My Austrian Butter Cream!
Recently I have had many request for my Butter Cream recipe, and today I thought I would post it for your use and enjoyment….
My Butter Cream is a European custard based cream…it contains 50% unsalted butter and 50 % a thick custard. It is very versatile since one can add any flavor to it and make it into a chocolate cream as well…
In Europe…as I remember from my mother as well from reading many of my Austrian and German Pastry Cookbooks that there is no distinction between an icing or a filling for a cake.
There are many fillings for cakes… many are not necessarily butter creams. When it comes to fillings for cakes there are different flavored butter creams; butter creams flavored with various alcohols, like brandy and liqueurs, as well as Vanilla, Almond, Orange, Lemon, Coffee and Chocolate. But, there are also fillings that are made from cake crumbs that are mixed with either alcohol, jams or finely grated nuts that make up the center layer of a cake. My favorite is a nut filling that is mixed with cake crumbs and brandy…..
But today I will show you how I make my Austrian Butter Cream.
You need a very thick custard at room temperature and the same amount of butter also at room temperature and of course sugar.
Austrian Vanilla Butter Cream
2 cups whole milk
1/3 cup cornstarch
½ cup sugar
2 jumbo eggs
Add the above ingredients into a sauce pan, starting with the milk, then the cornstarch and mix it well until the starch particles are well suspended in the milk, then add the sugar and the 2 whole eggs. Again, mix well until all is well integrated into the milk.
Turn on the heat to high, and cook the mixture while stirring constantly. The mixture will start to change color to a deeper yellow color; when the first boiling bubble appears take the sauce pan off the heat and holding the saucepan in your hand mix vigorously with your other hand until the custard is smooth and silky.
Sometimes I have to put the custard back onto the burner for just a few seconds to heat it just a bit more then again take the custard off the heat and mix it well until it is smooth and creamy.
At this time the custard might appear a little lumpy, but as you keep mixing/whipping it the lumps will disappear.
I usually taste it to make sure that the starch is cooked.
Transfer the custard into a small glass bowl and cover it with plastic wrap. Let it cool to room temperature which will take a couple of hours at least.
However, you can place it into an ice bath or refrigerator to cool it quicker. If the custard is in the ice bath then keep mixing it which speeds up the cooling process. If you have time then cool it in the refrigerator covered with plastic wrap for about one hour or so.
When you are ready to start to make the Butter Cream drop the cold custard into your food processor and process it for a couple of minutes to make the custard smooth and creamy before adding it to the butter and sugar..
Making the Butter Cream…
4 sticks unsalted butter (2 cups) at room temperature
1 cup powdered sugar
2 to 3 tsp of Vanilla
Remember both custard and butter have to be the same temperature…room temperature.
If the butter seems to be a bit warmer than room temperature, then the custard should be on the cool side…rather than room temperature. If both the custard and the butter are warmer than room temperature…you will end up with a soupy mass that will not whip.
Cream the butter and the powdered sugar until very fluffy then add the custard one spoon full at a time, beating after every addition. Do take your time to make sure the custard has been absorbed by the butter every time. I use a medium speed while incorporating the custard since high speed will result in over beating the cream.
Add the Vanilla Extract and mix well.
I like to make this cream just before I fill and cover the cake. If I am not quite ready or do not have the time to fill the cake immediately I cover the mixing bowl with plastic wrap and place it in the coolest place in the house. Refrigerating it will change the consistency of the cream, and re-beating it will definitely change the cream completely.
Note: I bake the cake the night before so that it will settle and completely cool. I do not refrigerate the baked cake,I leave it at room temperature covered with wax paper and a tea towel.
It is easier to cut a cake when it is about a day or two old.
In one of my previous posts (Archive -July3, 2010) I have spoken about the fact that the cake is like the bread in a sandwich, because the filling and the flavor of the filling is the most important part of an “Austrian Torte,” and usually named after the filling and not the cake itself.
Here are a few pictures
of some of my butter cream cakes.
Remember this butter cream is only 50% butter and 50% custard!
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Maria Reisz Springer
Maja’s Kitchen LLC