl in advance anyway).
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Mix well with a whisk.
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Place the stirred egg yolk paste on the hot water on the stove, heat over low heat and stir continuously. When the temperature rises (the egg yolk paste is about 80°) and the egg yolk paste begins to thicken, immediately remove from the heat and place the basin in cold water. Do not stop stirring, and stir until the egg yolk paste cools down to the point where it is no longer hot to the touch. (Be careful not to put the egg yolk paste directly on the fire. Be sure to stir it over water. Then, do not cook the egg yolk paste until it boils, otherwise it will be difficult to melt with the butter and water and oil will separate.)
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After the butter is softened, beat it with a whisk until smooth. Pour the cooked egg yolk paste into the egg yolk paste. Use an electric whisk to continue stirring for about 5 minutes until the mixture is thick and fluffy.
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Add honey, condensed milk, vanilla extract, rum, and lemon juice all at once, and continue to mix with a whisk.
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Stir until the cream is smooth and creamy and it's done!
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Okay~ Seal the prepared egg yolk cream and store it in the refrigerator. Keep it refrigerated. When you want to eat it, you can take it out with a spoon or take it out in advance and soften it at room temperature, then use a whisk to stir and fluff it up.
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Pair it with biscuits, bread, cakes, your favorite pastries, and a cup of fragrant rose tea. In the afternoon when you are not working, just sit quietly like this, read a book, eat snacks made by yourself, drink tea, and spend it relaxedly~~
