Cakes
Vanilla Custard Buttercream: Holds Its Shape for Eclairs and Cream Squares With No Pudding Powder
A cooked vanilla custard buttercream without pudding powder, made from milk, eggs, and butter. It holds its shape for éclairs, choux wreaths, and cream squares.
Instructions
Crack the eggs into a heavy-bottomed saucepan, add the sugar and cornstarch, and whisk everything until smooth with no lumps.
Pour in the milk and whisk well again. The milk can be cold.
Set the pot over medium heat and cook, stirring constantly.
When the cream starts to thicken, lower the heat. After the first bubbles appear, cook for another 1 minute so the starch cooks through and you can't taste it in the cream.
Remove from the heat, add the vanilla, and stir until completely dissolved.
Pour the smooth custard into another bowl and cover with plastic wrap pressed directly against the surface of the cream to prevent a skin from forming. Let it cool completely to room temperature.
Whip the softened butter (at room temperature) with a mixer until light and fluffy, about 4 to 5 minutes.
Gradually (1 to 2 tablespoons at a time) whip the cooled custard into the whipped butter. The butter and the cooked base must be at the same room temperature, or the cream will curdle. You'll get a smooth, firm cream.