1 lb (454g) Butter
4 oz (113g) confectioners sugar
1 lb (454g) pastry cream

Cream together the butter and sugar until light and fluffy. Gradually add the pastry cream, mixing until fully incorporated. A chef friend of our acquaintance tells us that he uses a mix/boxed pastry cream (read vanilla pudding).

When made from true pastry cream (made from egg yolks, butter, milk, sugar and vanilla), this buttercream is a soft pale yellow in color. It’s highly perishable so it is generally made in smaller quantities, this recipe can easily be halved.