What is the correct procedure for making a pastry cream-type buttercream?

The correct procedure for making a pastry cream-type buttercream involves mixing together equal parts of thick pastry cream and softened butter. This combination allows for a rich and creamy texture that is characteristic of a buttercream made using pastry cream.

In this method, the pastry cream provides a flavor base that can be enhanced with components like vanilla, chocolate, or fruit purees while the softened butter contributes to a smooth and spreadable consistency. The incorporation of the pastry cream into the butter also makes the buttercream stable, ensuring it holds its shape and can be used effectively for decorating cakes and pastries.

This option stands out because it emphasizes the importance of using thick pastry cream, which is pivotal in achieving the desired texture and flavor profile in the final product. Other methods, while valid for different types of buttercream, do not yield the same results as those achieved with the combination of pastry cream and butter.