Vanilla and Cocoa Buttercream for Cakes, Slices and Czech Choux Buns
Make a smooth buttercream that works for cakes, slices and věnečky. Choose either the vanilla or cocoa version depending on the pudding you use. You can spread it straight away, or chill it first so it pipes beautifully.
Total: 30 min
Servings: 1
Method
01.
For the cream, use either vanilla or cocoa pudding. For each batch, always add 200 g softened butter and sugar to taste, about 3 tbsp. For the vanilla cream, cook the vanilla pudding mix with 0.4 l milk. Leave it to cool in a mug or small bowl covered with cling film so that no skin forms. Beat the softened butter with the sugar, then gradually mix in the cooled pudding. Beat until smooth.
02.
Put the finished cream in a cool place so that it is easier to work with a piping bag. If you are using it to spread slices, cakes and similar, you can use it straight away and chill the finished bakes afterwards. For the cocoa cream, cook the cocoa pudding mix with 0.4 l milk. Leave it to cool in a mug or small bowl covered with cling film so that no skin forms. Beat the softened butter with the sugar and cocoa, then gradually mix in the cooled pudding. Beat until smooth.
03.
Work with the cocoa cream in the same way as the vanilla cream.
