Plombir Custard Frosting
What makes it taste of plombir is not the vanilla but the sour cream cooked with egg: the sourness goes and a creamy density stays. The frosting is fussy in exactly one place — butter and custard base must meet at the same temperature. A cold base in warm butter splits into grains, and only reheating saves it. So both simply sit on the counter for an hour.
- Prep
- 20 min
- Cook
- 10 min
- Rest
- 2 h
- Total
- 2 h 30 min
- Servings
- 12
- Level
- Medium
- Per serving
- 190 kcal
Ingredients
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What to use instead
240 ml of milk in place of the sour cream gives something closer to a classic custard: less tangy and a little looser.
Makes: About 500 g, enough for a 22 cm cake
Shopping list
The ingredients for the servings you chose — copy them or send them to a messenger. Tick what you already have at home: only the rest goes on the list.
Method
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Step 1: Mix the base
Combine the sour cream, eggs and sugar in a saucepan and whisk smooth. Sift in the flour and whisk again until no lumps remain.
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Step 2: Cook it
Set over medium heat and cook, whisking constantly along the bottom. After 8–10 minutes it thickens to the consistency of thick cream and starts holding whisk marks.
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Step 3: Sieve it
Take it off the heat and push it through a sieve into a clean bowl straight away. That removes the grains of set egg white that always form, however carefully you whisked.
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Step 4: Cool to room temperature
Press cling film onto the surface and leave it on the counter until it is at room temperature. Do not refrigerate: cold, it will ruin the frosting.
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Step 5: Beat the butter
Beat the soft butter for 5 minutes, until pale and creamy. This matters most: under-beaten butter gives a dense frosting rather than a light one.
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Step 6: Bring them together
Add the cooled base a tablespoon at a time, beating after each. Beat in the vanilla at the end. The finished frosting is smooth, glossy and holds its shape.
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Step 7: Let it set
Chill for 20 minutes before layering a cake. It firms up in that time and stops sliding off the sponges.
Tips & variations
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Tip
If it does split, hold the bowl over hot water for ten seconds and beat again. Nine times out of ten it comes back together.
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Swap
240 ml of milk in place of the sour cream gives something closer to a classic custard: less tangy and a little looser.
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Tip
For a chocolate version, stir 50 g of melted dark chocolate into the warm base before cooling it.
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Storage
Three days in the fridge in a sealed container. Give it 20 minutes at room temperature and a short beating before using.
Nutrition
| 1 serving | Whole dish 12 servings | |
|---|---|---|
| Energy | 190 kcal | 2,280 kcal |
| Protein | 3 g | 36 g |
| Fat | 14 g | 168 g |
| Carbohydrates | 13 g | 156 g |
Approximate values calculated from standard ingredient data.
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