German buttercream

[MrsPatrickDempsey]

Fancy giving this a try but can't really be bothered to make patisserie cream. Would a good shop bought ready made custard be ok as a substitute?

@MrsPatrickDempseyspatrick
What is pattisserie cream?

These are the classic basic ingredients for Butterkrem (my gran's cookbook 1954)
250 g soft butter unsalted - room temperature
250 g gesiebten Puderzucker (sieved powdery sugar)
1 - 2 Eggyolks

It's all about the temperature of the ingredients and patience and speed while mixing.

@Prokupatuscrakedatus
That's interesting
I saw the idea on a baking programme - Nadia who won the bake off - and she mixed butter with creme patisserie which is basically thick homemade custard.
Have you tried it?

I don t have access to your baking programms (only to you tube snippets) or to custard, so no.
But I have heard of Nadia and if her adaptation works and tastes good, great.

These are the classic basic ingredients for Butterkrem (my gran's cookbook 1954)
250 g soft butter unsalted - room temperature
250 g gesiebten Puderzucker (sieved powdery sugar)
1 - 2 Eggyolks

Raw egg yolks?

I would not have thought that shop custard would be thick enough to use for mousseline, which is what Nadiya made. Homemade cremepat is pretty burly...sliceable!

I have never heard it described as german buttercream though, and from a quick google that corresponds to the recipe from @Prokupatuscrakedatus' Grandmother.

yes, of course
raw egg yolks

German buttercream is a mixture of vanilla pudding and butter. It is used in cakes like donauwelle or frankfurter kranz. Pretty easy to make from scratch. Here is a recipe - only use the Buttercream part of the recipe. mydinner.co.uk/donauwelle/

My mum used to make German buttercream all the time.
She always used a pack of Dr Oetker Puddingpulver (for 500 ml milk) according to the instructions and added it to 250 g butter. The butter needs to be creamed before that and both Pudding and Butter need to be at the same temperature otherwise the creme can split. She also added some alcohol to it. There was a different tipple for all of the different cakes/gateaux she used to bake.
The puddingpulver is just starch (about 30 g I think) with flavouring, so you could just use starch and vanilla.

Puddingpulver is basically the same as Bird's custard powder.

Puddingpulver! What a marvelous word. Don't you just love German?