Chocolate Custard Buttercream: A Cooked Cocoa Pudding Base Makes It Silky and Firm Enough to Hold Its Shape

Chocolate custard buttercream turns holiday cakes, rolls and little tartlets into bakery-style treats with real chocolate flavor. A cooked starch base is whipped into butter, so the cream holds its shape beautifully, does not melt when cut and does not curdle as long as everything is at the same temperature.

The base is a thick cocoa pudding enriched with dark chocolate, cooled completely to room temperature. Whipped gradually into fluffy butter, it gives a silky, firm filling reminiscent of chocolate ice cream, and it suits any Christmas dessert table.

Ingredients

Instructions

1. In a saucepan, whisk the cocoa, sugar and cornstarch together while dry.
2. Add the 2 egg yolks and pour in just a little of the milk (from the 500 g). Whisk well to a smooth paste with no lumps.
3. Pour in the rest of the milk and whisk again until the mixture is uniform and liquid.
4. Set the pan over medium heat and warm the mixture, stirring constantly from the bottom so it does not scorch.
5. As soon as the mixture visibly thickens and the first bubbles appear, reduce the heat to the lowest setting and cook, stirring constantly, for 1 more minute. Then remove from the heat.
6. Add the broken dark chocolate to the hot pudding and stir until fully melted and smooth and glossy.
7. Immediately cover the pudding with plastic wrap pressed directly onto the surface so no skin forms, and let it cool completely to room temperature, at least 2 hours.
8. Beat the softened butter with a mixer for about 3 to 4 minutes, until pale and fluffy.
9. Add the cooled chocolate pudding to the whipped butter 1 to 2 tablespoons at a time, mixing briefly on low speed after each addition until combined.
10. Use the finished chocolate buttercream right away to fill Christmas desserts, cake layers or eclairs, or to decorate holiday treats.

Video Recipe

Tips for Perfect Chocolate Custard Buttercream

• Match the temperatures. The pudding and the butter must both be at room temperature. Even slightly warm pudding or cold butter can make the buttercream curdle.
• Prevent a skin. Press plastic wrap directly onto the surface of the pudding while it cools.
• Add gradually. Add the pudding to the butter 1 to 2 tablespoons at a time and mix on low speed.

Frequently Asked Questions (FAQ)

• How do I keep the buttercream from curdling? The softened butter and the cooked chocolate pudding must both be at the same room temperature before whipping. If the pudding is even slightly lukewarm or the butter too cold, the cream may curdle and form lumps.
• How long and how should I store the finished cream? Store the buttercream, or desserts filled with it, in a closed container in the refrigerator for 3 to 4 days, where it sets firmly and keeps a stable consistency.
• Can I make the pudding base ahead for Christmas? Yes. Cook the pudding, cover it with plastic wrap on the surface and refrigerate it; bring it back to room temperature before beating it into the butter.
• Can I use milk chocolate? Dark chocolate is what the recipe uses. Milk chocolate would give a milder, sweeter cream.
• What can I use the buttercream for? It works as a filling for cake layers, rolls, eclairs and tartlets, and for decorating.

Use the finished buttercream right away for filling and decorating your holiday baking.

The recipe is based on a version by the YouTube channel Молодая Хозяюшка, adapted by the We Cook With Love team.

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