German Buttercream Recipe
Calories: 38
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 (25 g) 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).6 large Egg yolks, ¾ cup White sugar, 3 tbsp Cornstarch, 1 tbsp Flour, 1 med Vanilla bean , 1/4 tsp Salt
- Gently pour the whipping cream over, whisking constantly to prevent lumps, followed by the milk.1 cup Milk, 1 cup Whipping crea
- 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 the heat.
- 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.
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 aside.
- 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).1 lb Unsalted butter
- Next, gradually add the cooled pastry cream and combine well. Followed by the vanilla extract or any other flavorings1 tsp Vanilla extact, ½ tsp Other flavorings
- Finally, whip for 3 minutes until you have a soft, creamy, buttery, yet light and fluffy buttercream.
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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