Prague Cake Frosting
An airy frosting that simply melts in your mouth! This Prague cake frosting isn't hard to make at home — you just have to follow a few steps. The recipe's main trick is cooking one of the components over a water bath (double boiler), which is easy to do in any kitchen. Thoroughly whipping the butter matters too. Together, those two things are the key to a delicious buttercream with the silkiest texture.
Elena Elena
Recipe author
Prague Cake Frosting
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 5 %
4 g
Fats 67 %
49 g
Carbohydrates 27 %
20 g
532 kcal
GI:
5
/
5
/
90
- Take the butter (at least 82% butterfat) out of the refrigerator ahead of time. You'll need it a bit later, but it should be softened. 2. Pour the condensed milk into a small saucepan. Stir the egg yolk with a little water and add it to the pan too, along with the vanilla sugar for aroma. This is the base for the custard. 3. To make a classic Prague cake frosting, you'll need a water bath (double boiler) — a method where the mixture cooks over steam rather than direct heat. This gives the frosting its silky texture and keeps it from scorching on the bottom of the pan. Take a large pot, pour in a little water, and lower the saucepan with the frosting base into it; ideally, the bottom of the saucepan shouldn't touch the water. Boiling the water first and pouring it straight in speeds things up. Once the water in the lower pot boils, reduce the heat to a minimum and cook the custard, stirring constantly so the yolk doesn't curdle, until it begins to thicken. The custard should be smooth and uniform. Remove the saucepan from the water bath and cool the custard to room temperature, covering it with plastic wrap so it doesn't form a skin. 4. Transfer the softened butter to a mixer or food processor bowl and beat on high for about five minutes, until it turns pale. Then add the cooled custard a little at a time, beating until you have a smooth, thick mixture. 5. Add the cocoa powder and beat thoroughly once more. As soon as the cocoa is fully incorporated, the Prague cake frosting is ready. It should be very delicate, airy, and smooth, and easy to work with when assembling the cake. Happy baking!
Caloric content of the products possible in the composition of the dish
- Condensed milk with sugar - 324 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Cocoa powder - 374 kcal/100g
- Water - 0 kcal/100g
- Egg yolks - 352 kcal/100g
- Vanilla sugar - 379 kcal/100g
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