Buttercream

& German Buttercream
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Ingredients

Ingredients For the Basic Cream

  • 2 sticks plus 5 tbsp Butter
  • 6 tbsp 50 g Confectioner’s sugar

Variation: German Buttercream

  • 1 cup 250 ml Milk
  • 7 tbsp 100 g Granulated sugar
  • 1 oz 25 g Vanilla pudding mix
  • 1 Egg yolk

Instructions

For the basic cream,

  • cream butter with confectioner’s sugar until white.

For the German cream,

  • boil ¾ cup (200 ml) of milk (! ) with granulated sugar.
  • Mix the rest of the milk with vanilla pudding mix and egg yolks and stir into the boiling milk.
  • Cook briefly, let cool, and sieve.
  • Then mix the vanilla cream into the buttercream one spoonful at a time and use as you wish.
  • Use: This recipe can be used as a classic torte cream, where the basic buttercream can be mixed with various additions.
  • Aside from the given vanilla cream, you can make hazelnut buttercream (mix in hazelnuts) or chocolate buttercream (mix in chocolate).

Notes / Tips / Wine Advice:

Dalai Lama and the Buttercream Torte
The Dalai Lama never thought that his life’s work would one day be connected to good old German buttercream. Denis Scheck, the German literature critic and Ingeborg Bachmann Prize judge, was responsible for it. He received a review copy of the collection of Dalai Lama quotes, Daily Advice from the Heart, about which he said that it contained “wisdom with the intellectual force of a buttercream torte dropped from ten meters.” Having said that, buttercream torte doesn’t taste so bad at all, and you certainly don’t have to drop it from ten meters high.
 
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Course Basic recipe / Sauce
Cuisine Austria / European / German