- Place the butter into a bowl, and beat it with a spatula until creamy and smooth. It can also be kept at room temperature and cut into 2 cm cubes.
- Pour water in a small saucepan, add sugar and then moisten it.
- Bring to a simmer. A water-soaked flat pastry brush should be passed through all over the inner sides of the saucepan to prevent mixture from sticking or sugar crystallization.
- Cook that syrup until temperature reaches 112 ºC.
- When the syrup is ready, let chill until it reaches room temperature. To make the process quicker a beater can be used.
- Then, fold margarine and butter into a mixing beater until get a creamy and homogeneous texture.
- Set aside in the fridge, kept it in an airtight container.
- To use it again, it must be removed from the fridge to warm it up to get a more fluid cream.
Nutritional information (1 portion)
Fiber 0.0 g
Saturates 6.03 g
Monounsaturated fatty acids 4.27 g
Polyunsaturated fatty acids 4.86 g
Cholesterol 31.63 mg
Calcium 1.8 mg
Iron 0.04 mg
Zinc 0.02 mg
Vitamin A 62.1 ug
Vitamin C 0.0 g
Folic acid 0.0 ug
Salt (Sodium) 100.38 mg
Sugars 9.5 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
- Aromatic herbs
- Big game hunt
- Bread and pastries
- Canned goods and pickles
- Condiments, spices and additives
- Cooked, salted, preserved and cold meats
- Dried fruits and nuts
- Dry pulses
- Edible oils and vinegars
- Eggs and derivatives
- Feathered game hunt
- Fish cuts
- Kitchen and bakery tecniques
- Kitchen and bakery utensils
- Meat cuts
- Milk, cream and derivatives
- Pasta, rice, flour and derivatives
- Service techniques
- Service utensils
- Vegetables cuts
- Vegetables, fruits, tubers and seaweed