Rich & Creamy Custard Buttercream

Delicate, fragrant, for any cakes and sweet pastries! The custard buttercream for the cake has a rich, creamy taste reminiscent of ice cream. You can give it a new flavor note by adding citrus zest. It holds its shape perfectly and is suitable for decorating baked goods.
cook time: 40 min
Noah Merrick
Rich & Creamy Custard Buttercream

Nutrition Facts (per serving)

373
Calories
29g
Fat
25g
Carbs
3g
Protein

Ingredients (1 portion)

Basic:

Sugar 150 g
Wheat flour 2 tbsp
Butter (82.5%) 250 g
Milk 300 ml
Egg yolks 5 pc
Starch (corn or potato) 1 tbsp
Vanilla sugar 10 g

Recipe instructions

Step 1

Step 1
How to make custard buttercream for a cake? Prepare the necessary ingredients. Vanilla sugar can be replaced with vanillin. Milk of any fat content is suitable. Take good quality butter, without milk fat substitutes, preferably 82.5% fat content. Remove it from the refrigerator in advance to allow it to soften.

Step 2

Step 2
Whisk the egg yolks with sugar and vanilla sugar until smooth. Vanilla sugar can be replaced with vanillin. Read how to do this correctly in a separate article at the link after the recipe.

Step 3

Step 3
Add flour and starch to the egg mixture. Mix well until the lumps disappear completely.

Step 4

Step 4
Pour in about half the milk and mix well.

Step 5

Step 5
Pour the rest of the milk into a saucepan or saucepan. Heat the milk until hot; no need to bring it to a boil. The article on saucepans, link at the end of the recipe, will help you choose the ideal pan.

Step 6

Step 6
Pour the milk-egg mixture into the hot milk in a thin stream, while actively stirring the mixture with a whisk so that the eggs do not curdle.

Step 7

Step 7
Reduce heat to moderate and cook the mixture, stirring constantly.

Step 8

Step 8
Cook the custard base until thickened.

Step 9

Step 9
Place the resulting mixture in a suitable bowl. Cover with cling film in contact so that a film does not form on the surface. Wait for the custard base to cool to room temperature.

Step 10

Step 10
Beat soft butter with a mixer until fluffy and creamy.

Step 11

Step 11
Add 1.5-2 tbsp to the whipped butter. custard base and whisk. Add each subsequent portion of the base when the previous one is completely mixed into the oil.

Step 12

Step 12
Stir the entire custard base into the butter until you have a smooth, smooth cream. From this proportion of ingredients I got 750 grams of cream. This amount is enough to layer and decorate a sponge cake made of three layers with a diameter of 22-24 cm.

Step 13

Step 13
Custard butter cream for cake is suitable for any cake layers: sponge cake, honey cake, puff cake. And also for filling custard cakes and decorating cupcakes. To decorate baked goods from a baking bag with a nozzle, the cream must first be cooled a little. Happy desserts!

Additional rubrics

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