Originally published on Cookpad Lebanon as كريمة الزبدة البيتية
Steps
- 1
In a deep bowl, beat the butter until it becomes very creamy.
- 2
Add the vanilla and gradually add the sifted sugar.
- 3
Continue beating until the cream thickens. Add the milk to reduce the cream's thickness when using. Store in the refrigerator in an airtight container. It keeps for a month without milk, and with milk, only three days.
- 4
Use for filling pastries or cakes.
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