If you have a holiday, then it's time to cook delicious cake... But what if everyone is tired of the family dessert? We suggest making cream from cake semolina. He will help transform regular biscuit into a work of culinary art. None of the guests will guess that the filling is made on the basis of semolina porridge.

The basic cooking method is perfect for all types of biscuits: dry and wet.

Use oil for cooking High Quality and only natural. The product must be removed from the refrigerator in advance.

Ingredients:

• sugar - 140 g;
• milk - 520 ml;
• butter- 200 g;
• vanillin - a bag;
• semolina - 100 g.

Preparation:

1. Pour into a container milk product... Boil. Add sugar (half of the norm). Mix. Wait for dissolution. Pour cereals. Add gradually with one hand and stir vigorously with the other. Cook for three minutes. Cool down.
2. Pour the remaining granulated sugar into the butter. Beat. Crystals should all dissolve.
3. Continuing whisking, add in small portions ready-made porridge... The main thing is that the products have the same temperature. Then the ingredients, having turned into a cream, will not exfoliate.
4. Saturate only cooled biscuit. Use the cream immediately.

With lemon

Lemon semolina cream is an amazing impregnation that will turn an ordinary cake into amazing dessert, capable of conquering everyone without exception.

Ingredients:

• lemon - 1 pc.;
• semolina - 90 g;
• milk - 480 ml;
• oil - 170 g;
• sugar - 110 g

Preparation:

1. Pour granulated sugar into the dairy product. Warm up. Cut the zest from the lemon and chop. Squeeze a large spoonful of juice from the pulp.
2. When the milk mass begins to boil, gradually pour the cereal. Constantly stirring, boil the porridge. Place the zest. Add a couple of tablespoons of oil. Stir and set aside until completely cooled.
3. When the porridge is at the same temperature as the remaining oil, combine the food. Turn on the mixer and beat the mass. Pour the juice. Mix.

Cooking with butter

An interesting variation that replaces whole milk. The sweet mass with semolina and butter is ideal for puff pastries.

Ingredients:

• powdered milk- 50 g;
• sugar - 150 g;
• water - 420 ml;
• butter - 210 g soft;
• semolina - 80 g.

Preparation:

1. Pour milk powder into granulated sugar. To fill with water. If you want to save time, then pour boiling water. Boil. Pour semolina. Boil. You need a thick porridge. Cool completely.
2. Beat butter. Pour in the cream. Beat.

Lean cake cream

During the fast, you often want to eat goodies. We offer lean option preparation of cream.

Ingredients:

• strawberries - 0.5 cups;
• water - 480 ml;
• blueberries - 3 tbsp. spoons;
• semolina - 4 tbsp. spoons;
• sugar - 4 tbsp. spoons;
• vanilla sugar- plastic bag.

Preparation:

1. To boil water. Add granulated sugar. Dissolve. Fall asleep semolina... Boil for seven minutes. Stir constantly during cooking.
2. Cool down. Place blueberries. Add vanilla sugar. Cut the strawberries and send them to the finished mass. Mix.

With condensed milk

Cream of semolina and condensed milk has a special taste. Prepares quickly and easily.

Ingredients:

• vanillin - pack;
• condensed milk - 0.5 cans;
• sugar - 110 g;
• semolina - 100 g;
• water - 400 ml;
• butter - 230 g.

Preparation:

1. Pour condensed milk into the water. Mix. Boil. Add sugar. Dissolve completely.
2. Pour semolina. Stirring to cook a thick porridge. Add vanilla sugar. Stir and cool.
3. Beat the butter. It will take 6 minutes. Add with a spoon semolina... Beat.

Vanilla cake layer

The mass is suitable for all lovers of vanilla flavor and aroma. The cream comes out soft and lush.

Ingredients:

• milk - 520 ml;
• vanilla - 1 pod;
• semolina - 4.5 tbsp. spoons;
• butter - 190 g;
• sugar - 1 cup.

Preparation:

1. Cut the pod lengthwise. Remove seeds. Place in milk. Boil.
2. At the first sign of a boil, get the vanilla products. Add granulated sugar. Add semolina. It is necessary to stir constantly.
3. Cool the mass. Add soft butter... Beat until fluffy enough.

Custard with semolina

The custard version of the cream will help make the mass thick and quickly solidify. Thanks to the resulting cream, you can easily prepare favorite treat- "bird's milk".

