I’m not a butter cream frosting lover. Maybe because I had too many bad butter cream frosting experiences in my day. You know, the ones where you bite into a cake and it tastes like you have a mouth full of butter.
Well, I guess butter cream is supposed to taste like butter, but I’m not a big fan of that taste. I tried the highly praised swiss meringue butter cream frosting in hopes that it won’t be a buttery mess, and was not impressed. So I gave up on it.That’s until mom gave me this recipe. She has actually been making this cream for years, I guess it never dawned on me it was butter cream frosting…because it tastes amazing, and not a bit like butter. It’s so light and fluffy, it feels like a cloud in your mouth. The texture of this cream is also not the same as the traditional one. The base of this frosting is pastry cream/custard, so it’s not as stiff as other butter creams. This frosting is perfect as a cake filler, and for decorating, but keep in mind it won’t hold up it’s shape if left out of the fridge for a while. This recipe can also be used as vanilla frosting, just leave out the chocolate chips.
I can’t wait to make a cake with this! Definitely my new go to frosting.
- 2 sticks butter (1 cup) softened
- 3 Tablespoons confectioners sugar
- 1 cup pastry cream
- 1/4-1/3 cup chocolate chips
Add butter and sugar into the bowl of your electric mixer.Mix on high speed with a paddle attachment for 7-8 minutes, or until butter fluffs up. Add the pastry cream/custard, and mix on high for about 7 minutes. At first it will get lumpy and curdled, keep mixing its perfectly normal, after about 7 minutes it should fluff up and look creamy.Depending on how chocolaty you want your cream, melt 1/4-1/3 cup chocolate chips in the microwave. Add it to the cream and mix for about another minute until chocolate is incorporated.Add this as frosting to your favorite cupcakes, cakes, sandwiched between cookies…whatever your heart desires.