Serves 8
45 min
German Buttercream
Recipe GLPR730bd2a0689ae6
A rich and silky German-style buttercream made with a custard base of egg yolks and milk, sweetened with sugar and blended with softened butter. This luxurious frosting is perfect for layer cakes and decorative piping. The custard is cooked to a safe temperature and then cooled before beating with butter to create an airy, smooth finish.
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Ingredients
1/2 cup plus 2 tablespoons whole milk
1/4 cup granulated sugar
3 large egg yolks
1 teaspoon cornstarch
1/4 cup granulated sugar
3/4 cup plus 2 tablespoons unsalted butter, softened to room temperature
1/2 teaspoon vanilla extract
pinch Pinch of salt
Directions
In a small saucepan, whisk together the whole milk and 1/4 cup of sugar over medium heat. Stir constantly until the sugar dissolves and the mixture is warm (do not boil).
In a separate bowl, whisk the egg yolks together with the cornstarch and remaining 1/4 cup sugar until pale and slightly thickened, about 2 minutes.
Slowly pour the warm milk mixture into the egg yolk mixture while whisking constantly to temper the yolks and prevent curdling.
Return the combined mixture to the saucepan over medium heat. Whisk constantly and cook until the custard reaches 160°F on an instant-read thermometer and coats the back of a spoon, about 5-7 minutes. Do not allow it to boil.
Strain the custard through a fine-mesh sieve into a clean bowl to remove any lumps. Press plastic wrap directly onto the surface of the custard and refrigerate until completely cooled to room temperature, at least 20 minutes.
In a large mixing bowl, beat the softened butter until pale and creamy, about 2 minutes.
Add the cooled custard to the butter in three additions, beating well after each addition until fully incorporated and smooth.
Beat in the vanilla extract and pinch of salt until the buttercream is light, fluffy, and spreadable, about 2-3 minutes more. Use immediately or refrigerate until ready to use.
