BUTTER CREAM PREPARATION

Details: Soft, creamy, irresistible! The butter cream is used
as a glue and insulator between the cake and the fondant, to prevent it from
melts on direct contact with the sponge cake.
Dosage and instructions for use: 500g of product, 180g of water. Preparation:
mix the butter cream mixture and the water in a mixer at low speed.
mix everything together for at least 5 minutes at maximum speed, until you get a
smooth and airy cream. Leave it to rest for 10 minutes in the refrigerator
before using it.
Ingredients: butter powder, whole milk powder, dextrose, syrup
glucose, add: modified potato starch, flavourings. Nutrition info/100g: val.
energy 714 Kcal, fat 68, of which saturated 25, carbohydrates 10; of which sugars
3; protein 15, salt 0g