Boston Cream Pie Pastry Cream and Chocolate Buttercream

Updated: Sep 15, 2019

Hi guys! If you saw my Madie Cake Test Kitchen video (Episode One), I told you guys to look on the blog for my chocolate buttercream recipe. This chocolate buttercream is my absolute favorite, and it goes perfectly with anything you make.


Ingredients:

3 cups of confectioner's sugar

1 cup of cocoa powder

2 sticks of butter

2-3 tablespoons of heavy whipping cream


Directions:


Beat the batter until light and fluffy. Then slowly add the powdered sugar cup by cup until combined. Add cocoa powder and stir until smooth.


 

Next, I also mentioned my pastry cream. Here are the ingredients and directions for those!


Ingredients:

1/2 cup of sugar

1/4 cup of cornstarch

A pinch of kosher salt

2 cups of whole milk

4 large egg yolks

2 tablespoons of unsalted butter

1 teaspoon of pure vanilla extract


Directions:


Whisk together the sugar, cornstarch, and salt in a medium saucepan. Also whisk the milk and egg yolks in a small/medium glass measuring cup. Add that mixture to a saucepan with butter and boil that over medium heat. Let the concoction boil for 1 minute, whisking often. After the time is up, take it and stir in the vanilla extract.


Then, strain the cream through a fine-mesh sieve into a bowl. Cover the bowl with plastic wrap, making sure to push it onto the dough in order to keep it preserved. Refrigerate for at least 2 hours, but you can leave it for up to ~3 days. You want the mixture to be chilled, but in there for a short enough amount of time that it's still tasty when you take it out! Always make sure to re-whisk the batter and make it smooth before using it.



Cupcakes that I made for the Test Kitchen video.

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