All recipes Vegetarian

Butter cream with fondant and vanilla cream

Buttercream with white fondant and cooked vanilla cream

Yield

1250

Scheduling

Preparation: approx. 20–25 minutes

Nutritional values (100 g or 100 ml)

energy: 1'938 kJ/463 kcal;

fat: 33 g, of which saturated 20 g;

carbohydrates: 41 g, of which sugars 37 g;

protein: 0.7 g; salt 0.02 g

Ingredients

Yield Recipe

500 g

butter, softened

500 g

fondant, white

250 g

vanilla cream, cooked, stirred until smooth

Beat the softened butter until light and fluffy. Work the fondant until pliable, then gradually beat it into the butter.

Add the smooth vanilla cream in portions and whip until the buttercream is smooth and homogeneous.

Use immediately or refrigerate until needed.

Store at 2–5°C or freeze at -18°C.