The best step-by-step guide to classic German buttercream icing with pudding: With this recipe, buttercream icing can be made by anyone!
With this simple buttercream recipe, nothing will go wrong! The cream is extremely important for many cakes and cupcakes, be it as a filling, a coating or as a frosting. It is versatile, wonderfully creamy and luscious. The problem of many hobby bakers: Buttercream never succeeds. But it is really not difficult to make a good buttercream yourself. I will show you how to do this in this article.
Instructions
No matter if classic with vanilla, chocolate or fruity: The buttercream basic recipe will also work if you bake rather seldom.
And how do you make buttercream? First of all, take the butter from the fridge. Then make a pudding from pudding powder, milk, and sugar. You only need 400 ml of milk instead of 500 ml as indicated on the package. The pudding must now cool down (but not in the fridge). To prevent skin from forming, stir from time to time - or cover the bowl with cling film.
As soon as pudding and butter have the same temperature, i.e. room temperature, you can start. The right temperature is the key! Beat the soft butter with icing sugar until light and frothy. Then add tablespoons of pudding. Done! The amount is enough to cover a cake of 24-26 centimeters in diameter thinly with buttercream and fill it once.
Ingredients
The main ingredients of the simple German buttercream with pudding are - clearly - butter, pudding, and sugar. In contrast to the French and Italian ones, it is a buttercream without eggs.
Top tip
The buttercream recipe is absolutely sure to succeed - as long as the pudding and butter are really at (the same) room temperature. If the butter cream does curdle, simply warm it slightly in a hot water bath, stir everything until smooth and then put it in the fridge again.
Buttercream with pudding
Ingredients
- 1 pack custard powder for cooking; e.g. chocolate, vanilla, etc
- 400 millilitres milk
- 2 tablespoons sugar
- 250 grams butter soft and at room temperature
- 50 grams icing sugar
Instructions
- Make a pudding from pudding powder, milk and sugar (note: you actually only need 400ml of milk and thus less milk than the instructions say!) Put the pudding in a bowl and let it cool down at room temperature. When cooling down, stir again and again or cover with cling film to prevent skin formation.
- Put the soft butter, which must be at room temperature like the pudding, in a bowl. Beat the butter and icing sugar with a food processor or hand mixer and whisk for a few minutes until very light and frothy. Slowly stir in the pudding, spoon by spoon, until you have a homogeneous cream. Either decorate or fill the cake directly with a spatula or chill the butter cream beforehand to make it a little firmer.
Notes
The amount is enough for a thin layer of filling and a thin coating of a 24-26 cm cake. For more layers or if you want a thicker coating, use 1.5 times the amount.
The pudding powder can be vanilla, chocolate, strawberry, caramel or cream. High-quality pudding powder tastes best with real bourbon vanilla or additional chocolate shavings.
To refine the cream you can use baking cocoa, spices such as cinnamon and tonka bean, liqueur, chopped nuts, melted and slightly cooled chocolate, mocha.
Variations
For chocolate buttercream, I prefer to use a little more expensive pudding powder with grated chocolate. But you can also prepare the cream with vanilla or strawberry pudding or flavor and color it. For example with liqueur, mocha, light and dark couverture, kirsch, brittle, ground or chopped nuts, cocoa, and nougat. Together with a sponge cake or sponge cake base and fruit, it quickly becomes a delicious cake.
Or you can use the cream to decorate my confetti cake or cupcakes with it. Typically, the mass is used mainly in classic baking recipes, such as Frankfurter Kranz, Donauwelle, or Grenade Splinters.
Serving size
The amount is enough for a thin layer of filling and a thin coating of a 24-26 cm cake. For more layers or if you want a thicker coating, use 1.5 times the amount.
Frequently asked questions
In any case room warm butter! All ingredients should have the same temperature. If this temperature is too different or if pudding or butter is too cold, the cream may curdle.
The softened butter has to be whipped with the icing sugar for a few minutes until it is very light and frothy. This is best done with a food processor.
Curdled buttercream can be saved by heating it slightly in a water bath and stirring it until smooth.
This can happen especially in summer. Usually, it is sufficient to cool the cream again before use.
About three days if it is stored well covered in the refrigerator. Before use, however, the cream should be allowed to return to room temperature and be stirred well again.
