This is the most versatile, super easy and most delicious cream of all time. Not only is it super simple to make, but it also fits diverse types of recipes and can be used either as frosting for a genoise, as filling for cream-filled doughnuts or even as cream for fruit rolls! It even gets better: it’s never too sweet or buttery as you can adjust these as per your requirement, without affecting the overall texture! Lets get making it!
Ingredients:
- 1 cup liquid milk (250ml)
- 3/4 cups granulated white sugar
- 5 tbsp all-purpose flour
- 1 tsp vanilla essence
- 50-150g butter
Preparation:
- In a saucepan over medium heat, mix the milk, sugar and flour and whisk until no lumps are left. Keep stirring until the mixture thickens into a pretty thick paste.
- Transfer to a bowl and cover to contact with cling film. Let cool to room temperature. (You can pop it in the fridge/freezer if you’re in a haste)
- Once completed cooled, add the vanilla essence and mix with an electric mixer to loosen the paste again.
- Add the room temperature butter, 1 tbsp at a time. I usually use about 70g of butter, but you can add more up to 150g, depending on how you like it.
- Now’s the fancy part: keep chilled and use this cream whenever you want it, in whichever way you’d like; you can add 1-2 tbsp cocoa powder to make a chocolate cream or substitute the vanilla essence with almond essence, and add green food colouring to make almond flavoured cream. You can turn it into whatever you want it to be.