Ingredients:

• gelatin - 15 g;
• semolina - 110 g;
• milk - 540 ml;
• butter - 230 g soft;
• sugar - 160 g

Preparation:

1. Pour gelatin into milk (70 ml). Set aside. The gelatin should swell.
2. Add sugar to the remaining dairy product. Boil. Pour cereal and boil porridge. It will take about 5 minutes to cook. Cool down.
3. Switch on the mixer. Beat butter. It should become foam.
4. Place gelatin in the microwave oven. Melt on impulse. Pour into porridge. Beat.
5. Add oil. Beat lightly. Apply to the cake immediately.
6. Set aside for three hours. This time is enough for the mass to freeze.

Only soft butter is added to the porridge. If you melt it, the cooled cream will not solidify. Thus, the consistency will be violated, which does not the best way will affect taste qualities.

Ingredients:

• semolina - 85 g;
• milk - 430 ml;
• sugar - 160 g;
• butter - 240 g soft;
• cocoa - 2 tsp;
• chocolate bar - bar.

Preparation:

1. Pour sugar into milk. Warm up. At the first sign of boiling, add cereal. Boil. The porridge needs to be thick.
2. Break the tiles and toss the pieces into the hot porridge. Dissolve constantly stirring. Pour in cocoa. Mix. Set aside for a quarter of an hour.
3. Add oil. Beat.

If the butter is not soft enough, grains will form when whipping. The finished cream will turn out to be heterogeneous, which will affect the taste of the dessert.

Recipes for making cream and other confectionery decorations

25 minutes

300 kcal

5/5 (4)

Everyone loves sweets - both children and adults. After all, the sugar contained in sweets is a source of carbohydrates that supply the body with energy and, of course, a good mood. But is everyone ready to trust their health to manufacturers confectionery? If you are one of those who definitely decided to consume only healthy sweets and cook them yourself, then our article will help you learn how to make a delicious cake cream from semolina and butter. This recipe is suitable for many cakes, for example, or any pastry.

Cream recipe with semolina for cake

This recipe is extremely easy to prepare, so even if you are new to cooking, you can still make it. The recipe contains simple ingredients that can be found in any store, and most importantly, they are very cheap. Thus, without spending a lot of money on ingredients, you will cook a lot delicious cream for your favorite sweets. Do not be afraid that grains of semolina will be felt in the cream, because if you follow our instructions, this will definitely not happen!

Kitchen appliances and utensils: stewpan, whisk, mixer.

Ingredients

Step by step guide

1. Pour cool milk into a saucepan. Add semolina to it, stirring with a whisk, and send over medium heat.
   
   

   The most important point is constant stirring so that lumps do not form.

2. Then slowly add sugar to the already warmed milk and mix.
   
   
3. After boiling milk, semolina begins to thicken before our eyes, so we cook for another 3-4 minutes and turn off the stove. Remember: the longer you cook the cream after it boils, the thicker it will be.
   
   
4. We set the pan aside so that the semolina is completely cool. At this time, take the butter and put it in a deep plate. Using a mixer, beat the butter - it will take us about five minutes.
   
   
5. When instead of a piece of butter you have a white homogeneous mass, and the porridge has completely cooled down, we can start mixing these ingredients. To do this, take a couple of tablespoons of porridge, add to the butter and beat until smooth.
   
   
6. We do this procedure with the rest of the porridge until the semolina base and the oil become one mass.
   
   
7. Put in a plate in the refrigerator for 15-20 minutes. Ready!
   
   

Video recipe for cake semolina cream

Watch also a short video about making such a delicious cream. The author clearly shows and explains everything. As you can see, making semolina cream is very easy, quick and not at all troublesome.

Recipe for cream of semolina with lemon for cake

• Cooking time: 25-30 minutes.
• Servings: cream for 1 cake.
• Kitchen appliances and utensils: hand blender, mixer.

Ingredients

Step by step guide

1. First of all, put the lemon in a deep plate, fill it with boiling water and leave it for a while.
   
   
2. Next, pour the milk into a saucepan and put on fire. Add semolina to it and stir until boiling. After that, cook for another 3-5 minutes, no more, and remove from the stove.
   
   
   
3. The porridge should be quite thick and homogeneous. We let the porridge cool down, and at this time we ourselves are taken to the lemon.
   
