Cherry cream
Description
The dish is prepared without unnecessary complications. Any berries can be used as an addition to the creamy filling. Cherry cream can be made not only in summer but at any time of the year (if you have frozen berries). First, beat the butter with sugar, then add mashed (chopped or blended) berries to the cream. Continue beating until the cream becomes smooth and uniform. The ready dessert can be served immediately.
Instructions
- 1
Step 1
1. Select the cherries, wash them thoroughly, and remove the pits and stems. Meanwhile, take out the butter so it can soften slightly at room temperature (this will make it easier to whip).
- 2
Step 2
2. Before beating, I usually cut the butter into pieces and let it sit for a while.
- 3
Step 3
3. Now beat the cream, gradually adding sugar (can be replaced with powdered sugar). Beat at full speed until the cream becomes fluffy.
- 4
Step 4
4. Chop the cherries and add them to the cream. I usually mash the cherries or blend them in a blender—this gives the cream a smooth, uniform texture.
- 5
Step 5
5. Beat for another about 5 minutes, then refrigerate the cherry cream until completely set. This usually takes about one hour.