Custard Buttercream Food

CUSTARD BUTTERCREAM

Custard Buttercream image

Custard buttercream (German buttercream) is a very rich buttercream icing made with the addition of custard. You can change it up by adding different flavors or liquor. This is my basic time-tested recipe for decorating cakes and cupcakes. Makes enough buttercream for one 3 to 4 layer cake or 24 cupcakes.

Provided by LenaM

Categories Desserts Frostings and Icings Buttercream

Time 1h25m

Yield 24

Number Of Ingredients 6

Ingredients

1 egg
1 cup white sugar
½ cup milk
1 ⅓ cups unsalted butter, at room temperature
1 tablespoon rum
1 teaspoon vanilla extract

Steps:

Beat egg with a fork in a small, heavy saucepan. Mix in sugar and milk. Heat on medium-low heat, whisking constantly, until it just starts to boil. Continue beating rapidly until mixture thickens to a thin custard consistency. Remove from heat and cool completely, about 1 hour.
Beat butter in a bowl with an electric mixer until light and creamy, about 5 minutes. Add cooled custard, 1 to 2 tablespoons at a time, beating well after each addition. Beat in rum and vanilla extract. Keep beating until buttercream is very light and fluffy.

Nutrition Facts : Calories 130.1 calories, Carbohydrate 8.6 g, Cholesterol 35.3 mg, Fat 10.5 g, Protein 0.5 g, SaturatedFat 6.6 g, Sodium 6.4 mg, Sugar 8.6 g

FRENCH BUTTERCREAM

French Buttercream image

French buttercream has a custard-like texture and is great if you're going to be piping shapes or decorations. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories Desserts

Time 40m

Yield 4 cups.

Number Of Ingredients 5

Ingredients

1 cup sugar
1/3 cup water
10 large egg yolks
2 cups butter, softened
1 tablespoon vanilla extract

Steps:

In a small heavy saucepan, combine sugar and water. Bring to a boil; cook over medium-high heat until a thermometer reads 240° (soft-ball stage), 3 to 4 minutes. Meanwhile, using a stand mixer, beat egg yolks in a large bowl on high speed until thick and foamy, 8-10 minutes. , Slowly pour hot sugar syrup over egg yolks while beating continuously. Continue beating on high until mixture cools to room temperature, 15 to 20 minutes. , Gradually add butter, a few tablespoons at a time, beating on medium after each addition until smooth. Beat in vanilla. Use immediately.

Nutrition Facts : Calories 72 calories, Fat 6g fat (4g saturated fat), Cholesterol 44mg cholesterol, Sodium 47mg sodium, Carbohydrate 3g carbohydrate (3g sugars, Fiber 0 fiber), Protein 0 protein.

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