German Buttercreme
Indulge in the luxurious creaminess of German Buttercreme, a decadent custard-based frosting that strikes the perfect balance between silky smoothness and rich flavor. This traditional German recipe begins with a velvety vanilla custard made from whole milk, egg yolks, and cornstarch, cooked to perfection and infused with pure vanilla extract for a warm, aromatic depth. Once cooled, the custard is whipped with creamy unsalted butter to create a flawlessly smooth buttercream that's delightfully light yet full of body. Ideal for frosting or filling cakes, pastries, and cupcakes, this versatile treat will elevate your baking to bakery-quality status. Plus, it’s easy to store and perfect for make-ahead preparations! With its delicate texture and rich flavor, German Buttercreme is sure to become your go-to frosting recipe.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 ml Whole milk
- 100 g Granulated sugar
- 40 g Cornstarch
- 4 large Egg yolks
- 250 g Unsalted butter, room temperature
- 2 tsp Vanilla extract
Instructions
In a medium saucepan, heat 400 ml of whole milk over medium heat until it just begins to steam. Do not boil.
In a mixing bowl, whisk together the remaining 100 ml of milk, granulated sugar, cornstarch, and egg yolks until smooth and lump-free.
Slowly pour the warm milk into the egg yolk mixture while continuously whisking to temper the eggs. Once combined, pour the mixture back into the saucepan.
Cook the custard over medium heat, stirring constantly, until it thickens and begins to bubble. This usually takes about 3–5 minutes.
Remove the custard from heat and stir in the vanilla extract. Transfer it to a heatproof bowl, press plastic wrap directly onto the surface to prevent a skin from forming, and allow it to cool to room temperature. Do not refrigerate yet.
Once the custard is at room temperature, place the unsalted butter in a mixing bowl. Using a hand mixer or stand mixer with a paddle attachment, beat the butter on medium speed until light and creamy, about 3 minutes.
Add the custard to the butter, one tablespoon at a time, while continuing to beat on low speed. Once all the custard is incorporated, increase the speed to medium-high and whip until the buttercream is smooth and fluffy.
Use immediately to fill or frost cakes, or store in an airtight container in the refrigerator for up to 3 days. If refrigerated, allow the buttercream to come to room temperature and rewhip before using.
Nutrition Facts
Calories |
2888 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 237.4 g | 304% | |
| Saturated Fat | 144.3 g | 722% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 1346 mg | 449% | |
| Sodium | 268 mg | 12% | |
| Total Carbohydrate | 164.1 g | 60% | |
| Dietary Fiber | 0.4 g | 1% | |
| Total Sugars | 126.4 g | ||
| Protein | 29.9 g | 60% | |
| Vitamin D | 10.6 mcg | 53% | |
| Calcium | 781 mg | 60% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 920 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
