This is how I make eggless cream in just a few minutes. It's not only delicious, but I can decorate and fill it however I like!
The milk cream prepared this way has revolutionized my way of making desserts, it is eggless, for filling and decorating it is perfect!
When you need a versatile, light, and delicious cream, this eggless milk cream is the perfect answer! It's incredibly easy to make, and in just a few minutes you'll have a perfect base for filling cakes, decorating desserts, or simply enjoying it by the spoonful. It's soft, velvety, and incredibly creamy, perfect for any type of dessert. Plus, it's so firm it can be used as a topping for muffins and similar desserts. The lack of eggs makes it lighter, and its delicate flavor pairs well with a wide variety of other recipes, making it ideal for those seeking a lighter dessert that's still packed with flavor.
The magic of this cream lies in its simplicity: just a few ingredients, a little attention to the steps, and you'll get a consistency so silky you'll want to use it everywhere. A touch of vanilla and a pinch of salt enhance the flavor of milk and sugar, creating a cream perfect for filling any dessert, from cakes to pies, or simply enjoying it on its own.
Milk cream or fior di latte cream: the compact mousse perfect as a filling and for decorating desserts!
Make this cream once and you'll see it become a must-have in your kitchen. The great thing is, you can easily customize it: add a little cocoa for a chocolate version, or a few drops of liqueur for a more sophisticated touch. In short, a little trick that will make you look great at any occasion. So without thinking, prepare the ingredients and put on your apron; this milk cream is ready in a flash. Let's get started!
Preparation time: 10 minutes Cooking time: 8-10 minutes.
Ingredients for eggless cream
- 320 g sugar
- 120 g corn starch
- 1 l boiling milk
- 1 teaspoon vanilla extract
- 3 g salt
How to prepare the cream
Start by placing the sugar and cornstarch in a nonstick saucepan, whisking well to combine the ingredients. In another saucepan, heat the milk; it shouldn't boil, but just below boiling. Keep an eye on it to prevent it from boiling over.
Now, gradually pour the hot milk into the saucepan with the sugar and cornstarch, stirring constantly with the whisk. The key is to add the milk gradually, stirring vigorously to avoid lumps.
Now place the saucepan over low heat, whisking constantly until the mixture begins to thicken. This will take about 5-7 minutes, and you'll notice the cream gradually becoming thicker and smoother. Once the cream has reached the desired consistency, remove it from the heat. Add a pinch of salt and a teaspoon of vanilla extract, stirring well to evenly distribute the flavors. Transfer the cream to a bowl and cover with plastic wrap, ensuring it touches the surface to prevent a skin from forming. Let it cool completely before using it to fill or decorate your favorite desserts. Enjoy!
