This German buttercream is silky smooth and buttery with the taste of vanilla pastry cream. Use this frosting to frost cakes, pipe on cupcakes, or fill it in macarons and other desserts.
I believe that German buttercream is one of the easiest to make, other than American buttercream. I mean when you compare it to other similar buttercreams like Italian meringue, Swiss meringue, or French buttercream.
Table of Content
Why make this buttercream?
- There is no boiling syrup and no cooking eggs over a double boiler.
- This is a pretty straightforward recipe and you don't need any special types of equipment.
- Making pastry cream can be intimidating for some but, not to worry, as I am using a simple one-pot method that does not involve any tempering of eggs. This is why I call this my fail-proof method.
- The buttercream holds well on its own and has the perfect consistency for spreading onto cakes or piping onto cupcakes. I personally love them on cupcakes.
- The process and timeline is fairly simple
- Prepare vanilla pastry cream (custard).
- Cool the pastry cream.
- Whip the butter with the pastry cream
- Add flavoring.
Ingredients and substitutes
- Eggs - This buttercream is ideally made with all egg yolks. Use large fresh eggs to prevent any eggy taste in the vanilla pastry cream.
- Sugar - I highly recommend using fine grain sugar, so it dissolves quicker. And yet, if regular thick sugar is all you have, use it.
- Butter - I like using unsalted butter. Since butter is a key ingredient it is highly recommended that you use good quality butter. If salted butter is all you have, go ahead and use it but omit any additional salt in the recipe.
- Starch - This helps thicken the vanilla pastry cream. Usually, we use only cornstarch but using just a little flour makes a thicker pastry cream and eventually a more stable buttercream. If you don't have cornstarch a good substitute would be arrowroot powder or tapioca powder.
- Flavoring - Vanilla is always my first flavor of choice. It's highly recommended the scrapings of a vanilla bean but you can also add vanilla bean paste, vanilla extract, or vanilla sugar instead.
Step by step instructions
Pastry cream
- In a heavy bottom saucepan, combine egg yolks, sugar, salt, and cornstarch with a whisk. Scrape the vanilla bean and add it in (or add vanilla bean paste).
Pro tip - the mixture will appear dry at first but it will cream as you continue to combine. - Gently pour the whipping cream over whisking constantly to prevent lumps, followed by the milk.
Pro tip - Make sure to scrape the sides of the pan to get any dry cornstarch pockets.
- Place the saucepan over medium heat and cook stirring constantly until the mixture thickens and comes to a boil. The custard is done when it is thick enough to coat the back of a spoon. Once the custard is ready, remove it from heat.
Pro tip - It is important not to rush this process as we want the cornstarch to be cooked otherwise the mixture will thicken but taste starchy.
- Strain the custard into a clean bowl. Cover with plastic wrap making sure the plastic touches the top surface to prevent skin. Chill on the counter until room temperature.
Pro tip - Straining will remove any curdled egg giving a smooth velvety finish to the cream.
German Buttercream
- In the bowl of a stand mixer with the whisk attachment, whip the pastry cream until it's light and fluffy with no lumps. Remove it from the bowl and set it aside.
Pro tip - making sure the pastry cream has no lumps now will ensure a smooth buttercream later. If you find the pastry cream is too stiff add a tablespoon of milk and continue to whip - Using the same bowl of the stand mixer and the paddle attachment, cream the butter until light and fluffy. (there is no need to clean the mixer bowl)
Pro tip - make sure the butter is well creamed and becomes light and fluffy. This will ensure we have no lumps and that we have a light and airy buttercream. - Next, gradually add the cooled pastry cream and combine well. Followed by the vanilla extract or any other flavorings
- Finally, whip for 3 minutes until you have a soft, creamy, buttery yet light, and fluffy buttercream.
Pro tip - it is important that you whip the buttercream so it becomes light and fluffy otherwise it will be too soft to pipe or frost on cakes.
Storage
- German buttercream is highly perishable and needs to be refrigerated because it contains eggs and milk.
- You can keep a cake frosted with GBC for a few hours (3 or 4 hrs) in good weather.
