Fresh cream

250g (Nestle Gold Diamond)

powdered sugar

100g

You can break the sugar with a blender. )

Whole milk

0. 1 liter

Vanilla essence

Mix whipped cream with milk and beat with a blender until it is difficult to foam (the feeling of protein foaming), preferably in a cool environment.

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

Can be used as a backup.

Second,

270 grams of butter

Three eggs.

120g sugar

Stir the eggs and sugar thoroughly with a blender (you can heat the sugar slightly below to help it dissolve. Don't be too hot, it will go bad when cooked)

Continue stirring until completely uniform, and then cool.

Soften butter at room temperature. Soften the butter into a paste by hand (it is recommended to wear disposable gloves), and then add the cooled egg mixture. Then continue to stir until it is thick cream.