Custard and butter cream is one of the most popular creams used for layering cakes. It goes perfectly with shortcrust pastry, choux pastry and sponge cake. It is present in popular desserts such as horns with cream, Carpathian Mountain cake, Pychotka cake and many others. The preparation of the custard and butter cream is simple and no time-consuming. You start the whole process by preparing the homemade custard, cooking it and mixing it with butter. I make homemade custard, based on flour, egg yolks, sugar and vanilla and without pudding powder from a packet. I encourage you to read the following recipe for custard and butter cream – and if you are looking for inspiration for cakes with custard and butter cream, here are a few of them.
Ingredients for custard and butter cream.
- 800 ml milk
- 150 g crystal sugar
- 1 teaspoon of vanilla extract of vanilla pod
- 4 big egg yolks
- a pinch of salt
- 300 gr soft butter
- 80 gr all-purpose flour (4 full tablespoons)
- 30 gr potato flour (2 full tablespoons)
How to make custard and butter cream.
Pour 500 ml of milk into a pot, add a pinch of salt, sugar and vanilla and bring it to a boil. Meanwhile, mix 300 ml of milk with egg yolks, flour and potato flour in a cup. Pour the mixed ingredients over the boiling milk and, while stirring constantly, bring it to a boil again – I recommend doing it over a medium heat with a tendency to low. Cook the custard for 4-5 minutes, stirring constantly.
You can combine the custard with butter in two ways:
- Remove the hot custard from the heat, add soft butter to it – preferably not at once but in smaller batches, then cover it with cling film and let it cool down. I combine the custard with butter by mixing it with a wooden spoon until the cream is homogeneous. This usually takes a few minutes. Put the cold custard and butter cream into a bowl and rub it with a kitchen mixer, which should take 2-3 minutes. The advantage of this preparation method is that lumps will be completely absent from the cream.
- Cover the cooked custard with cling film and set it aside to let it cool down. The foil placed directly on the custard will prevent a skin from forming on it. Put soft butter in a bowl. Mash for 3-4 minutes until the butter is fluffy and almost white. At that point, add the cold custard to it in small batches, grating all the time. If you prepare the cream in such a way, you can get a bit stiffer cream than with the first method.
Good to know when making custard and butter cream.
You can cook the custard with an addition of vanilla extract, vanilla sugar or vanilla pods. I usually use vanilla extract. You can buy real vanilla extract in online stores and I recommend going for it. However, if you decide to use a vanilla pod, remember to first boil the milk with it for a while.
Do you like cakes with custard and butter cream? If so try our recipe for Sweet bread with custard cream.