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Buttercream Frosting and Flavor Variations
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REAL old-fashioned buttercream frosting that can easily be made into a variety of flavors like raspberry, chocolate, or hazelnut.
serves/makes:
ready in:
1-2 hrs
1-2 hrs
2 reviews
ingredients
3 cups milk
1 cup sugar
3 large egg yolks
1/2 cup cornstarch
1 tablespoon pure vanilla extract
1 teaspoon almond extract (optional)
2 cups unsalted butter, at room temperature
directions
Place 2 cups of milk in the top of a double boiler over simmering, not boiling, water. Add the sugar and cook, stirring occasionally, until the milk is steaming (not boiling), and the sugar is dissolved, about 6 minutes.
Meanwhile, whisk the remaining milk with the egg yolks, mixing until blended. Whisk in the cornstarch and mix until smooth.
Slowly add the cornstarch mixture to the sugar mixture, whisking constantly until the pastry cream thickens, about 5 minutes. When the pastry cream is thick, remove the pan from the heat and whisk in the vanilla and almond extracts.
Transfer the pastry cream to another bowl (this will help speed up the cooling time). Stir the pastry cream every 5 minutes until it is completely cooled to room temperature (this will take about an hour).
Important note: both the butter and pastry cream must be at room temperature before combining them.
Place the butter in a mixing bowl. Beat on medium speed for 2 minutes or until the butter is fluffy, scraping down the sides of the bowl as needed.
With the mixer running, slowly add the pastry cream to the butter, scraping down the sides of the bowl as needed. Beat for 15 seconds on high speed once all the pastry cream has been incorporated.
Use the buttercream immediately or store in an airtight container in the refrigerator for up to 3 days.
recipe tips
Caramel Flavored Buttercream
Add 1/4 cup caramel ice cream topping per 1 cup of buttercream
Chocolate Flavored Buttercream
Add 1/2 cup cooled chocolate ganache per 1 cup of buttercream
Hazelnut Flavored Buttercream
Add 1/4 cup Nutella hazelnut spread per 1 cup of buttercream
Fruit Flavored Buttercream
Add 1/4 cup raspberry, apricot, or strawberry jam per 1 cup of buttercream
Praline Flavored Buttercream
Add 1/3 cup hazelnut nougat per 1 cup of buttercream
Boozy Frosting
Substitute Grand Marnier, Framboise, Frangelico or any liqueur for the vanilla in the recipe
common recipe questions
Can the buttercream be frozen?
The buttercream can be frozen for up to 2 weeks. Let it thaw in the refrigerator overnight, then gently reheat in the top of a double boiler and stir constantly until it can be whisked. Remove the pan from the heat and whisk vigorously until it is the original consistency (it will take several minutes).
nutrition data
51 calories, 4 grams fat, 3 grams carbohydrates, 0 grams protein per tablespoon. This recipe is low in sodium.
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reviews & comments
November 20, 2013
I do not understand, what is pastry cream referred in this recipe. and how do you make pastry cream?
See the heading marked "pastry cream" in the list of ingredients? The ingredients under that are for the pastry cream part of the recipe. Follow the directions and you'll have made pastry cream which is then combined with the butter to make buttercream.
November 22, 2007
I made a chocolate chip and made this buttercream frosting. It was awesome, and everyone loved it.