German Buttercream Frosting is a silky, custard-based frosting that delivers a luxurious texture without overwhelming sweetness. Unlike American buttercream, this recipe combines rich pastry cream with whipped butter for a creamy, elegant finish that’s easy to spread and pipe. The result is a light yet decadent frosting that feels bakery-worthy but can be made right at home.
With origins in classic European pastry kitchens, German Buttercream has long been prized for its balance. It enhances flavors like chocolate, fruit, or nut cakes instead of masking them. The custard base not only creates richness but also makes the frosting more stable and less cloying than traditional buttercreams.
Whether you’re layering a celebration cake or frosting simple cupcakes, this recipe delivers a homemade charm with professional polish. Once you try German Buttercream Frosting, it may just become your go-to for all special desserts.
Recipe Yield: 4 cups (enough to frost an 8-inch layer cake)
INGREDIENTS
2 cups whole milk
2/3 cup granulated sugar
1/4 cup cornstarch
4 large egg yolks, room temperature
1/4 tsp salt
1 tsp pure vanilla extract
1 cup (2 sticks) unsalted butter, room temperature, cubed
1/2 cup powdered sugar, sifted
INSTRUCTIONS
1. Heat and infuse:
In a saucepan, whisk milk, sugar, cornstarch, and salt. Set over medium heat, whisking until the sugar dissolves and mixture gently steams.
2. Temper the yolks:
In a small bowl, whisk yolks. Slowly stream in 1/2 cup of the hot mixture while whisking. Return yolk mixture to saucepan, whisking constantly.
3. Thicken the custard:
Continue cooking until it thickens to a pudding-like consistency, about 2–3 minutes after the first bubble.
4. Cool completely:
Pour custard into a bowl. Press plastic wrap onto the surface and let cool. Chill 1–2 hours until cold.
5. Whip the butter:
In a stand mixer, beat butter until pale and fluffy, about 3 minutes.
6. Combine and sweeten:
Add custard, 1 spoonful at a time, into butter. Beat until smooth and silky, then add vanilla and powdered sugar.
7. Chill before using:
Refrigerate frosting for 15 minutes before spreading or piping for best results.
Helpful Tips to Perfect This Recipe
- Cool Custard Fully: Any warmth will melt the butter and ruin the texture.
- Beat Until Smooth: Add custard gradually for a silky, lump-free finish.
- Get Creative: Flavor with espresso, cocoa, or fruit puree for unique variations.
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