Materials?
250 grams of cream cheese
Presidential butter 120g
Cream120ml
35-50g frosting
Lemon juice 15 drops
How to make cheese butter cream?
After the butter softens at room temperature, add all the ingredients and stir the cheese butter together. Step 1.
Keep stirring the cheese and butter. Second step
Put it in the refrigerator for a while, then take it out for a dozen, and the particles will be slightly smaller. Step 3: keep warm in warm water for a while, then take it out and continue beating cheese butter cream. Step 4: Smooth the cheese cream. Step five
For decorating, you can reduce the amount according to your own needs, which is quite a lot. Extra decorating practice is a wrong result.
The reason is that the original matcha cream topping was brought to the company and later changed! Sang thought to use matcha cream to make himself look better! The original plan was to use the cream formula in the kitchen, but the milk was poured too fast and separated from butter, water and oil! I couldn't bear to give up, so I dug out a little cream cheese cream and a little fermented butter in the refrigerator, threw them all in and continued to send them away with sugar. Finally, the taste was slightly adjusted with Ruozhu matcha powder. I didn't expect it to taste good and not greasy. I remember leaving paw prints, and I will update the formula if there is improvement ~
1. The formula can be used to make 10 standard cupcakes with a size of over 7cm and under 5cm.
2. No milk in summer, 9 cupcakes for decoration.
3. Half of the salt-free butter is replaced by fermented butter, which tastes better.
4. Just don't add matcha powder to make it original.
You can add more cream cheese in summer to make the whole decoration difficult.