Keep this in mind
Let the butter soften while the cooked base cools; combine them only when they are at a similar room temperature.
Cream
Vanilla buttercream
A rich stable cream for filling and decorating cakes and pastries.
Tested
This exact cream has been prepared successfully.
- Active time
- 25 min
- Yield
- About 450 g cream
- Difficulty
- Medium
Total time: 1 hour 15 min
Before you start
Plan for the rest.
Keep this in mind
If you forgot to take the butter out ahead of time, try this quick softening method. How to soften butter
Ingredients
- Butter82% fat or higher; softened but not melted.200 g
- Sugar70 g3.5 tbsp
- Eggs2 pcs
- Vanilla sugar10 g
- Milk100 ml
Method
Cook Mode shows one step at a time, with ingredients and timers close at hand.
- 01
Cook the egg and milk base
Whisk the milk, eggs, sugar and vanilla sugar in a saucepan. Heat while whisking constantly. Once it begins to bubble, reduce the heat and cook until thickened.
- 02
Cool the base
Transfer the cooked base to a clean bowl, cover the surface directly and cool it completely to room temperature.
- 03
Whip the butter
Whip the softened butter until it becomes pale, smooth and noticeably more aerated.
- 04
Add the cooked base gradually
With the mixer running, add the cooled base to the butter one spoonful at a time. Continue whipping until the cream is thick, smooth and glossy.
Your next recipe, by email
New gluten-free recipes and practical tips for baking at home, from Bake Again.