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Ice Cream-Style Custard Buttercream

An incredibly silky buttercream that tastes just like vanilla ice cream! This milk-based custard buttercream is an easy, foolproof recipe you can make right at home. It's wonderfully versatile—use it to fill and frost cakes, cupcakes, croissants, and all kinds of pastries. Light and airy, it tastes just like the classic plombir ice cream it's named after.

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Custard ice cream with milk
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 8 % 4 g
Fats 53 % 28 g
Carbohydrates 40 % 21 g
356 kcal
GI: 10 / 0 / 90
    1. First, take the butter out of the refrigerator ahead of time (about an hour to an hour and a half) so it can soften—you'll need it at room temperature for this buttercream. Use a good butter with 82% fat or higher; it makes the cream lighter and more delicate. 2. Crack 2 eggs into a bowl and beat them with a whisk. Add the sugar and a pinch of salt and whisk again. Pour in about 100 ml (a scant 1/2 cup) of cold milk and whisk until smooth. Add the flour and whisk again until there are no lumps. 3. In a saucepan over medium heat, bring the remaining milk to a boil. Then, whisking constantly, pour the egg mixture into the hot milk in a thin stream, a little at a time. Lower the heat to its lowest setting and keep cooking, stirring constantly, for another couple of minutes until the custard begins to thicken. Once it has thickened enough, take the pan off the heat and press a piece of plastic wrap onto the surface. Let the custard cool to room temperature. 4. When the custard has cooled completely, beat in the softened butter and add the vanilla. Whip with a mixer (or by hand with a whisk) until the buttercream turns white, light, and airy. Important: the custard must be fully cooled before you add the butter—if it's still warm, the finished buttercream will taste greasy. 5. If you like, beat in a splash of cognac (or your favorite liqueur) and whip once more until fluffy. Your ice cream-style buttercream is ready! It comes out delicious—light, snow-white, weightless, and airy, just like plombir. Spread it between cake layers or use it to fill profiteroles, cream horns, or éclairs. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Whole cow's milk - 68  kcal/100g
  • Milk 3.5% fat content - 64  kcal/100g
  • Milk 3.2% fat content - 60  kcal/100g
  • Milk 1.5% fat content - 47  kcal/100g
  • Concentrated milk 7.5% fat content - 140  kcal/100g
  • Milk 2.5% fat content - 54  kcal/100g
  • Chicken egg - 157  kcal/100g
  • Egg white - 45  kcal/100g
  • Egg powder - 542  kcal/100g
  • Egg yolk - 352  kcal/100g
  • Ostrich egg - 118  kcal/100g
  • Whole durum wheat flour fortified - 333  kcal/100g
  • Whole durum wheat flour, universal - 364  kcal/100g
  • Flour krupchatka - 348  kcal/100g
  • Flour - 325  kcal/100g
  • Granulated sugar - 398  kcal/100g
  • Sugar - 398  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
  • Ordinary cognac 'three stars' - 239  kcal/100g
  • Cognac - 239  kcal/100g
  • Salt - 0  kcal/100g
  • Vanillin - 288  kcal/100g

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