Creamy German Buttercream Frosting

Light yet decadent, this custard buttercream is the perfect topping to your favorite chocolate cake recipe. Made by combining pastry cream and butter, this frosting is similar in taste and texture to a whipped cream icing. Though it does require some extra work, it will be well worth it in the end! This German buttercream recipe is also less sweet than traditional American buttercream, making it a nice alternative to those who enjoy less sugary frosting.

Prep30 min
Total Time1 hr 30 min
Skill LevelIntermediate

Amount6 cups of frosting

Ingredients & Tools
Instructions

Ingredients

1 1/4 cups granulated sugar
1/3 cup cornstarch
3 eggs
1 1/2 cups milk
1 tablespoon vanilla extract
1/4 teaspoon salt
2 1/2 cups butter, softened

Tools
Medium bowl
Whisk
Medium saucepan
Ladle
13 x 9-inch baking pan
Electric hand mixer or stand mixer

Instructions

Click to mark complete

In a medium heat-proof bowl, whisk together sugar and cornstarch until combined. Add eggs, whisking vigorously until fully incorporated.
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.
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.
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.
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.
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.
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

- The smooth and creamy texture does not make this buttercream great for piping
- To Store: Store the buttercream in the refrigerator for up to 1 week in an airtight container. Frosted cake or cupcakes should also be stored in the refrigerator before serving.
- To Color: Add Icing Colors food coloring to create the desired shade.
- To Flavor: Substitute vanilla extract with your favorite flavoring and adjust to taste.

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.