Difference between revisions of "German Buttercreme"
RealRecipes (talk | contribs) m (Text replace - "Category:German Recipes" to "Category:German cuisine") |
RealRecipes (talk | contribs) m (Text replace - "\[\[Category:German ([^cC])(.*)\]\]" to "Category:German cuisine Category:$1$2 Recipes") |
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[[Category:German cuisine]] | [[Category:German cuisine]] | ||
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[[Category:Vanilla pudding Recipes]] | [[Category:Vanilla pudding Recipes]] | ||
Revision as of 11:09, 9 May 2012
Description
4-6 servings
File:1300904742.jpg
German Buttercreme
Ingredients
Directions
- Prepare pudding according to package direction.
- Cover (so it will not get that icky skin) and let completely cool down over night.
- Do NOT put it in the fridge.
- Lay butter next to it, so butter and pudding will have the same temperature later.
- On the next day, mix butter with mixer on medium speed until it is fluffy.
- Add pudding- one spoon after the other.
- Mix constantly.
- If pudding is mixed completely with the butter, blend everything well some seconds, so that it is mixed up completely and is free of lumps.
- TIP: Please do not use fat reduced products or a cheap pudding- the taste will not as good as with rich ingredients
