German Buttercream
Silky custard-based frosting with a light, airy texture and rich vanilla flavor.
Dietary
Vegetarian, Pescatarian, Wheat free, Nut free, Halal, Kosher
Allergens
Dairy, Eggs
German buttercream starts with a thick vanilla pastry cream that gets whipped into softened butter until pale and fluffy. The result is less sweet than American buttercream, with a smooth, custardy richness that pipes beautifully onto cakes and cupcakes. It needs to chill before use, so plan ahead when making this frosting.
Ingredients
- 2 cups whole milk
- 1 cup granulated sugar, divided
- 1/3 cup cornstarch
- 1/4 teaspoon salt
- 5 egg yolks
- 2 teaspoons vanilla extract
- 1 1/2 cups unsalted butter, softened
Method
-
In a 6-quart saucepan, whisk together half of the sugar, the cornstarch, and salt until no lumps remain.
-
Whisk in the milk gradually until smooth, then set the pan over medium heat.
-
In a separate bowl, whisk the egg yolks with the remaining sugar until pale and slightly thickened.
-
Cook the milk mixture, whisking constantly, until it begins to thicken and bubble, about 6 to 8 minutes.
-
Slowly whisk about 1 cup of the hot milk mixture into the egg yolks to temper them, then pour the yolk mixture back into the saucepan.
-
Cook over medium-low heat, whisking constantly, until the custard thickens to a pudding-like consistency, about 2 minutes.
-
Remove from heat and stir in the vanilla extract.
-
Transfer the custard to a bowl, press plastic wrap directly onto the surface, and refrigerate until completely chilled and firm, at least 3 hours.
-
In a large mixing bowl, beat the softened butter on medium-high speed until pale and fluffy, about 3 minutes.
-
Add the chilled custard to the butter one large spoonful at a time, beating well after each addition.
-
Continue beating until the buttercream is light, smooth, and fully combined, about 3 to 5 minutes, scraping down the bowl as needed.
-
Use immediately to frost cakes or cupcakes, or refrigerate in an airtight container and re-whip before using.
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German Buttercream
German buttercream starts with a thick vanilla pastry cream that gets whipped into softened butter until pale and fluffy. The result is less sweet than American buttercream, with a smooth, custardy richness that pipes beautifully onto cakes and cupcakes. It needs to chill before use, so plan ahead when making this frosting.
3 hr 48 oz 210 cal
Ingredients
- 2 cups whole milk
- 1 cup granulated sugar, divided
- 1/3 cup cornstarch
- 1/4 teaspoon salt
- 5 egg yolks
- 2 teaspoons vanilla extract
- 1 1/2 cups unsalted butter, softened
Method
- 1
In a 6-quart saucepan, whisk together half of the sugar, the cornstarch, and salt until no lumps remain.
- 2
Whisk in the milk gradually until smooth, then set the pan over medium heat.
- 3
In a separate bowl, whisk the egg yolks with the remaining sugar until pale and slightly thickened.
- 4
Cook the milk mixture, whisking constantly, until it begins to thicken and bubble, about 6 to 8 minutes.
- 5
Slowly whisk about 1 cup of the hot milk mixture into the egg yolks to temper them, then pour the yolk mixture back into the saucepan.
- 6
Cook over medium-low heat, whisking constantly, until the custard thickens to a pudding-like consistency, about 2 minutes.
- 7
Remove from heat and stir in the vanilla extract.
- 8
Transfer the custard to a bowl, press plastic wrap directly onto the surface, and refrigerate until completely chilled and firm, at least 3 hours.
- 9
In a large mixing bowl, beat the softened butter on medium-high speed until pale and fluffy, about 3 minutes.
- 10
Add the chilled custard to the butter one large spoonful at a time, beating well after each addition.
- 11
Continue beating until the buttercream is light, smooth, and fully combined, about 3 to 5 minutes, scraping down the bowl as needed.
- 12
Use immediately to frost cakes or cupcakes, or refrigerate in an airtight container and re-whip before using.
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