Buttercream Frosting and Flavor Variations

Place 2 cups of milk in the top of a double boiler over simmering, not boiling, water. Add the sugar and cook, stirring occasionally, until the milk is steaming (not boiling), and the sugar is dissolved, about 6 minutes.

Meanwhile, whisk the remaining milk with the egg yolks, mixing until blended. Whisk in the cornstarch and mix until smooth.

Slowly add the cornstarch mixture to the sugar mixture, whisking constantly until the pastry cream thickens, about 5 minutes. When the pastry cream is thick, remove the pan from the heat and whisk in the vanilla and almond extracts.

Transfer the pastry cream to another bowl (this will help speed up the cooling time). Stir the pastry cream every 5 minutes until it is completely cooled to room temperature (this will take about an hour).

Important note: both the butter and pastry cream must be at room temperature before combining them.

Place the butter in a mixing bowl. Beat on medium speed for 2 minutes or until the butter is fluffy, scraping down the sides of the bowl as needed.

With the mixer running, slowly add the pastry cream to the butter, scraping down the sides of the bowl as needed. Beat for 15 seconds on high speed once all the pastry cream has been incorporated.

Use the buttercream immediately or store in an airtight container in the refrigerator for up to 3 days.