Creamy German Buttercream Frosting

Instructions

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1. - In a medium heat-proof bowl, whisk together sugar and cornstarch until combined. Add eggs, whisking vigorously until fully incorporated.
2. - In a medium saucepan, bring milk to simmer over medium heat stirring constantly. Ladle 1/2 cup of the hot milk into the egg mixture and whisk to combine. Repeat with two more 1/2-cup additions, then pour egg mixture back into the pan.
3. - Cook over medium heat, whisking constantly, until the custard turns thick and lumpy, about 3-4 minutes. When custard begins to bubble, continue to whisk over heat exactly 2 minutes. Remove from heat and add vanilla and salt; stir to combine.
4. - Spread the custard mixture into a 13 in. x 9 in. baking dish. Let stand uncovered 25 minutes in the refrigerator or 45 minutes at room temperature until custard cools to 68°F.
5. - In a medium bowl, beat butter with an electric mixer fitted with a paddle attachment at medium speed 5 minutes or until fluffy and light in color.
6. - Stir cooled custard base until smooth. Add custard into butter, one tablespoon at a time, mixing thoroughly until each is combined, scraping sides and bottom bowl often.
7. - When the custard is fully incorporated, switch to the whisk attachment and whip on medium speed for 5 minutes or until the buttercream is smooth and creamy.

Notes

How To

7 Types of Buttercream Frosting

From classic American buttercream to the less traditional boiled frosting, there are all types of buttercream frostings that will take your cakes and cupcakes up a notch. While most contain the same or similar ingredients (eggs, sugar, butter), these buttercream frostings are each prepared differently, yielding different textures, tastes and consistencies.