- It should be treated just like butter. If left out in high temperature or humidity it will melt like butter.
- It can be kept refrigerated for up to 3 to 4 days or frozen for up to 15 days
- When frozen it is best thawed in the fridge overnight.
- Whip with a paddle attachment for about five minutes to restore consistency.
How to flavor German buttercream?
- Dark, milk, or white chocolate - Add 200 grams melted and cooled chocolate to 4 cups of GBC, and combine well.
- Caramel or salted caramel -Add 1 cup caramel sauce to 4 (to 6) cups of GBC. And for salted add a tbsp of rock salt, and combine well.
- Butterscotch - Add 1 cup butterscotch sauce to 4 (to 6) cups of GBC.
- Lemon - Add ¼ tsp lemon juice to 4 (or 6) cups buttercream. You can also add up to ½ if you want a very lemony buttercream. And, 1 tsp of zest can also be added if you don't mind the zest in the buttercream. Also, ¼ tsp lemon extract will enhance the flavor even more.
- Orange - Add ½ cup orange juice, ¼ tsp orange extract to 4 (or 6) cups buttercream. Also, 1 tsp orange zest can be added too.
- Fruit flavors - blueberry, raspberry, blackberry, strawberry - Add 1 cup fruit puree to 4 (or 6) cups buttercream. I love adding a fruit filling instead, which makes it slightly sweeter, and yet, more vibrant in color.
- Dulce de leche - Add 1 cup dulce de leche to 4 (6 cups) buttercream.
- Coffee or espresso - Dissolve 1 tbsp coffee in ¼ cup hot water, or use ¼ cup espresso. Cool completely then add to 4 (or 6) cups buttercream.
- Mocha - Add 200 grams melted and cooled chocolate to 4 (or 6) cups coffee GBC.
- Peanut butter - Add up to 2 cups of peanut butter to 4 (or 6) cups of buttercream.
- For more buttercream flavors and recipes check out my post. One Buttercream Recipe - Many Different Flavors
How much buttercream do I need?
This is a general guide I use for my cakes.
Note: I have given you the filling and frosting separately so you can choose to use other filling with your buttercream. And, if you choose to fill and frost the cake with this - you can use the last column/total.
Also, the amount is in cups - 1 kgs frosting makes about 8 cups.
| Round | Square | Layers | Filling | Frosting | Total |
| 6-inch | 5-inch | 2 | 1.5 Cups | 3 C | 4.5 C |
| 8-inch | 6-inch | 2 | 2 C | 4 C | 6 C |
| 9-inch | 7-inch | 2 | 2.5 C | 5 C | 7.5 C |
| 10-inch | 8-inch | 2 | 3 C | 6 C | 9 C |
| 12-inch | 10-inch | 2 | 5 C | 8 C | 13 C |
| 14-inch | 12-inch | 2 | 7 C | 10 C | 17 C |
| Sheet | 9x13x2 | 1 | 2 C | 5 C | 12 C |
| Tube | 9-inch | 1 | 4 C | 4 C | |
| Cupcake | 12 | 3 C | 3 C |
More buttercream recipes
- Bakery-Style Frosting - Vanilla or Chocolate
- Caramel Buttercream, Butterscotch buttercream
- Eggless Vanilla Buttercream or Chocolate Buttercream
- American, Italian, French, or German Buttercream frosting
- Coffee Buttercream, Eggnog buttercream, White chocolate
- Ermine frosting, Pink champagne buttercream
- See all frosting recipes
Frequently asked questions
How long will this German buttercream keep?
German buttercream is highly perishable and needs to be refrigerated because it contains eggs and milk. You can keep a frosted cake at room temperature for a few hours (3 or 4 hrs) in good weather. It should be treated just like butter. If left out in high temperature or humidity it will melt like butter. It can be kept refrigerated for up to 3 to 4 days or frozen for up to 15 days. When frozen it is best thawed in the fridge overnight. Whip with a paddle attachment for 3 to 5 minutes to restore consistency.
What is the difference between German and French buttercream?
Well, both FBC and GBC are egg-yolk-based buttercreams or custard-based buttercream. The difference between the two is in the method we use.
