各种味道的奶油

ph打发巧克力奶油 https://www.xiachufang.com/recipe/100101004/?group=share_title_a

咖啡焦糖奶油 https://www.xiachufang.com/recipe/104216146/?group=share_title_a咖啡焦糖酱和cream 1.5:1混合，冷藏三小时以上，打发即可使用。

Cookies & cream filling：cream cheese 120g, whipping cream 240g, sugar powder 50g, Oreo without filling 40g White chocolate cream cheese frosting: 70g white chocolate, 60g whipping cream, 90g cream cheese Original recipe link: https://youtu.be/dI-ptRaHQtA

Chocolate mousse filling: 1/4 tsp gelatin, 125g whipping cream, 60g whole milk, 75g dark chocolate Chocolate ganache: custard 275g, dark chocolate 165g, cocoa powder 1 tbsp Original recipe: https://www.vice.com/en/article/xgdy9w/gluten-free-buche-de-noel-recipe https://youtu.be/_EUGyS3DFkc

Earl grey cream: whipping cream 450g, brown sugar 50g, Earl grey tea bag 2 packs, lemon extract 1/8 tsp, lotus biscuit 30g Black tea butterscotch syrup: dark brown sugar 90g, salted butter 25g, whipping cream 70g, gelatin 5g, black tea 1 tsp

黑芝麻奶油：冰激凌卡仕达酱260克，芝麻粉/酱30克，淡奶油65克

Cereal cream：corn flake cereal 70g，淡奶油 500g，brown sugar 50g。flake在300f烤15分钟，加入淡奶油中浸泡过夜。第二天直接打发。

抹茶白巧奶油：淡奶油150g，白巧30g，抹茶粉3g

豆乳卡仕达酱：冰激凌卡仕达酱100克，豆浆粉30克，制成豆乳卡仕达。卡仕达和50克cream cheese混合，冷却后和150克奶油混合制成pastry cream爆浆。 豆乳奶油：200克淡奶油加30克豆浆粉和25克light brown sugar

fluff marshmallow buttercream: 1 cup (227g) butter, 200g (1 small jar) fluff marshmallow, 1 tsp vanilla extract. Cream the butter until fluffy. Mix in fluff and extract, beat until mixed evenly.

很好吃又稳定的打发淡奶油：500克淡奶，100-150克马斯卡彭，总奶量5%金奥利奥去奶油饼干，总奶量10%糖

焦糖坚果奶油：淡奶油100: praline粉 10: dalgona粉 10