Whipped Custard & Buttercream

• Bakers note; The custard buttercream is safe to eat because the egg yolk mixture is cooked over low-medium heat until it thickens. This cooking process pasteurizes the eggs, ensuring they're heated sufficiently to eliminate any harmful bacteria.
   
• Using a sharp knife, carefully split the vanilla bean lengthwise down the middle, then use the back of the knife to scrape out the seeds.
   
• Baker's Tip: In this crucial step, ensure constant stirring to prevent the mixture from sticking to the bottom of the pan. The cream should gradually thicken; if it remains too runny, it needs more cooking time. While boiling might lead to curdling, a few small bubbles are fine. Aim for a gentle simmer to achieve the perfect consistency.
   
• In a medium saucepan, add 175 grams of sugar, 6 large egg yolks, one vanilla bean/pod, one teaspoon of vanilla bean paste, and 150 grams of heavy cream; give it a quick whisk. Heat the mixture (stirring at all times) on medium-low heat until it's just below boiling point, taking care not to let it boil. If it boils, the eggs will curdle. Then, reduce the heat to low and let it simmer gently while stirring constantly. It will gradually thicken, which is a good visual indicator that the eggs have been heated sufficiently. This step takes about 20 minutes.
   
• Once your custard is ready, remove it from the heat. Take out the vanilla bean, and scrape out all those delicious seeds, stirring them back into the custard for extra flavor. Don't forget to put the vanilla bean pod back into the mix for that extra burst of vanilla goodness. Then, pour the entire custard mixture into an airtight container. It's really important to let it cool down in the fridge until it's completely cold, which should take around two hours. This chill time is crucial to nailing the perfect texture and flavor for your custard buttercream. While it sits in the fridge, the custard will firm up nicely.
   
• To make the Whipped Custard Buttercream, Use semi-cold salted or unsalted butter. Semi-cold = pliable but still cool. Cut 150 grams of salted or unsalted semi-cold butter into  → small cubes. 
   
• Bakers Note; For the whipped custard buttercream, I use semi-cold butter, preferably salted for its flavor enhancement. If you opt for unsalted butter, be sure to add a extra pinch of salt to the mixture to bring out the full depth of its taste.
   
• In the bowl of a stand mixer equipped with a paddle attachment, combine 150 grams of butter and a pinch of salt. Mix on high speed for approximately 3 to 5 minutes, until the butter becomes aerated. It should appear light, fluffy, and noticeably paler in color compared to its initial state. During this process, use a silicone spatula to frequently scrape down the sides and bottom of the bowl to ensure even mixing.
   
• Add the cold custard, then turn your mixer to high speed as soon as the frosting becomes a little lighter and the butter is whipped in, you have to stop. About 1 to 3 minutes If you whip too much, it could taste very buttery and can separate. use a silicone spatula to frequently scrape down the sides and bottom of the bowl to ensure even mixing.
   
• Use immediately.
   
• If your frosting seems too soft,  cover the bowl, and place it in the fridge for 30 to 60 minutes to become firmer. 
               
• Remove the bowl from the fridge. Take a few seconds to stir the whipped custard buttercream with a spatula to push out the air pockets and lighten the buttercream.
   
• Use immediately or store in an airtight container in the fridge for up to 3 days or use it to fill or cover your cake or pipe onto your cupcakes.