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on low speed, gradually add confectioners’ Some brands of mascarpone blend better 2. In a medium saucepan, heat milk over
sugar, beating just until combined. Beat in into this buttercream than others. If yours is medium heat until steaming. (Do not boil.)
cream, vanilla bean paste, and salt; increase breaking instead of smoothly mixing in, you 3. In a medium bowl, whisk together sugar,
mixer speed to medium, and beat until may need to try a different brand. cornstarch, flour, and salt. Whisk in egg
fluffy, 3 to 4 minutes, stopping to scrape yolks until well combined. (Mixture will
sides of bowl. Fold in mascarpone by hand VANILLA PUDDING be very thick.) Gradually whisk in half of
just until combined. (Do not overmix; Makes about 3 cups warm milk. Pour sugar mixture into warm
mascarpone will start to break down.) Use milk in pan. Bring to a boil over medium
immediately. 2⅔ cups (640 grams) whole milk heat, whisking constantly. Cook, whisking
⅔ cup (133 grams) granulated sugar constantly, until thickened, mixture no
Notes: For best results, it’s important 3 tablespoons (24 grams) cornstarch longer tastes starchy, and an instant-read
that the butter and mascarpone for this 4 teaspoons (12 grams) all-purpose flour thermometer registers 185°F (85°C), 3 to
buttercream are both softened and at about ½ teaspoon (1.5 grams) kosher salt 4 minutes. Remove from heat. Stir in butter
the same temperature. An instant-read 6 large egg yolks (112 grams) in two additions; stir in vanilla bean paste.
thermometer inserted into the center of each ¼ cup (57 grams) unsalted butter, cubed 4. Pour and press mixture through a fine-
is an easy way to gauge when they’re ready to and softened mesh sieve into prepared dish or bowl;
go. Our butter and mascarpone were at about 1 teaspoon (6 grams) Heilala Pure smooth into a thin layer. Cover with a piece
65°F (18°C). Try to handle the buttercream Vanilla Bean Paste of plastic wrap, pressing wrap directly onto
as minimally as possible; overworking it on surface of pudding to prevent a skin from
your cake could cause the mascarpone to 1. Line a medium shallow baking dish or forming. Refrigerate until thoroughly chilled,
start breaking down. bowl with plastic wrap; place a fine-mesh 2 to 3 hours or overnight. Stir chilled filling
sieve inside. until softened and smooth before using.
