My Vanilla pouring & filling cream ( Homemade Vanilla custard)

I love this good and fluffy cream.
My favorite because it is lite and very tasty
(No egg yolks as usually seen in others recipes).

Ingredients

• 3 large tablespoon corn starch
• 375 ml liquid milk
• 1 tbsp milk powder
• 75 g good quality unsalted butter (at room temperature)
• 100 g caster sugar
• Pinch of salt
• 1 tablespoon vanilla extract

Method

1. Combine the milk, milk powder and corn starch together. Thicken over low heat stirring all the time. Allow to cool to room temperature. Do not refrigerate.
2. Cream the butter, sugar, salt and vanilla for about 10 minutes until light and fluffy.
3. Beat the thick custard mixture until smooth.
4. Finally beat the creamed butter-sugar mixture into the custard mixture little by little until you obtain a smooth creamy mass.
5. Refrigerate and beat with a spoon before use. (It can be kept for up to two weeks in the refrigerator)

Your comments will always be appreciated. Thanks.