   
4. We take the lemon out of the water, dry it. Next, we must grind the lemon, and in which way it is up to you. You can simply scroll the whole lemon in a meat grinder, or you can first remove the zest from it, then peel it, just like an orange, and disassemble it into slices. Ideally, remove all films from each lemon wedge to ready-made cream did not give off bitterness.
   
   
   
5. The pulp should be chopped with an immersion blender in a deep plate. Add sugar there and mix again with a blender.
   
   
6. By this time, the semolina base has already cooled down. Pour chopped lemon into it and mix. The result is quite thick cream, which with a consistency resembles a custard, and the taste is sweet-sour, with a wonderful, subtle lemon scent.
   
   
7. Beat butter with a mixer and add in small portions lemon cream while continuing to beat.
   
   
8. We achieve a uniform consistency - and the cream is ready!
   
   

Video recipe for cream of semolina with lemon for cake

I hope that this video recipe will help you finally understand all the principles of cooking.

Maybe a little "homey" in appearance, but very tasty, milky vanilla, with delicate coffee notes. In general, the experiment was a success and if we take into account some points, improve a little appearance, then with such a cake you can safely meet guests. My children really liked the cake - they ate it quickly, asked for more.

This recipe is based on classic biscuit... The product listing will have a link to it step by step recipe... Cream based on semolina, the consistency resembles a soufflé. It is the cream that gives this cake tenderness and softness. Soak a biscuit is a very sweet coffee, but I would recommend soaking this biscuit with milk syrup. It will be more beautiful this way, since the coffee impregnation spoils the appearance of the cake in a cut a little. And, it seems to me, the milk impregnation of the biscuit is more appropriate here in taste. Although light coffee notes do not spoil the taste at all. In general, decide for yourself how you will saturate the biscuit. Top cake is watered (smeared) thick custard and sprinkled with coconut flakes (somehow caught my arm). Well, cocoa hearts are already such a kind of “home creative” - the children rated them with the highest score!

Cooking does not take too long, everything is not complicated and understandable.

Products for making a biscuit cake with semolina cream

• - 1 PC. (diameter 22cm);
• Coconut flakes - for decoration;
• Sweet coffee - 1/2 cup (cold), can be replaced with milk syrup.

Semolina products

• Butter - 200 grams;
• Sugar - 1.5 cups;
• Milk - 2 glasses;
• Semolina - 3 tablespoons (with a small slide);

Custard Products

• Yolk - 1 pc.;
• Sugar - 0.5 cups;
• Flour - 3 tablespoons (no slide);
• Milk - 1 glass;
• Butter - 30 grams;
• Vanilla sugar - 0.5 teaspoon

Recipe for making a biscuit cake with semolina cream

I have already said that a classic biscuit was used as a base. So the first step is to bake a biscuit.

While the biscuit is baking, let's start preparing the cream. At the last moment, it is better not to leave the preparation of the cream, as it takes time to cool completely. First, pour the milk into a small saucepan and place it on the stove.

Let's measure the required amount of semolina into a separate container, from which it is convenient to pour it out with one hand (bowl, cup).

When the milk in the saucepan becomes warm, stir constantly with one hand, and pour the semolina in an even thin stream with the other. So semolina porridge will turn out without lumps. When all the semolina has been poured in, we do not stop stirring the porridge, since it turns out to be very thick (which is what we need). The only thing, after the milk with semolina boils, reduce the heat to a minimum.

The porridge must be boiled until thick, so that it does not drip from the spoon, but falls in pieces. Turn off the heat and leave the semolina to cool in a saucepan with the lid closed, stirring occasionally. When it cools down to room temperature, transfer the porridge to the refrigerator.

Add the butter until it reaches room temperature.

Start the next step after the porridge has completely cooled in the refrigerator. Mix butter at room temperature with sugar and beat until sugar dissolves.

Now add the semolina from the refrigerator to the whipped butter with sugar.

Beat the porridge and butter with a mixer until a homogeneous cream is obtained and put it in the refrigerator. Semolina cream ready.

Now back to the biscuit. It must be divided into two cakes. It's best to do it with a big knife, not like me. So you can cut it smoother. Well, how did it happen ...

