METHOD OF PRODUCING BUTTER CREAM Russian patent published in 1999 - IPC

FIELD: food industry, in particular, method of preparing decorative half-finished products for confectionery. SUBSTANCE: method involves butter whipping at low rotation frequency of beater mixer; adding of sugar powder, concentrated milk at high number of revolutions; whipping for 7-10 min; introduction of vanilin powder, brandy or desert wine at the end of whipping. Vegetable-milk powdery half-finished product is additionally introduced in the amount of 10-15% to mass of cream dry substance in softened butter before whipping, and mixed for 3-4 min till homogeneous mass, and then settled for 10-15 min for swelling the powder pectin substances. Used butter has 20-25-% moisture. EFFECT: reduced sugar capacity and energy value; increased half-finished product quality by enriching it with biologically valuable components and reduction of its cost price due to using cheap grades of butter. 5 tbl, 1 ex