Buttercream basic Recipe for Cakes

1. Prepare a pudding from the vanilla pudding powder, sugar, cream and milk according to the instructions on the packet.
2. After the pudding has boiled, add the vanilla sugar and pulp. Stir well and chill. Stir frequently to prevent skin formation. As soon as it is lukewarm, take it out of the refrigerator as it should be the same temperature as the butter for further processing.
3. Now, as the next step, stir the butter in a clean, not chilled bowl with the mixer until smooth. Now add the pudding at the same temperature here, tablespoon at a time. Please make sure that neither the butter nor the pudding are too cold (if they were kept too low, so-called coagulation would occur and the cream would be practically useless). Don’t stir too long either (everything should just be a homogeneous compound) then you may have vanilla butter at the end – it is also really tasty but would miss the point …….
4. Now you can fill a cake with the cream on the one hand and fill it in a pouch as a topping e.g. use for muffins. Always decorate with a bit of cooled cream – otherwise it may become blotchy into thick blobs.
5. My amount of buttercream is enough for a base with a diameter of 26-28 including decorative dots. Simply extrapolate for more quantities 🙂

and at the end one more TIP

1. I make this buttercream as the basis of all buttercreams. Chocolate nut fruit etc. Simply add the appropriate ingredients to the pudding.

Sweet greetings from “Grandma Spoon” aka Biggi ♥