John Myers
Ingredients for 1 servings:
- 500 g powdered sugar
- 250 g butter
- 3 tbsp milk, warm
Instructions
Working time approx. 20 minutes; Total time approx. 20 minutes
ideal as a base layer for fondant
Sift the powdered sugar. Let the butter soften and then beat in a mixer until smooth. It’s important that there are no lumps left. Gradually add the powdered sugar to the butter, beating continuously until smooth. I add about 3 tablespoons of powdered sugar at a time. About halfway through, you can add the first spoonful of milk. Add the remaining milk at the end. The cream will be quite firm and will dry quickly in the air, so it should be used immediately and quickly. It spreads really smoothly and is perfectly sufficient for a cake 8 cm high and 28 cm in diameter. You don’t need many ingredients for this cream, it’s easy to make, and it tastes really good! But the best thing is – it sets very quickly in the fridge, and you can cover the cake more quickly. This really saves a lot of waiting time.
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