Directions

1. 1

   In a medium saucepan, whisk together the milk, half of the granulated sugar, cornstarch, and salt. Place the saucepan over medium heat, stirring frequently, until the mixture thickens and reaches a boil. Once boiling, continue stirring for 1 minute until the cornstarch is fully cooked and the mixture is smooth.

2. 2

   In a small bowl, whisk together the eggs with the remaining granulated sugar until well combined.

3. 3

   Remove the milk mixture from heat and let cool for 1 minute. Slowly pour a small amount of the hot milk mixture into the eggs while whisking constantly to temper them, then pour the tempered egg mixture back into the saucepan with the remaining milk mixture, whisking continuously.

4. 4

   Return the saucepan to medium heat and cook while stirring constantly for 2–3 minutes until the mixture reaches an internal temperature of 160°F to ensure food safety, then remove from heat.

5. 5

   Stir in the 2 tablespoons of soft butter until fully incorporated, breaking down any lumps. Transfer the pastry cream to a bowl and press plastic wrap directly onto the surface to prevent a skin from forming. Cool to room temperature, about 15–20 minutes, or refrigerate until completely cooled.

6. 6

   In a large mixing bowl, add the 2 cups of soft, room-temperature butter and beat with an electric mixer on medium-high speed for about 3–5 minutes until pale and creamy.

7. 7

   Gradually add the sifted powdered sugar, a few tablespoons at a time, beating well after each addition until fully incorporated and smooth.

8. 8

   Beat in the vanilla extract until the buttercream is light, fluffy, and spreadable, about 2–3 minutes. Slowly fold or beat in the cooled pastry cream in three additions, mixing until fully combined and silky smooth.

9. 9

   Use immediately to frost cakes, fill pastries, or pipe decorations. If the buttercream becomes too soft, refrigerate for 15–20 minutes and re-beat before using.