- 500 grams of soft butter
- 5 eggs
- 1 cup sugar 250 g
- vanilla sugar
- Add eggs into a heat proof bowl, add the sugar and vanilla sugar and whisk over a pot of boiling water until thick and pale (may take up to 10 minutes). Take off the heat, transfer into a bowl of a stand mixer and continue whisking for couple of minutes to cool the mass down.
- Mix the butter with a mixer until light and fluffy.
- Add the butter spoon by spoon to the eggs mixture constantly mixing.
- Add the alcohol or any favouring, mix until you get a smooth cream. Remember to sift the coco powder if you are using it!
This is a base cream “Russell” recipe to which you can add any flavour: cocoa powder, instant coffee, lemon juice, rum, etc. (2 tbs per recipe).
The amount of cream from this recipe will be sufficient to layer a medium cake or decorate 24 cupcakes.
If the cream separates you need to heat it up slightly and whisk until smooth again.
You can store it in the fridge for up to 3 days or freeze for up to 2 months. When ready to use de freeze over night then bring to room temperature and whisk until smooth.