Pastry Cream Vs Buttercream To Frost Cakes
Decorating By ckckhome Updated 23 Oct 2009 , 2:11pm by ckckhome
I haven't heard that, but in the culinary world as far as I know pastry cream or creme patissierie, is more of a pastry/cake filling, like lemon curd would be. You can use it to fill cream puffs, eclairs and cakes like you would a boston cream pie. I wouldn't think with most recipes it would be good for the outside covering, it contains a lot of milk.
But, maybe the word is interchangeable to some, just like some buttercream doesn't contain butter!
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