German Buttercream Frosting

side view of cupcake frosted with thick, silky German buttercream icing

German Buttercream Frosting

This custard-based German Buttercream is perfect for those who prefer their frosting to be not-so-sweet. Silky and soft, it pipes beautifully and pairs well with any flavor cake.

Recipe includes a how-to video!

Course Frosting

Cuisine German

Prep Time 40

Cook Time 15

Cooling Time 2

Total Time 2 55

Servings servings (frosting makes enough to generously cover 12 cupcakes or frost one 13x9” cake or a two-layer 8” or 9” round cake)

Calories 346kcal

Author Sam Merritt

Equipment

Ingredients

For Pastry Cream

1 cup (236 ml) whole milk
1 cup (236 ml) heavy cream
5 large egg yolks discard whites or see note for ideas on how to use leftover egg whites
⅔ cup (133 g) granulated sugar
¼ tsp table salt
3 Tablespoons cornstarch
4 Tablespoons (57 g) unsalted butter cut into 4 pieces
1 ½ teaspoons vanilla extract

For Frosting

1 cup (226 g) unsalted butter softened (but not so soft that it’s melty/oily)
½ cup (63 g) powdered sugar optional

Instructions

For Pastry Cream

In a medium-sized bowl, whisk together milk, cream, and egg yolks until thoroughly combined.
1 cup (236 ml) whole milk, 1 cup (236 ml) heavy cream, 5 large egg yolks
In a medium-sized saucepan, whisk together sugar, cornstarch and salt. While still whisking, drizzle cream mixture into sugar mixture until thoroughly combined and no lumps.
⅔ cup (133 g) granulated sugar, ¼ tsp table salt, 3 Tablespoons cornstarch
Cook over medium heat, stirring constantly, until mixture thickens to a pudding-like consistency and coats the back of a spoon.
Remove from heat and pour through a fine-mesh strainer into a heatproof bowl. Whisk in butter, 1 Tablespoon at a time, and then stir in vanilla extract.
4 Tablespoons (57 g) unsalted butter, 1 ½ teaspoons vanilla extract
Place a piece of plastic wrap or parchment paper directly against the surface of the pastry cream and transfer to the refrigerator to cool completely. Once the cream has cooled and you are ready to prepare your frosting, you will need to remove the pastry cream and your butter from the refrigerator and allow them to warm nearly room temperature (not too warm so that the butter is becoming oily, though).

For German Buttercream

NOTE: (Pastry cream and softened butter must be the same temperature in order to proceed)
Place softened butter in the bowl of a stand mixer (or you may use a large bowl and an electric mixer) and use a whisk attachment to beat butter on high speed until fluffy and lightened in color (about 3-5 minutes).
1 cup (226 g) unsalted butter
Reduce mixer speed to medium and begin to gradually add pastry cream, one spoonful (approximately 1-2 Tablespoons) at a time, allowing the first spoonful to be completely incorporated before adding the next.
Once all pastry cream has been added, slowly increase mixer speed to medium-high and beat until you have a fluffy frosting.
Taste frosting, stir in powdered sugar if desired, then pipe (I used an Ateco 848 piping tip) or spread over cake/cupcakes.
½ cup (63 g) powdered sugar

Video

Notes

Troubleshooting

Please see the "troubleshooting" section above the recipe if you are having any problems with your buttercream splitting or curdling.

Making in advance/storing

German buttercream should be kept cold in the refrigerator. It will keep for up to one week. If not using right away, store in an airtight container. You will need to soften at room temperature and may need to whip again before piping/spreading. I have not personally frozen this buttercream and am not sure how it would hold up to being frozen, but pastry cream does not typically fare well in the freezer.

Nutrition