Keeps
Up
to
1
week
chilled;
frozen
up
to
3
months.
After
chilling
or
freezing,
ensure
the
buttercream
is
softened
to
squidgy
before
attempting
to
re-whip.
If
you
whip
cold
buttercream,
it
will
split.
Makes
550
g
(1
lb
3
o
z),
and
700
g
(1
lb
9
oz)
for
the
chocolate
version.
Takes
Around
1
hour.
German
brown
butter
buttercream
(or
GBBBC)
I
love
the
United
Nations
of
buttercreams – Swiss
is
egg
white
heated
with
sugar,
French
is
egg
yolk,
American
is
powdered
sugar
and
butter,
Italian
is
Italian
meringue-based (hot
sugar
syrup
on
egg
whites)
and
then
there’s
my
new
favourite,
German – made
with
a
thick
pastry
custard/
pudding-esque
base
with
butter
whipped
in.
I
adore
it
for
its
velvet
texture
and
mild
sweetness.
A
little
crème
fraîche
brings
a
balancing
tang.
When
the
custard
is
cooked,
cool
to
approximately
20–30°C
(70–85°F) – it
will
take
about
30
minutes
at
ambient
temperature
–
stirring
regularly
to
prevent
a
skin
forming.
The
custard
can
be
cooked
the
day
before
and
gently
warmed
back
to
target
temperature
in
the
microwave
or
over
a
double
boiler.
When
the
custard
is
cooled,
place
it
in
a
stand
mixer
bowl
with
160
g
(5½
oz)
of
the
butter
and
the
crème
fraîche.
Attach
the
whisk
and
whip
on
speed
5
(medium)
for
3–4
minutes.
Stop
and
scrape
down
the
sides
a
few
times.
Don’t
panic!
At
this
stage,
the
mix
will
look
lumpy
and
sometimes
a
broken/
split
mess,
but
the
hot
brown
butter
will
elevate
the
temperature
and
bring
it
back
to
smooth
and
creamy.
If
the
buttercream
still
looks
broken
after
adding
the
brown
butter,
elevate
the
temperature
again
by
scooping
out
a
heaped
spoonful,
warming
it
to
melty
hot,
then
streaming
it
back
in.
Keep
warming
and
whipping,
and
never
ever
give
up
on
a
but
tercream!
While
the
mix
whips,
cook
the
remaining
80
g
(2¾
oz)
butter
over
a
medium–high
heat
until
it’s
a
light
toasted
brown
and
bubbling
hot.
Immediately
slow
the
mixer
to
low
speed
and
stream
the
butter
slowly
into
the
custard
mix
while
the
mixer
is
still
whipping.
Stop
and
scrape
the
sides,
then
increase
to
speed
8
(under
high)
and
whip
for
another
5–6
minutes
to
smooth
fluffiness.
See
Buttercream
top
tips
(page 252)
for
extra
info.
1
×
small
batch
Cold-start
thick
custard
(page 247)
240
g
(8½
oz)
unsalted
butter,
squidgy
(at
approx.
20°
C/
70°F)
40
g
(1
½
oz)
crème
fraîche
(at
approx.
20°
C/
70°F)
Adaptrix
Be
aware
that
additions
can
cool
the
buttercream,
so
if
the
mix
looks
like
it’s
threatening
to
break/
split,
warm
up
a
small
portion
and
re-whip.
Dark
chocolate
Stream
in
160
g
(5½
o
z)
warm
melted
bittersweet
chocolate
(50–60%
cocoa)
after
the
hot
butter.
All
butter
Cut
the
crème
fraîche
and
replace
with
40
g
(1½
oz)
of
butter
at
the
start.
Freeze-dried
fruit
Crushed
and
whisked
in, freeze-
dried fruit
gives
buttercream
a
stable
fruit
flavour.
Powder
and
add
until
you
reach
the
flavour
you
want
–
around
25
g
(1
oz)
for
a
whole
batch
of
buttercream.
Jammy/
curd
Whisk
120
g
(4½
oz)
of
your
favourite
jam,
preserve
or
curd
into
softened
buttercream
to
add
fruity
flavour.