German Buttercreme Recipes

Steps:

• 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. , 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.

Steps:

• Prepare pudding according to package direction.
• Cover (so it will not get that icky skin) and let completely cool down over night.
• Do NOT put it in the fridge.
• Lay butter next to it, so butter and pudding will have the same temperature later.
• On the next day, mix butter with mixer on medium speed until it is fluffy.
• Add pudding- one spoon after the other.
• Mix constantly.
• If pudding is mixed completely with the butter, blend everything well some seconds, so that it is mixed up completely and is free of lumps.
• TIP: Please do not use fat reduced products or a cheap pudding- the taste will not as good as with rich ingredients.