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Recipe Cinnamon-flavoured butter cream

MypinchofItaly

MypinchofItaly

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Crema al burro.jpg


Preparation time 15 mins
  • 150 g butter at room temperature
  • 40 g icing sugar
  • 2 egg yolks
  • Powdered cinnamon, a teaspoon



Method

In the blender, work the softened butter with the icing sugar up to a frothy mixture is obtained. Separately whip the egg yolks, add them to the butter mixture with a teaspoon of cinnamon powder and operate the blender at medium speed until you get a smooth and homogeneous cream.

You can use this cream to fill brioches or to spread on a slice of bread, use it on cupcakes or, as I prefer, to fill the slices of leftover Pandoro.
 
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