Almond Cream 杏仁奶油

Ideal stuffing and topping for tarts and scones!

Ingredients | 材料 :

  • Yield: 1/2 portion (160g) almond cream | 半份杏仁奶油

40g  Unsalted butter (room temperature)
40g  Icing sugar
40g  Egg, beaten (room temperature)
50g  Almond powder, extra fine
1/2  teaspoon Rum

Steps : 

  1. Weigh ingredients.
  2. Fold butter in a large mixing bowl until room temperature.
  3. Scrapper butter until creamy.
  4. Fold in icing sugar, combine and mix well until it turns to pale white.
  5. Add beaten egg in portions, hand whisk well and combined before next addition.
  6. Add in rum, mix well.
  7. Fold in almond powder, hand whisk well until no lumps and smooth.
  8. Transfer to a pipping bag, ready for use. Keep refrigerated for up to 1 week.

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