Wednesday, August 3, 2011

The Best Frosting, Ever!

Chocolate German Butter cream. Even the name inspires absolute deliciousness! Anything with chocolate, butter, and cream in the same sentence must be absolutely divine. Well, it's even better than that! The cold, thickness of the pastry cream, added to the fluffy, creamy, whipped butter, combined with the silky smoothness of the melted chocolate, makes this the best frosting I've ever had. I'm serious! This frosting takes the cake. The only thing that makes this more Delicious is that fact that it going to be accompanied with a devil's food chocolate cake. Amazing, Right? Go ahead and try it!

The recipe it sooo easy. All you need is to remember Butter/Cream (100% pastry cream to 100% butter). Make up a recipe of pastry cream and gradually add the exact amount of butter, at room temperature. When this is all combined, incorporate about 20% melted chocolate.



Here is my pastry cream recipe.

Ingredients


• 16 oz. milk
• 1/2 cup white sugar
• 1 vanilla bean, halved lengthwise
• 6 egg yolks
• 4 tablespoons all-purpose flour
• 2 oz unsalted butter
• 1 pinch salt

Directions

1. Place the milk, half the sugar and the vanilla bean in a saucepan over medium heat.

2. Combine the egg yolks and the remaining sugar in a bowl and whisk until light in color. Add in the flour and the salt, mix to combine.

3. When the milk just begins to boil, remove from heat and remove vanilla bean. Very slowly dribble the hot milk into the yolk mixture, stirring all the time. When about half of the milk has been added, place all of the yolk mixture into the saucepan over medium heat. Using a spatula or a whisk, mix the pastry cream as it heats, making sure to reach all of the corners of the pan when you stir. Bring the mixture to a boil. Let boil for about 1 minute, stirring constantly. The mixture will be thick.

4. Remove from heat and add the butter. Strain if you wish for a smoother cream. Place into a bowl and cover directly with plastic wrap to stop a skin from forming on the cream. Chill and use within a few days.

2 comments:

Kaylee Hicks said...

Sounds great! I'm waiting for you to make me one. :-) Yours always turns out better. Do I sound like I'm "buttering you up"? Well, I am!!

Natasha Durant said...

Yum! =D

Wednesday, August 3, 2011

The Best Frosting, Ever!

Posted by Marie
Chocolate German Butter cream. Even the name inspires absolute deliciousness! Anything with chocolate, butter, and cream in the same sentence must be absolutely divine. Well, it's even better than that! The cold, thickness of the pastry cream, added to the fluffy, creamy, whipped butter, combined with the silky smoothness of the melted chocolate, makes this the best frosting I've ever had. I'm serious! This frosting takes the cake. The only thing that makes this more Delicious is that fact that it going to be accompanied with a devil's food chocolate cake. Amazing, Right? Go ahead and try it!

The recipe it sooo easy. All you need is to remember Butter/Cream (100% pastry cream to 100% butter). Make up a recipe of pastry cream and gradually add the exact amount of butter, at room temperature. When this is all combined, incorporate about 20% melted chocolate.



Here is my pastry cream recipe.

Ingredients


• 16 oz. milk
• 1/2 cup white sugar
• 1 vanilla bean, halved lengthwise
• 6 egg yolks
• 4 tablespoons all-purpose flour
• 2 oz unsalted butter
• 1 pinch salt

Directions

1. Place the milk, half the sugar and the vanilla bean in a saucepan over medium heat.

2. Combine the egg yolks and the remaining sugar in a bowl and whisk until light in color. Add in the flour and the salt, mix to combine.

3. When the milk just begins to boil, remove from heat and remove vanilla bean. Very slowly dribble the hot milk into the yolk mixture, stirring all the time. When about half of the milk has been added, place all of the yolk mixture into the saucepan over medium heat. Using a spatula or a whisk, mix the pastry cream as it heats, making sure to reach all of the corners of the pan when you stir. Bring the mixture to a boil. Let boil for about 1 minute, stirring constantly. The mixture will be thick.

4. Remove from heat and add the butter. Strain if you wish for a smoother cream. Place into a bowl and cover directly with plastic wrap to stop a skin from forming on the cream. Chill and use within a few days.

2 comments on "The Best Frosting, Ever!"

Kaylee Hicks on August 3, 2011 at 8:16 PM said...

Sounds great! I'm waiting for you to make me one. :-) Yours always turns out better. Do I sound like I'm "buttering you up"? Well, I am!!

Natasha Durant on August 4, 2011 at 3:20 PM said...

Yum! =D