2 C milk
150 g sugar
4 yolks
3 T cornstarch
3 T flour
1/8 t salt
2 C butter, room temp
120 g powdered sugar
2 t vanilla
In a sauce pan, whisk together milk, yolks, sugar, and salt.
Pour about 1/2 C of this mixture into a small mixing bowl.
Whisk in cornstarch and flour, ensuring there are no lumps.
Add another C milk mixture into a bowl and whisk.
Pour back into saucepan.
Cook on medium heat, whisking constantly.
Once boiling, reduce heat to low and simmer 2-3 mins.
Remove from heat and press through nut milk bag.
Cover and let cool to room temperature.
Beat butter for 15 seconds.
Beat in powdered sugar until fully incorporated.
Beat on medium speed for 30 secs.
Add room temperature creme pat, beating well between spoonfuls.
Beat in vanilla until incorporated, then beat on high for 10 secs.
Note:
All buttercreams are too buttery for my taste.
It's possible to whip in any of these:
melted and cooled chocolate,
fruit preserves, reduced puree, or curd,
nut butters
caramel
alcohol
milk or cream
extracts
extra powdered sugar
crushed freeze dried fruits
dehydrated coffee
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