Prepare very sweet coffee, cool it down and saturate the cakes. You can do this with a teaspoon, or with a silicone culinary brush. I also wanted to draw attention to the fact that you can soak it with milk syrup (very sweet milk). But this thought came to my mind only after, when I saw the cake in a cut. Coffee soak colored the top of the cakes in Brown color and it turned out not very nice. However, a light coffee aroma complemented this cake.

Let's decide which cake will be the top and which will be the bottom. I usually put down that half of the biscuit where the hat is, i.e. the upper, and on top I put the lower part. This makes the cake smoother on top.

Put all the semolina from the refrigerator on the bottom cake and spread it over the surface of the cake with a spoon.

The layer of cream turns out to be quite high - as we need it. You do not need to leave anything to align the sides, just try to distribute the cream well and evenly.

Cover with the second cake on top. Now, as they say, "the cake is glued." It remains to refine it a little.

I decided to coat the cake with a thick custard. To do this, add sugar to the yolk of one egg and beat it slightly with a fork or whisk.

Now add flour and stir again until smooth.

Let's put milk on the fire. It needs to be brought to a boil and turned off.

Add 3-4 tablespoons of milk from a saucepan to the yolk-flour mixture and beat the mixture with a mixer. As you can see, the custard base has become runny and runny.

Turn on the minimum heat under a saucepan with milk and a thin stream, stirring vigorously, pour the custard base into the milk. Cook on small fire stirring constantly until the desired consistency.

We need the cream not to be too liquid, otherwise it will just drain all over, but not so thick as to be laid out in lumps. Somehow you need to feel the golden mean.

When you have achieved the desired thickness, turn off the heat and without stopping stirring, add butter and vanilla sugar.

Let the cream cool a little, stirring constantly and pour (coat) the cake with it on top and sides.

Then you can already come up with different ways decorations. It was quick cake only for us, so in order not to spend too much time decorating, I just sprinkled the sides of the cake with coconut flakes (it turned out that I had a little chips - the remnants after previous use). It would be quite possible to sprinkle it thicker. And on top, under a stencil for cookies, I drew several hearts using cocoa powder. Here is such a simple decoration. You can do it more professionally if you like.

Now let's send our cake to the refrigerator for solidification. He stood with me for four hours, but it seems to me that two hours is quite enough, if you are impatient and really want to try. This is what the cake looks like in a cut.

As you can see, when cutting the cakes, the knife "went down" in the middle due to the fact that I cut the cakes with a small knife (ideally, it was necessary to cut with a long knife with a file). And the coffee impregnation is too noticeable, in my opinion. And so the cake turned out to be excellent, bake boldly, try it - you will not regret it!

Bon appetit and enjoy cooking!

Ingredients:

1. milk - 2 glasses
2. semolina - 3 tablespoons
3. butter - 250 g
4. sugar - 1 glass
5. lemon - ½ piece

The semolina cream is very delicate and at the same time keeps its shape well after hardening. The cooking recipe is simple and straightforward. But there is one caveat: in order for the cream to be homogeneous and not to feel porridge, semolina should be poured with cold milk and only then cooked.

Pour the semolina with a small amount of cold milk and stir well so that all the lumps are gone.

pour semolina with cold milk

When everything has been stirred, add the remaining milk and cook semolina porridge over low heat, stirring constantly. Semolina must cool down!

let the semolina cool down

While the semolina is cooling, beat the butter and sugar.

Add ½ lemon zest to whipped butter with sugar. The zest is a lemon peel grated on the finest grater. Watch out for this ingredient. Lemon will add freshness and aroma to our cream.

And the last thing we add is semolina porridge (completely cooled down). Beat everything well.

This is how we got the semolina cream immediately after preparation. If he stands for some time in the refrigerator, he will freeze. I really like this semolina recipe.

Therefore, freshly made can be served as a dessert and spread on the cakes of almost any biscuit cake.

recipe cream from semolina for a creamy cake

Recipe for cream from semolina with condensed milk

Ingredients:

1. milk - 2 glasses
2. semolina - 3 tablespoons
3. butter - 250 g
4. condensed milk - 1 can
5. lemon - ½ piece

The second version of semolina cream is distinguished by the presence of condensed milk.

Condensed milk must first be cooked. Which will take you 2-2.5 hours or buy already boiled condensed milk.

In the same way, we cook semolina porridge, pouring cold milk over the semolina.

And add boiled condensed milk to the cooled semolina porridge. Beat with a mixer.

