Butter Cream

Cook the pudding according to the package insert but with the specified sugar and 800ml milk. Place a piece of butter next to the pudding and wait until both ingredients have reached room temperature. Mix the butter briefly, then add the pudding spoon by spoon. Operate the mixer at the highest level. If the pudding is completely in the butter, the cream is ready. Your consistency should be smooth. It can be used as a basis for various cakes (marzipan, Frankfurter Kranz, etc.)

Tips and hints: The cooked pudding does not form a skin if you cover it with a cling film immediately after cooking, directly on the pudding. The buttercream will crack if you start before the ingredients have the same temperature or if you don't let the mixer work on the highest setting. I make the pudding the night before and put the butter next to the saucepan. You can also add Nutella, cocoa or Nesquik to the cream (mixture as you like) and then smear it on the sandwich or breakfast roll. Delicious ! Do not use too much butter, otherwise the cream will taste like it.