Back to the recipe

Choose “Save as PDF” in the print dialog to keep a copy.

Bake Again

Vanilla buttercream

Quantity relative to the base recipe: ×1

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

Flour
To confirm

Before you start

  • Let the butter soften while the cooked base cools; combine them only when they are at a similar room temperature.

Ingredients

Buttercream

  • Butter82% fat or higher; softened but not melted.
    200 g
  • Sugar
    70 g3.5 tbsp
  • Eggs
    2 pcs
  • Vanilla sugar
    10 g
  • Milk
    100 ml

Method

  1. 1

    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.

  2. 2

    Cool the base

    Transfer the cooked base to a clean bowl, cover the surface directly and cool it completely to room temperature.

  3. 3

    Whip the butter

    Whip the softened butter until it becomes pale, smooth and noticeably more aerated.

    If you forgot to take the butter out ahead of time, try this quick softening method. How to soften butter: https://bakeagain.com/en/techniques/soften-butter

  4. 4

    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.