The buttercream will succeed even if you rarely make cakes. The main ingredients are pudding, butter, and sugar. But what shouldn't be missing? Chocolate. Today it is a chocolate buttercream without any eggs.
First of all, get the butter out of the fridge - so that it gets room temperature. Then they prepare a pudding from cornstarch, milk and sugar.
Mix the milk briefly with the cornstarch, baking cocoa and sugar. Then cook on the stove to a pudding, stirring constantly. Heat water in a second kettle and place a bowl in it. In here they let the chocolate melt.
The pudding needs to cool completely (but not in the refrigerator). So that no skin forms, you either stir it from time to time - or cover the bowl with cling film. Once the pudding and butter are at room temperature, they can start.
The right temperature is essential for a great cream! The softened butter is beaten lightly with a little powdered sugar. Now add the whipped cream to the chocolate, fold in slightly and then stir it into the pudding. Now pour this mixture into the whipped butter, ladle-at-a-time. To do this, let the food processor run all the time (lowest setting. At the end, you may also want to add some Gelatine Fix. Your eye is asked for here. Make sure that everything takes on again when it is refrigerated. Put some of the cream in a second bowl off - you brew that later to brush on.