Ingredients
- 3 large egg yolks (or 1 whole egg), room temperature
- 45 grams granulated sugar, scant cup
- 42 grams cornstarch
- tiny pinch fine sea salt
- 240 mL whole milk
- 42 grams salted butter, room temperature
- 2 tsp vanilla bean paste, or extract (OR steep 1 vanilla bean in the milk for 10-20 minutes before)
- 170 grams unsalted butter, room temperature
Method
- In a medium bowl, whisk together the egg yolks, sugar, cornstarch and salt aggressively for 1-2 minutes, until the mixture becomes smooth and runny, with no more chunks.3 large egg yolks (or 1 whole egg) room temperature, 45 grams granulated sugar scant cup, 42 grams cornstarch, tiny pinch fine sea salt
- In a medium saucepan (preferably stainless steel or nonstick - avoid aluminum), heat the milk over medium heat, just until it comes to a simmer.240 mL whole milk
- Temper the eggs by streaming half of the milk into the egg mixture while continuing to whisk.
- Dump the whole mixture back into the saucepan and cook over medium-low heat, while whisking continuously.
- Within 1-3 minutes, the mixture should start to thicken, continue whisking.
- Once it's starting to stick to the pan, whisk aggressively for another 30-60 seconds. Remove from the heat and pour into a bowl with the butter and vanilla.2 tsp vanilla bean paste or extract (OR steep 1 vanilla bean in the milk for 10-20 minutes before), 42 grams salted butter room temperature
- Allow the heat from the pastry cream to melt the butter for a second and then gently whisk it. It may separate at first but it'll come back together as you whisk it.
- The pastry cream should be smooth and silky now, if you have any lumps, feel free to push it though a sieve.
- Cover the surface with plastic wrap and allow it to cool completely to room temperature. If you refrigerate it for a little, gently whisk it to get rid of any lumps before adding it to the whipped butter.
- Place the butter in the bowl of a stand mixer, fit with the whisk attachment (or a large bowl with a hand mixer). Turn the mixer up to full speed for about five minutes, scraping the bottom and edge of the bowl every so often.170 grams unsalted butter room temperature
- With the mixer on medium-low speed, add the cooled pastry cream to the butter in 3-4 increments. Add any flavors you want and mix just until it's all combined. Use a rubber spatula to scrape the bottom of the bowl to make sure it's all mixed well.
- Use immediately to frost cakes/cupcakes, etc. or cover and refrigerate or freeze until needed. Bring back to room temperature, rewhip and use as desired.
Notes
3 large egg yolks = 1 large egg, can be made either way.
Nutrition
Serving: 1cupCalories: 112kcalCarbohydrates: 5gProtein: 1gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 52mgSodium: 30mgPotassium: 31mgFiber: 0.01gSugar: 3gVitamin A: 325IUCalcium: 22mgIron: 0.1mg