Metadata
Author: ParaCrawl Corpus
Data
English[en]
Custard-based buttercream[edit] Custard-based buttercream (also known as German buttercream, light buttercream, crème mousseline, and Bavarian buttercream) is prepared by beating together a thick type of custard called pastry cream and softened butter, and may be additionally sweetened with extra confectioners' sugar.
Spanish[es]
Tipo pastelera[editar] La crema de mantequilla tipo pastelera, a veces llamada alemana, se hace batiendo juntas crema pastelera espesa y mantequilla ablandada, pudiéndose endulzar con más azúcar glas.