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Kirsch Buttercream

I found this delicious version of a buttercream recipe in a book that I purchased from Amazon called Kauffeehaus by Rick Rodgers. This book is filled with delicious recipes of cakes, cookies, and donuts. I modified the recipe a little by adding 1/2 cup of icing sugar, which helped to thicken the consistency of the buttercream.

Kirsch Buttercream

Ingredients

  • 1 cup milk, divided 2 tablespoons cornstarch 2/3 cup granulated sugar 2 large egg yolks 1 cup (2 sticks) unsalted butter, at room temperature, cut into small pieces 2 tablespoons Kirsch, or Cognac or golden rum (can also use artificial liquor flavoring too

Instructions

  1. Pour 1/4 cup of the milk into a heavy bottomed medium saucepan, and add the cornstarch. Which to dissolve the cornstarch, then whisk in the sugar and yolks until smooth. Whisk in the remaining 3/4 cup of milk. Whisking constantly, being sure to reach into the corners of the saucepan, bring to a full boil over medium heat; the pastry cream will be thick. Remove from heat and transfer to a bowl set in a larger bowl of ice water. Stirring often, cool the pastry cream.
  2. In a medium bowl, mix on high speed, beat the butter until smooth, about 1 minute. A tablespoon at a time, beat in the cooled pastry cream. Beat in the kirsch.

Comments (1)

Did you add the icing sugar to the butter to beat or did you add it in another step?
Cake Central › Recipes › Kirsch Buttercream