- In French buttercream, we use the method of boiling sugar syrup to 240 F then pour it over whipping eggs.
-While in a German buttercream, we first make the vanilla pastry cream using egg yolks and then combine it with butter whipping it until we have a luscious buttercream.
- The French method requires a thermometer and this German method does not.
Can you use German buttercream under fondant? (images above)
Yes, absolutely. One of my favorite buttercream to use under fondant is a meringue-based buttercream either Swiss or Italian as well as French or German. The trick is to make sure you chill the cake really well, more than a few hours. I love to keep my cakes overnight so when it's ready for fondant its' chilled thru and thru given me a nice firm surface to work with.
Eggless German Buttercream recipe?
You can make an eggs version of this buttercream by simply using eggless vanilla pastry cream instead of classic vanilla pastry cream.
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Printable Recipe
German Buttercream Recipe
Print Pin Rate Share by Email Share on FB Save Grow Difficulty: Easy
Calories: 755kcal
Adjust Servings Here: 6 Cups
Description
This German buttercream is silky smooth and buttery with the taste of vanilla pastry cream. Use this frosting to frost cakes, pipe on cupcakes, or fill it in macarons and other desserts.
Ingredients
Makes enough for 2 x 8 inch round cakes or 24 cupcakes
Pastry cream
- 6 large Egg yolks
- ¾ cup (150 g) White sugar
- 3 tbsp Cornstarch
- 1 tbsp Flour (all-purpose or gluten-free)
- 1 cup (240 ml) Milk (2 or 3%)
- 1 cup (240 ml) Whipping crea (32% +)
- 1 med Vanilla bean (Or vanilla bean paste)
- ¼ tsp Salt
Buttercream
- 1 lb (1.00 lb) Unsalted butter room temperature
- 1 tsp Vanilla extact
- ½ tsp Other flavorings (optional)
Instructions
Pastry cream
- In a heavy bottom saucepan, combine egg yolks, sugar, salt, and cornstarch with a whisk. Scrape the vanilla bean and add it in (or add vanilla bean paste).Pro tip - the mixture will appear dry at first but it will cream as you continue to combine.
- Gently pour the whipping cream over whisking constantly to prevent lumps, followed by the milk. Pro tip - Make sure to scrape the sides of the pan to get any dry cornstarch pockets.
- Place the saucepan over medium heat and cook stirring constantly until the mixture thickens and comes to a boil. The custard is done when it is thick enough to coat the back of a spoon. Once the custard is ready, remove from heat.Pro tip - It is important not to rush this process as we want the cornstarch to be cooked otherwise the mixture will thicken but taste starchy.
- Strain the custard into a clean bowl. Cover with plastic wrap making sure the plastic touches the top surface to prevent skin. Chill on the counter until room temperature. Pro tip - Straining will remove any curdled egg giving a smooth velvety finish to the cream.
German Buttercream
- In the bowl of a stand mixer with the whisk attachment, whip the pastry cream until its light and fluffy with not lumps. Remove it from the bowl and set aside. Pro tip - making sure the pastry cream has not lumps now will ensure a smooth buttercream later. If you find the pastry cream is too stiff add a tablespoon of milk and continue to whip
- Using the same bowl of the stand mixer and the paddle attachment, cream the butter until light and fluffy. (there is no need to clean the mixer bowl) Pro tip - make sure the butter is well creamed and becomes light and fluffy. This will ensure we have no lumps and that we have a light and airy buttercream.
- Next, gradually add the cooled pastry cream and combine well. Followed by the vanilla extract or any other flavorings
- Finally, whip for 3 minutes until you have a soft, creamy, buttery yet light and fluffy buttercream.Pro tip - it is important that you whip the buttercream so it becomes light and fluffy otherwise it will be too soft to pipe or frost on cakes.
