Nougat buttercream

Ingredients for 1 servings:

• 500 g butter, room temperature
• 3 tbsp sugar
• 500 ml milk
• 1 packet of vanilla pudding powder
• 2 packs of nougat, 200 g each, e.g. B. from Dr. Oetker

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours 45 minutes

for coating cakes

Mix the pudding mix with about 6 tablespoons of the milk and the sugar until smooth. Bring the remaining milk to a boil and remove from the heat. Stir in the pudding mix and stir until the pudding thickens. Cut the nougat into cubes, add to the pudding and stir until the nougat has completely dissolved. Cover the pudding with cling film and let it cool to room temperature. Do not refrigerate. Beat the softened butter with a hand mixer until fluffy and white. Stir the cooled pudding into the butter a tablespoon at a time. Use immediately or let it cool to the desired consistency. The buttercream will set firm once cooled in the refrigerator and can be frozen without any problems. The cream is not suitable for use as fondant or mirror glaze.