Ingredients
1/2 cup sugar1 tablespoon cornstarch1 cup whole milk4 large egg yolks, room temperature, beaten1 teaspoon vanilla extractBUTTERCREAM:1-1/2 cups butter, softenedOptional: 3 tablespoons confectioners’ sugar and vanilla extract
Preparation
For pastry cream, in a small saucepan, combine sugar and cornstarch. Stir in milk until smooth. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer.
Remove from the heat. Gently stir in vanilla. Cool to room temperature without stirring. For buttercream, in a bowl, cream butter until fluffy, about 5 minutes. Gradually beat in cooled pastry cream. If desired, beat in confectioners’ sugar and additional vanilla extract until fluffy, about 5 minutes. If necessary, refrigerate until frosting reaches spreading consistency. Store in the refrigerator.