Recipe Notes
- Pastry cream must be cooked until it's thick and coats the back of a spoon. If in doubt cook a minute longerÂ
- If the pastry cream is overcooked the eggs will curdle so cook on low heat
- A thin consistency of pastry cream will result in a soft buttercream that will not be smooth, spreadable, or pipable.Â
- Pastry cream that is too thick will result in lumps. The best way to take the lumps out is to use a whisk or better yet, place it in a stand mixer and give it a good whip with the whisk attachment.Â
- If you find the pastry cream is too stiff add a tablespoon of milk and continue to whip
- Cover the top of the pastry cream well with plastic wrap to prevent skin from forming. If a skin forms, it will result in lumpy pastry cream and eventually lumpy buttercream.
- Cream buttercream until light and airy. To do this correctly, it is important that the butter is at room temperature but not too soft. Soft butter will cream but not be able to fluffy.Â
- Whip the buttercream until it's light and airy. However, if you live in a warm place do not overdo this whipping as the butter will melt and result in a greasy frosting.
- Buttercream separating/curdling
- Do not beat buttercream while it is very chilled. The cold fat in the butter separates from the liquid and the emulsion you just created breaks. Ideally, you can just let the buttercream rest outside the fridge for a while until it's not hard. Or you can use a hair dryer to gently warm the outside of the bowl until you see the edges of the buttercream soften a bit. Then whip it with a paddle attachment.
- Coloring buttercream
- Always use gel or powdered food colors for any buttercream. The food colors available at the grocery store are liquid-based and not suitable for cake decorating purposes. Hence, they will alter the consistency of your buttercream giving you a runny icing or sometimes even break the buttercream when you add too much
Storage
- German buttercream is highly perishable and needs to be refrigerated because it contains eggs and milk.
- You can keep a cake frosted with GBC for a few hours (3 or 4 hrs) in good weather.
- It should be treated just like butter. If left out in high temperature or humidity it will melt like butter.
- It can be kept refrigerated for up to 3 to 4Â days or frozen for up to 15 days
- When frozen it is best thawed in the fridge overnight.
- Whip with a paddle attachment for about five minutes to restore consistency.
How to flavor German buttercream
- Dark, milk, or white chocolate - Add 200 grams melted and cooled chocolate to 4 cups of GBC, and combine well.
- Caramel or salted caramel -Add 1 cup caramel sauce to 4 (to 6) cups of GBC. And for salted add a tbsp of rock salt, and combine well.
- Butterscotch - Add 1 cup butterscotch sauce to 4 (to 6) cups of GBC.
- Lemon - Add ¼ tsp lemon juice to 4 (or 6) cups buttercream. You can also add up to ½ if you want a very lemony buttercream. And, 1 tsp of zest can also be added if you don't mind the zest in the buttercream. Also, ¼ tsp lemon extract will enhance the flavor even more.
- Orange - Add ½ cup orange juice, ¼ tsp orange extract to 4 (or 6) cups buttercream. Also, 1 tsp orange zest can be added too.
- Fruit flavors - blueberry, raspberry, blackberry, strawberry - Add 1 cup fruit puree to 4 (or 6) cups buttercream. I love adding a fruit filling instead, which makes it slightly sweeter, and yet, more vibrant in color.Â
- Dulce de leche - Add 1 cup dulce de leche to 4 (6 cups) buttercream.
- Coffee or espresso - Dissolve 1 tbsp coffee in ¼ cup hot water, or use ¼ cup espresso. Cool completely then add to 4 (or 6) cups buttercream.
- Mocha - Add 200 grams melted and cooled chocolate to 4 (or 6) cups coffee GBC.
- Peanut butter - Add up to 2 cups of peanut butter to 4 (or 6) cups of buttercream.
- For more buttercream flavors and recipes check out my post. One Buttercream Recipe - Many Different FlavorsÂ
Nutrition Information
Calories: 755- kcalCarbohydrates: 33- gProtein: 5- gFat: 68- gSaturated Fat: 41- gCholesterol: 354- mgSodium: 149- mgPotassium: 146- mgSugar: 29- gVitamin A: 2255- IUCalcium: 134- mgIron: 0.5- mg
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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Megan
How much does this make? I have a 2 layer 8 inch cake. Unsure if I should cut it in half.
Veena Azmanov
Hey Megan. It says in the recipe cards. Makes enough for 2 x 8 inch round cakes or 24 cupcakes. I hope that helps.
Mercia
Week 2 day 3 done