adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

German Buttercream Frosting
0 Likes
Prep Time:
25 minutes
Cook Time:
10 minutes
Total Time:
275 minutes
Silky German Buttercream: Butter and vanilla custard combine for a rich frosting perfect for cakes and cupcakes.
Ingredients:
  • 3/4 cup (165g) granulated sugar
  • 1/4 cup (30g) cornstarch
  • 1 1/2 cups whole milk
  • 6 large (105g) egg yolks
  • 2 1/2 cups (565g) unsalted butter, at room temperature
Instructions:
  • Create milk mixture: In a medium saucepan with sloped sides, combine sugar, cornstarch, and salt, whisking until well mixed. Pour in 1/4 cup of milk, whisk to create a thick paste to prevent clumping. Gradually add the remaining milk, whisking constantly until fully incorporated.
  • Heat milk mixture over medium heat until tiny bubbles rise to the surface and gently break, about 5-6 minutes. The liquid should simmer calmly. Remove from heat.
  • Lightly beat the egg yolks with a fork until runny.
  • Gradually add a cup of the warm milk into the eggs while whisking, then pour the combined mixture back into the saucepan of hot milk while whisking to create the custard base.
  • Complete the custard: Place the pot back on the stove and gently simmer the custard mixture over medium-low heat, stirring constantly with a whisk. The mixture will thicken in 2-3 minutes. To check readiness, dip a spoon in the custard - it should be thick enough for its edges to hold a line drawn by your finger on the back of the spoon. Stir in the vanilla extract until smooth and combined.
  • Chill the custard: Cover and refrigerate the custard until cool, for up to 2 days. To speed up, press plastic wrap on top and let it come to room temperature before using.
  • In the bowl of your stand mixer, whisk the butter on medium-high speed until it becomes light, fluffy, and almost white in appearance, about 5-6 minutes. Remember to scrape down the bowl a couple of times during the process.
  • Stir the chilled custard until smooth. Gently mix the custard into the whipping butter, adding 1 tablespoon at a time. Ensure each spoonful is fully mixed in before adding more, scraping the bowl regularly for thorough incorporation.
  • Whip buttercream to fluffy perfection: Increase mixer speed to medium-high and beat until light and airy, for about 2-3 minutes after adding the custard.
  • Enjoy your freshly made buttercream for up to 4 days in a food storage container or freeze for up to 2 months.
  • Re-whip buttercream: If from the fridge, let it sit at room temperature for 10 minutes. Mix on low until smooth. If from frozen, gently heat over a double boiler until glossy. Whip on medium-high until smooth. Chill if needed, then whip until fluffy.

Similar Recipes