Chocolate pudding buttercream from Pastry Love: A Baker's Journal of Favorite Recipes (page 345) by Joanne Chang

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Notes about this recipe

  • Astrid5555 on October 23, 2022

    Agree with Zosia, good taste but a little soft to work with at room temeperature.

  • Zosia on March 19, 2020

    I know this as a cooked flour frosting (Joanne's name for it is much more appealing). This is my first time making a chocolate version and it was as smooth and silky as its vanilla counterparts, with a good, but not too intense chocolate flavour. I did find that it was a little more temperature sensitive than some other types of buttercream; it was a little too soft and loose to work with at ~23C but too stiff at 20C (temperature at which I initially tried to frost Ashley's Birthday Cake).

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