German Buttercream

4.86 from 28 votes

This custard-based German buttercream is made with just a few simple ingredients. Perfect for those who like a rich and silky frosting that isn't too sweet!

Course Dessert

Cuisine German

Prep Time 30

Cook Time 10

Chilling Time 2

Total Time 2 40

Servings cups - enough to frost a 2-layer 8" cake

Calories 861kcal

Author Olivia

Ingredients

Pastry Cream (Creme Patissiere):

2 cups milk divided
1 tsp vanilla extract or vanilla bean paste
1/4 cup cornstartch
2/3 cup granulated sugar
2 large egg yolks

German Buttercream:

2 cups unsalted butter room temperature
powdered sugar to taste, if needed
vanilla extract to taste, if needed

US Customary - Metric

Instructions

Pastry Cream (Creme Patissiere):

Place 1 1/2 cups milk and the vanilla into a medium saucepan. Cook over high heat, stirring often until it just starts to simmer. Remove from heat.
In a medium bowl, whisk remaining 1/2 cup milk, egg yolks, sugar, and cornstarch.
While whisking vigorously, slowly pour the hot milk into the egg mixture.
Return mixture to saucepan and cook over high heat, whisking constantly, until it thickens and comes to a boil.
Pass through a strainer and into a bowl. Place plastic wrap directly on top of the custard to prevent a skin from forming.
Cool to room temperature then place in the refrigerator for a couple hours to set.
Store in an airtight container in the fridge for up to a week. Do not freeze.

German Buttercream:

Ensure pastry cream and butter are at room temperature. Whip pastry cream by hand until smooth.
Using a stand mixer or hand mixer, beat the butter on high until pale and fluffy (3 mins). Add the room temperature custard 1 Tbsp at a time, incorporating well after each addition. Add powdered sugar or more vanilla if desired. Beat for 2-3mins until smooth and fluffy.
Store in an airtight container in the fridge for up to 2 weeks or freeze for up to 3 months. Allow buttercream to come to room temperature and rewhip before use.

Video

Notes

Flavoring options to add in at the end:

8oz cooled, melted chocolate
2 Tbsp Instant espresso powder (of instant coffee) dissolved in 1 tsp hot water
1/2 cup caramel or dulce de leche
Beat the butter with 1 Tbsp lemon zest and then add more lemon juice at the end if desired
1/4 cup freeze-dried berry powder
1/4 cup peanut butter powder

Nutrition

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