How to make
Put the milk to boil with 5 tbsp crystal sugar.
In a separate bowl, dissolve the dessert pudding starch with just a tiny bit of water and pour the resulting mixture into the boiling milk while stirring nonstop. Boil until thickened, remove the cream from the stove.
Stir and add the butter for the pudding. Transfer the pudding to another container and put it to cool in the fridge. Beat the softened butter, 1/2 cup (120 g), carefully with the powdered sugar.
Pour the liquid confectionery cream (cooled ahead of time) in another container. Beat with a mixer until homogeneous to get a thick and full mixture.
To the butter beaten with powdered sugar, add a few spoons of beaten cream. Stir with the mixer. Then combine all of the cream and butter, mix until homogeneous.
Check to see if the pudding is well cooled and if it is, add it in several lots to the butter-cream mix.
The cream is a really good one, with a light buttery taste.
