German Buttercream (Pastry cream based)

By efriend

Ingredients

• Milk - 350 ml (12 fl oz)
• Sugar - 100 grams (3.5 oz)
• Butter - 230 grams (8 oz)
• Salt - a pinch
• Vanilla sugar - 2 teaspoons
• Starch or flour - 30 grams (1 oz)
• Eggs - 2 each
• Powdered sugar - 50 grams (2 oz)

Preparation

Step 1

Combine 30 grams (1 oz) of starch, 50 grams (2 fl oz) of sugar and a pinch of salt. Stirring with a whisk, add 100 ml of milk (4 fl oz), and 2 eggs. Stir until the mixture is smooth.

Step2
german-buttercream_2Combine 250 ml (8 fl oz) of milk and 50 grams (1.5 oz) of sugar in a saucepan and bring to boil.

Step3
german-buttercream_3Gradually add the hot milk into the egg mixture, stirring constantly. Return the mixture to the saucepan, and continue cooking the cream, whisking constantly, until thick.

Step4
german-buttercream_4Add 30 grams (1 oz) of butter and 10 grams (2 teaspoons) of vanilla sugar and mix until the butter melts.

Step5
german-buttercream_5Transfer to bowl, cover with plastic wrap directly on the surface of the pastry cream to prevent a crust from forming, and cool completely.

Step6
german-buttercream_6Whisk together 200 grams (7 oz) of soft butter and 50 grams (2 oz) of sugar, until light and creamy.

Step7
german-buttercream_7Continue whisking, and gradually add the pastry cream into the butter mixture. The German buttercream should be silky and smooth. Use German buttercream to fill or ice cakes and pastries.

German Buttercream (Pastry cream based)