German Buttercream

Preparation

1. Whip half of the milk together with the cornstarch and egg yolks until smooth.
2. Place the remaining milk, QimiQ Classic, sugar, and vanilla in a pan and bring to a scald.
3. Add the cornstarch mixture and continue to cook to 170° F.
4. Add the 2.1 oz / 60 g of butter, burr mix until smooth and allow to cool completely.
5. Whip the cold cream until smooth, add the 12.3 oz / 350 g of soft butter and continue to whip fro approx. 10 minutes or until completely smooth.