Classic Vanilla Buttercream (For cakes and pastry)

Classic Vanilla Buttercream

Ready in: 40 minutes
Yield: For 1 cake

8 1/2 fl. oz (250 ml) milk
0.9 oz (25 g) custard powder
3 1/2 oz (100 g) granulated sugar
1 egg yolk
6.7 oz (190 g) butter

1. In a heavy pan mix together 6.8 fl oz (200 ml) of the milk and the sugar. Stir and bring the mixture to a boil.

2. In a separate bowl, combine the remaining milk (1.7 fl. oz // 50 ml) with the custard powder and egg yolk. Stir to blend evenly.

3. Pour the egg yolk mixture into the boiling milk, stirring constantly until everything thickens, about 2 minutes. Remove the pan from the heat. Transfer the mixture into a large bowl. Allow the mixture to cool completely. Stir occasionally.

4. Press the custard mixture through a strainer. Whisk the butter until softened. Spoon the butter in batches into the custard mixture, stirring well after each addition.

5. Keep the buttercream refrigerated until ready to use.

Divided into 8 portions:

Energy: 260 kcal / 1088 kJ
Fat: 21,6 g
Carbohydrates: 14,7 g
of which sugars: 14,5 g
Protein: 1,7 g
Fibre: 0,1 g


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