Now add the butter and beat again until homogeneous mass.

Add the lemon zest last.

A cream of semolina with condensed milk instead of sugar, turns out to be sweeter and with a more pronounced taste of condensed milk.

But tastes are different. Choose whichever cream you like.

recipe for semolina cream with condensed milk

Song of Veronica Dolina "About a bear from semolina"

Cake semolina cream - inexpensive, tasty way soak baked goods. It cooks quickly and you can use a variety of cooking variations. Semolina cream for a cake has significant differences from semolina porridge, guests who try such a dessert do not immediately guess the composition.

Cream with semolina for cake - general principles of preparation

Main Ingredients:

• semolina;
• milk;
• butter;
• cocoa;
• condensed milk;
• eggs;
• soft cheese, cottage cheese;
• vanillin;
• zest;
• sugar.

Cooking features:

1. The semolina is used a little, about 100 g. It swells well and a lot of cream is obtained.
2. Milk is the basis, in many recipes it is used in different quantities.
3. To give the required consistency, you will need eggs and butter, optionally - cocoa, condensed milk.
4. Sugar is used most of all, it gives flavor to the dessert. Sometimes it is replaced with granulated sugar.
5. Vanillin, zest and other spices are added at will or according to a strictly required recipe.
6. It is important to adhere to the recipe and use products in the specified amount, otherwise the desired result will not be achieved.

The classic recipe for semolina cream

Semolina cream for cake has the same product composition as for porridge, but differs in preparation. This is the most a budget option preparation of cream mass.

Ingredients:

• milk (300 g);
• semolina (3 tbsp);
• butter (100 g);
• granulated sugar (4 tablespoons).

Preparation:

1. Cook semolina porridge. To do this, take cold milk and immediately add cereals and sugar, mix thoroughly.
2. Put on fire and cook until thickened.
3. Cool down.
4. When the porridge is at room temperature, add butter and beat.
5. Apply to baked cakes.

Coffee cream from semolina

Semolina cake cream with added coffee has an original taste and light coffee shade. Even gourmets will like this dessert with coffee filling.

Ingredients:

• milk (0.5 l);
• semolina (100 g);
• sugar (100 g);
• oil (200 g);
• instant coffee (1 tbsp).

Preparation:

1. Remove the oil from the refrigerator, put it on a plate to soften.
2. Cook semolina porridge from milk and cereals.
3. When cooked, remove from the stove and add coffee. Stir constantly.
4. Cool the mass.
5. Beat butter and sugar. Add a little vanillin or vanilla sugar if desired.
6. Gradually introduce the butter mass into the porridge.
7. Beat everything until smooth, spread the cake.

Cream with semolina and banana, orange or lemon

The recipe for cake semolina with the addition of banana is ideal for a honey cake. Instead of a banana or orange, you can use any fruits and berries. But the lemon cream with semolina for the cake according to this recipe has a light shape and is very delicate taste, will match “”.

Ingredients:

• milk (0.5 l);
• semolina (100 g);
• sugar (100 g);
• oil (200 g);
• banana, orange or lemon (1 pc).

Preparation:

1. Boil milk. Pour cereals in a thin stream, stirring constantly.
2. Cook for a couple more minutes. Remove from heat and cool.
3. Beat butter and sugar, and then combine with semolina.
4. Peel the banana and puree it.
5. Add the banana puree to the creamy mixture. If it's an orange, then you just need the zest and juice.
6. Beat everything well. The cream is ready.

Chocolate cream on semolina

When chocolate is added, the creamy mass turns into the most delicate soufflé... It can be used not only to soak the crust, but also as an independent dessert.

Ingredients:

• semolina (85 g);
• milk (430 ml);
• granulated sugar (160 g);
• soft butter (240 g);
• cocoa (2 tsp);
• dark chocolate (1 bar).

Preparation:

1. Initially, pour granulated sugar with milk.
2. Put on the stove, do not bring to a boil.
3. Pour in the manna and cook until it becomes a thick porridge.
4. Break the chocolate into slices and add to the porridge.
5. Stir everything thoroughly until the chocolate melts, remove from heat.
6. Add cocoa, stir.
7. It is necessary that the mass be infused for 15 minutes.
8. Then you can add soft butter (to avoid grains) and beat.

