Saturday, June 11, 2011

BUTTER CREAM, COCOA AND WHITE

Work 1/3 cup washed or fresh sweet butter until very light and creamy, add 1 cup sifted confectioners' sugar and 1/2 teaspoon vanilla very gradually, and beat until very light. Reserve 2 tablespoons mixture for decoration.

Divide remainder in two portions. To one portion add 1 tablespoon dry cocoa. Whip 4 tablespoons cream and add two-thirds of it to the white butter cream and fold remainder into that which contains the cocoa. Use as filling for cakes.

No comments:

Post a Comment