German buttercream is awesome (2022) | Hacker News Reader

German buttercream is awesome (2022)

sidhe.org

63 pointsluu24 comments

A delicious example of a buttercream cake is "Frankfurter Kranz" ("Frankfurt crown cake"). Here's an excerpt from its Wikipedia article to get an idea what it's like:

"Preparation starts with the baking of a firm sponge cake in a ring shaped baking tin. The cake is then sliced horizontally to divide it into two or three rings, and thick layers of buttercream icing are placed between the rings, usually with a layer of red jam (typically strawberry, blackcurrant or cherry jam). The outside of the cake is then thickly coated with more buttercream and topped with caramel-covered brittle nuts, called Krokant, toasted almond flakes and/or ground hazelnuts. Krokant is signature to this dish.", from https://en.wikipedia.org/wiki/Frankfurter_Kranz

Enjoy if you don't mind the calories...

A Frankfurter Kranz in one of those dishes where merely reading the recipe may suffice to cause diabetes.

My wife has been making Russian buttercream lately, which uses sweetened condensed milk added to whipped butter. It tends to be less sweet than most varieties which I count as a plus.

German buttercream sounds good.

Last year I did this with an elderflower cordial, but I followed a recipe for lemon curd (substituting Belvoir Farms) rather than using 350 mL (!!) of the pH 3 liquid in a pastry cream. I ended up adding a little powdered sugar while beating the frosting because I thought it should be thicker. It got rave reviews from the intended audience.

I will have to try this. I wonder if the buttercream can maintain its consistency if the sugar is replaced with Oleo-Saccharum. I'll have to experiment!

https://en.wikipedia.org/wiki/Oleo_saccharum

You'd want to cut back on the other fats accordingly . . .

Yes, though it's the terpenes I'm worried about. They are phenomenal solvents and I could see them destabilizing a custard.

https://www.seriouseats.com/buttercreams-frosting

https://www.seriouseats.com/frostings-guide

The different kinds of buttercream are all amazing!

German buttercream is my comfy point in the effort-delicious matrix, as TFA says, it's so easy for how delicious it is.

No one in Germany eats this

I do remember some birthday parties of a late relative with an abundance of tasty cakes, some of them buttercream cakes. Now, I don't know the recipes...

I do.

I remember having eaten this, not many but several times, in places called "Konditorei". Like a coffee shop, but with additional bakery/pastries. Was really good actually, but there were many other options which were at least as good. "Schwarzwälder Kirsch" f.i.

So by no one I assume you mean the "fortgeschrittene Fertigfutterfresser" who prefer other convenient stuff, and/or have no Konditorei near them?

Guessed so...

Maybe it is a regional thing, but I (German) can't remember to have ever seen this and as a child I was very interested in the sweeter goods offered by local bakeries.

Buttercreme is an old-fashioned frosting you'd find more towards the middle and north of Germany.

I've had one last week, in Germany.

We had this oftentimes when I was young. You would have them e.g. on your grandma's birthday or other special occasions. I think it was more an old people's thing, but they still sell them in bakeries. This is in the west of the country..

Definitely try the Jamesons icing. Hic!

I have seen such cakes in Poland, they are called "tort".

It is a hit or miss, some are fantastic, some are heavy, sweet, too buttery.

This said, when they are good, they are good :)

In Germany the "default" buttercream is butter+pudding.

Funny how different countries refer to food.

Pastry cream and pudding are pretty closely related.

And then you cook the pudding for buttercream with half the amount of milk compared to the pudding instructions and tada, it really is a pastry cream using convenience pudding pulver.

This makes me want to bake again.

If you haven’t baked a cake from scratch, you really should, at least once. At minimum, it will provide some perspective when you see a $15 cake for sale at the grocery store.

Thanks for this, I've been trying to find ways to make cakes stand out, and I love having more recipes to test

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