1/2 cup sugar
1 tablespoon cornstarch
1 cup whole milk
4 large egg yolks, room temperature, beaten
1 teaspoon vanilla extract
1-1/2 cups butter, softened
Optional: 3 tablespoons confectioners' sugar and vanilla extract
1. For pastry cream, in a small saucepan, combine sugar and cornstarch. Stir in milk until smooth. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer.
2. Remove from the heat. Gently stir in vanilla. Cool to room temperature without stirring.
For buttercream, in a bowl cream butter until fluffy, about 5 minutes. Gradually beat in cooled pastry cream. If desired, beat in confectioners' sugar and additional vanilla extract until fluffy, about 5 minutes. If necessary, refrigerate until frosting reaches spreading consistency. Store in the refrigerator.
This German buttercream frosting is super silky and buttery. It's pleasantly sweet, but not overly sweet like some American buttercreams can be.
TOTAL TIME: Prep/Cook time: 25 min.
YIELD: 4 cups.
Nutrition Facts
2 tablespoons: 51 calories, 5g fat (3g saturated fat), 23mg cholesterol, 36mg sodium, 2g carbohydrate (2g sugars, 0 fiber), 0 protein.