The first type

Fresh cream

250 ??grams (Nestle Gold Diamond is good)

Powdered sugar

100 grams

(You can use a mixer to break the sugar)

Whole milk

0.1 liter

Vanilla essence

Mix the fresh cream and milk, and use a mixer to beat into hard peaks (the feeling of egg white foam). It is best to complete it in a cool environment.

Slowly, the cream mixture will turn into butter. Finally add the sugar and essence and add a little salt.

It is ready for use.

Second type

270 grams of butter

3 eggs

120 grams of sugar

Use a mixer Stir the eggs and sugar thoroughly (you can heat it slightly over fire to help dissolve the sugar. Don't make it too hot, otherwise it will be bad when cooked)

Stir continuously until it is completely uniform, and set it aside to cool.

Let the butter soften at room temperature. Use your hands (disposable gloves are recommended) to soften the butter into a puree, then add the cooled egg liquid. Then continue whisking until thick and creamy.