A rich and creamy custard buttercream, perfect for decorating cakes or filling pastries.
Preparation time
30min
Ingredients
12 Servings
- 30 grams cornstarch
- 4 egg yolks
- 200 grams granulated sugar
- 250 grams unsalted butter
- 5 ml vanilla extract
- 240 ml whole milk
Directions
Step 1
In a medium saucepan, heat the milk over medium heat until it begins to simmer. Do not let it boil.
Step 2
In a separate bowl, whisk together the sugar, egg yolks, and cornstarch until smooth.
Step 3
Slowly pour the hot milk into the egg mixture, whisking constantly to prevent the eggs from curdling.
Step 4
Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens and comes to a boil.
Step 5
Remove from heat and transfer the custard to a bowl. Cover with plastic wrap directly on the surface to prevent a skin from forming. Let it cool completely.
Step 6
Once the custard is completely cool, beat the room temperature butter in a large bowl until light and fluffy.
Step 7
Gradually add the custard to the butter, a tablespoon at a time, beating well after each addition until smooth and creamy.
Step 8
Add the vanilla extract and beat until incorporated.