Orange buttercream

Ingredients for 1 servings:

• 1 pack of pudding powder, vanilla
• 400 ml orange juice, freshly squeezed or direct juice
• 1 pack of flavoring (Orange Finesse)
• 2 tbsp vanilla sugar, real bourbon
• 250 g butter, soft
• 2 tbsp powdered sugar
• 1 cl Grand Marnier

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

well suited as a base for fondant cakes

Take the butter out of the fridge the night before so it’s at room temperature before use. The next morning, sieve approximately 400ml of freshly squeezed orange juice through a sieve, or use juice from a carton without the pulp, along with the vanilla pudding powder, vanilla sugar, and orange finesse, and bring to the boil according to the package instructions until you have a pudding. Stir well and then transfer to a bowl. Immediately place a piece of cling film over the still-hot pudding to prevent a skin from forming. Let it cool until it, like the butter, has reached room temperature. In a bowl, beat the softened butter and icing sugar with a mixer until fluffy, then stir in the cooled pudding a spoonful at a time. Finally, stir in a shot of Grand Marnier. Whisk the cream until it’s nice and smooth. It’s great for filling sponge cakes and as a base for fondant cakes!