Semolina nut cream

Cream for cake based on semolina porridge with nuts - has spicy taste... You can experiment with this recipe and try different types of nuts each time. You can use raisins instead of nuts or combine products in a recipe.

Ingredients:

• milk (0.5 l);
• semolina (100 g);
• sugar (100 g);
• walnuts (100 g);
• oil (200 g).

Preparation:

1. Prepare nuts, chop with a meat grinder.
2. Cook porridge from milk, semolina and sugar.
3. Beat butter.
4. Gradually add the fatty base to the semolina porridge. It is important to constantly interfere.
5. Add nuts and beat well again until smooth.

Coconut cream on semolina

Coconut notes will add a little exoticism to the sweets. You can use the cream on a cake semolina or brownie.

Ingredients:

• milk (0.5 l);
• manna (100 g);
• sugar (100 g);
• oil (200 g);
• coconut milk (50 ml) or coconut flakes(1 tbsp).

Preparation:

1. Bring milk to a boil.
2. Pour in the grains and cook until thickened. Remove from heat.
3. Add coconut ingredient and beat.
4. Beat sugar with butter until smooth.
5. Mix all the ingredients, there should be an even consistency.

Cream of semolina and condensed milk

This option is a delight for a sweet tooth, because it gives heavenly pleasure. Applies to cakes different types and tastes.

Ingredients:

• vanillin (1 pack);
• condensed milk (half a can);
• sugar (110 g);
• semolina (100 g);
• water (0.5 l);
• oil (230 g).

Preparation:

1. Gently pour condensed milk into water, mix.
2. Put on fire and boil.
3. Add sugar and stir until dissolved.
4. Pour in the cereal, cook the steep porridge.
5. At the end add vanilla sugar and mix thoroughly.
6. Remove from heat, let cool.
7. Beat butter for 5 minutes.
8. Gently combine with a spoon with a creamy mass and beat again.

Semolina custard or cream soufflé

Manna hardens beautifully, but gelatin will give the cream jelly and elasticity. It can be used to make chocolates “ bird's milk”. Do not freeze in any way, the cream with semolina can only be cooled.

Ingredients:

• gelatin (15 g);
• milk (550 g);
• sugar (150 g);
• oil (200 g);
• manna (100 g);
• vanillin (1 pack).

Preparation:

1. Dissolve gelatin in 100 ml of milk (you can also in water) at room temperature.
2. Take the rest of the milk for cooking porridge. Bring milk to a boil and add manna and sugar. Cook for 5 minutes.
3. Remove from heat and let cool.
4. Beat butter until light foam forms, for airiness.
5. Melt the gelatin (you can in the microwave) and pour into the porridge, stir constantly.
6. Add whipped mask to the mass.
7. Make everything homogeneous, use as directed.

From semolina and butter

Ingredients:

• powdered milk (50 g);
• granulated sugar (150 g);
• water (420 ml);
• oil (210 g);
• semolina (80 g).

Preparation:

1. Combine milk powder with sugar and pour boiled water.
2. Boil the mixture and add semolina.
3. Boil steep porridge, then cool.
4. Beat the butter and add to the rest of the ingredients. The cream mass is ready.

Vanilla cream with cake semolina

Light and aromatic impregnation for biscuits. Use only softened butter. Spread or prescription plant-based product is not suitable.

Ingredients:

• milk (0.5 l);
• semolina (100 g);
• oil (200 g);
• sugar (150 g);
• vanillin (1 pack).

Preparation:

1. Put milk on the fire and add half a portion of sugar, bring to a boil.
2. When foam appears, add semolina, stir constantly and cook for another 3 minutes.
3. Cool down.
4. Knock down the butter with the remaining sugar until a thick foam, and then vanillin.
5. Gently insert into the semolina, the mixtures should be at the same temperature.
6. Use immediately as directed.

Lean cream for semolina cake

For lean cream for a cake with semolina it is necessary minimal amount products. The cream is no less tasty and can be used for any baked goods.

Ingredients:

• vanillin (on the tip of a knife);
• sugar (100 g);
• semolina (100 g);
• fruit juice (0.5 l).

Preparation:

1. Pour the juice into a saucepan and immediately add semolina and sugar.
2. Mix thoroughly, put on low heat.
3. Stir constantly, cook until thick.
4. Cool, beat periodically until smooth.
5. Add vanillin or cinnamon before use.