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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.


3 cups of confectioner's sugar

1 cup of cocoa powder

2 sticks of butter

2-3 tablespoons of heavy whipping cream


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!


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


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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