A lovely bakery opened up in our small town recently and the owner told me that she uses a cooked custard buttercream for her cakes. I looked it up and this type of buttercream is said to hold up much better in warm weather than other types of buttercreams. Anybody ever make this type of frosting? Your thoughts?
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Anybody ever make a cooked custard buttercream?
- Thread starter deb-in-mi
- Start date
Deb, have not made a cooked custard buttercream but found this blog and it is most interesting......
http://thetoughcookie.com/2015/09/28/how-to-make-german-buttercream-the-battle-of-the-buttercreams-2-0/
http://thetoughcookie.com/2015/09/28/how-to-make-german-buttercream-the-battle-of-the-buttercreams-2-0/
I think this says it all:
"Having said that, this particular buttercream is a bit more buttery than the others, because there’s relatively more butter in it, which is great if you want your buttercream to have a buttery flavor. So to all the butter lovers out there, this is the buttercream for you!"
"Having said that, this particular buttercream is a bit more buttery than the others, because there’s relatively more butter in it, which is great if you want your buttercream to have a buttery flavor. So to all the butter lovers out there, this is the buttercream for you!"
The cooked custard buttercream is similar to a cooked roux buttercream. . .
I have not made a cooked custard buttercream, BUT I have made and love a cooked roux (pudding) buttercream and love it. It is not too sweet, looks great, doesn's seem to get a crust. Also, you will get a more white frosting with the recipe below as it is not yellow tinted due to the egg yolks--and it is pretty simple; works for me.
I do like the idea of the extra richness from the egg yolks though! Saving that link and recipe.
Cooked Roux (pudding) buttercream
1 cup milk
3 tablespoons flour
1 cup white sugar
1 cup butter
directions
Cook milk and flour until thick, stirring constantly. Remove from heat and cool to *below room temperature*, stirring occasionally. Make sure it is down below room temp as you will not want to melt the butter when you proceed to the next step.
Cream sugar and butter until real fluffy. Add flour mixture, very slowly, 1 tablespoon at a time. Beat well after each addition.
I have not made a cooked custard buttercream, BUT I have made and love a cooked roux (pudding) buttercream and love it. It is not too sweet, looks great, doesn's seem to get a crust. Also, you will get a more white frosting with the recipe below as it is not yellow tinted due to the egg yolks--and it is pretty simple; works for me.
I do like the idea of the extra richness from the egg yolks though! Saving that link and recipe.
Cooked Roux (pudding) buttercream
1 cup milk
3 tablespoons flour
1 cup white sugar
1 cup butter
directions
Cook milk and flour until thick, stirring constantly. Remove from heat and cool to *below room temperature*, stirring occasionally. Make sure it is down below room temp as you will not want to melt the butter when you proceed to the next step.
Cream sugar and butter until real fluffy. Add flour mixture, very slowly, 1 tablespoon at a time. Beat well after each addition.
I just tried the cooked custard buttercream but will give this a shot too
thank you!
As for the one I made today it was nice and easy to work with. I let the 'custard' come to room temperature before adding it to the butter but I think it should, perhaps, have been cooled, not room temp.
It does have a nice airy look at taste but I actually really love the heavy American buttercream - LOL! I lighten mine a tad by incorporation heavy cream when I mix/whip it. (hm...i just used 'lighten' and 'heavy' in the same sentence.
thank you!
As for the one I made today it was nice and easy to work with. I let the 'custard' come to room temperature before adding it to the butter but I think it should, perhaps, have been cooled, not room temp.
It does have a nice airy look at taste but I actually really love the heavy American buttercream - LOL! I lighten mine a tad by incorporation heavy cream when I mix/whip it. (hm...i just used 'lighten' and 'heavy' in the same sentence.
I like the American buttercream BUT I found that with most recipes. . .
I can drop the amount of sugar by quite a bit, OR I up the butter by (sometimes) quite a bit. Most storebought American butter creams are waaaaaay too sweet--homemade is much better!
And OMG, those ones from the store made with that waxy fat that coats the roof of your mouth--yech!
I can drop the amount of sugar by quite a bit, OR I up the butter by (sometimes) quite a bit. Most storebought American butter creams are waaaaaay too sweet--homemade is much better!
And OMG, those ones from the store made with that waxy fat that coats the roof of your mouth--yech!
...and you can make this with oleo or Crisco if needs must (going down the vegan path).
Although I'm thinking anyone who is conscientious enough to be vegan isn't going to eat Crisco.
But the icing is not too sweet and can sit outside in the summer heat without crashing and burning.
Although I'm thinking anyone who is conscientious enough to be vegan isn't going to eat Crisco.
But the icing is not too sweet and can sit outside in the summer heat without crashing and burning.