German Vanilla Buttercream
300 ml whole milk
75g caster sugar
1 teaspoon vanilla pod
3 free range organic egg yolks
30g cornflour
100 ml double cream, whipped
150g soft butter
Tomorrow we will make Donauwelle, a delicious German pastry with fresh cherries, two types of cake and a German vanilla buttercream. We make the buttercream a day in advance, so that it can set in the refrigerator overnight.
This is how you make this German vanilla buttercream
Cut open the vanilla pod and scrape out the seeds.
Pour the milk in a saucepas and bring it close to a boil.
Add the sugar, vanilla pod and seeds to the milk.
Meanwhile stir the egg yolks with the cornstarch until smooth.
Add 1/3 of the milk mixture to the bowl and stir until smooth.
Now add the egg mixture to the milk mixture in the pan and remove the pod.
Stir continuously until it thickens, stir so it doesn't set on the bottom.
Pour the hot vanilla mixture through a sieve into a cold bowl, press on cling film and let it cool in the fridge until it reaches room temperature
Beat the double cream into stiff peaks while you wait
Place the bowl with vanilla sauce 1hr in the refrigetor.
Quickly beat in the vanilla cream.
Add the whipped cream too.
Mix all three components together.
We spread the vanilla butter cream over the donauwelle cake.
When the tartlets are dressed up they look like this.
We use this delicious vanilla buttercream not only in Donauwelle but on all kinds of pastries.
Between biscuits, on cupcakes and in cakes it also tastes very good!