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Bring everything to a boil, stirring constantly, until a pudding forms. Pour the pudding into a bowl and cover it with cling film to prevent a skin from forming.
Let it cool completely to room temperature (you can also make it the day before).
As soon as the pudding has reached room temperature, the room temperature butter can be gradually incorporated, in small pieces, using the beaters of an electric mixer, until you have a smooth buttercream with peaks. Do not overmix!
An alternative is to beat the soft butter into a foam first and add the pudding little by little. Also in this case, do not overmix.
The buttercream can be chilled for an hour before being applied, so it will keep its shape even better!
This cream can also be used to fill cakes! It is also called “German buttercream”!
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