John Myers
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Pudding Buttercream Pie
The perfect pudding buttercream pie recipe with a picture and simple step-by-step instructions.
- 1 Pc. Viennese floor light, 3-fold
- 500 ml Milk
- 2 Pck Vanilla flavored cooking pudding powder
- 250 g Soft butter
- 3 tsp Baking cocoa
- Optional decorations of your choice
Tip: light or dark variant
- You can also turn the cake exactly the other way around in terms of color. Simply buy a dark triple base (available from Kaufland, for example, you can of course bake it yourself), 1/4 of the cream with it! Mix teaspoons of cocoa aside for decoration.
- PS: there are no limits to the imagination when decorating and decorating;)
preparation
- Cook the pudding as usual, but only take half as much milk as offered and then let it cool down completely.
- Strain the pudding through a sieve (otherwise the cream will be too lumpy) and mix with the soft butter. Leave 1/4 of the cream light and set aside for decoration and mix the remaining cream with the cocoa.
- Now place the first cake base on a cake plate and coat with 1/3 of the dark pudding cream, place the second base on top, coat again with 1/3 of the dark cream and put on the last base.
- Use the last third of the dark cream to spread the cake on top and on the edge.
Tip without piping bag / nozzle
- You can put the cream in a freezer bag, cut off one of the lower corners (depending on how big it should be, only cut off a tiny corner for writing) and decorate or write on the cake.
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