German Buttercream
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!
- Prep time
- 30 min
- Cook time
- 10 min
- Yield
- 5 servings
- Difficulty
- HARD
Ingredients
- 2 cup milk (divided)
- 1 tsp vanilla extract (or vanilla bean paste)
- 1/4 cup cornstartch
- 2/3 cup granulated sugar
- 2 large egg yolks
- 2 cup unsalted butter (room temperature)
- powdered sugar (to taste, if needed)
- vanilla extract (to taste, if needed)
Instructions
- 1
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.
- 2
In a medium bowl, whisk remaining 1/2 cup milk, egg yolks, sugar, and cornstarch.
- 3
While whisking vigorously, slowly pour the hot milk into the egg mixture.
- 4
Return mixture to saucepan and cook over high heat, whisking constantly, until it thickens and comes to a boil.
- 5
Pass through a strainer and into a bowl. Place plastic wrap directly on top of the custard to prevent a skin from forming.
- 6
Cool to room temperature then place in the refrigerator for a couple hours to set.
- 7
Store in an airtight container in the fridge for up to a week. Do not freeze.
- 8
Ensure pastry cream and butter are at room temperature. Whip pastry cream by hand until smooth.
- 9
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.
- 10
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.