German Buttercream Frosting
User Reviews
5
German Buttercream Frosting
Description
This frosting is prepared by first whisking egg yolks with milk and cream, then gradually combining with sugar, cornstarch, and salt before cooking over medium heat until the mixture thickens like pudding. After straining, softened butter is slowly incorporated, and vanilla extract is added. Cooling the pastry cream completely before mixing with butter is essential to achieve proper texture.
The butter and pastry cream must be brought to nearly room temperature before whipping together to a smooth consistency without becoming oily or separating. Optionally, powdered sugar may be added to adjust sweetness and firmness.
German Buttercream has a richly textured taste, less sweet than American buttercream, with a velvety mouthfeel. It is ideal for cake and cupcake frosting where a silky texture is desired.
Store refrigerated in an airtight container for up to one week, softening before use and whipping again if needed. Freezing is not recommended due to pastry cream sensitivity.
Ingredients
For Pastry Cream
- 1 cup milk whole
- 1 cup heavy cream
- 5 egg discard whites or see note for ideas on how to use leftover egg whites, large yolks
- ⅔ cup granulated sugar
- ¼ tsp table salt
- 3 Tablespoons cornstarch
- 4 Tablespoons butter cut into 4 pieces, unsalted
- 1 ½ teaspoons vanilla extract
For Frosting
- 1 cup butter softened (but not so soft that it’s melty/oily, unsalted
- ½ cup powdered sugar optional
Instructions
For Pastry Cream
- In a medium-sized bowl, whisk together milk, cream, and egg yolks until thoroughly combined.
- In a medium-sized saucepan, whisk together sugar, cornstarch and salt. While still whisking, drizzle cream mixture into sugar mixture until thoroughly combined and no lumps.
- Cook over medium heat, stirring constantly, until mixture thickens to a pudding-like consistency and coats the back of a spoon.
- Remove from heat and pour through a fine-mesh strainer into a heatproof bowl. Whisk in butter, 1 Tablespoon at a time, and then stir in vanilla extract.
- Place a piece of plastic wrap or parchment paper directly against the surface of the pastry cream and transfer to the refrigerator to cool completely. Once the cream has cooled and you are ready to prepare your frosting, you will need to remove the pastry cream and your butter from the refrigerator and allow them to warm nearly room temperature (not too warm so that the butter is becoming oily, though).
For German Buttercream
- NOTE: (Pastry cream and softened butter must be the same temperature in order to proceed)
- Place softened butter in the bowl of a stand mixer (or you may use a large bowl and an electric mixer) and use a whisk attachment to beat butter on high speed until fluffy and lightened in color (about 3-5 minutes).
- Reduce mixer speed to medium and begin to gradually add pastry cream, one spoonful (approximately 1-2 Tablespoons) at a time, allowing the first spoonful to be completely incorporated before adding the next.
- Once all pastry cream has been added, slowly increase mixer speed to medium-high and beat until you have a fluffy frosting.
- Taste frosting, stir in powdered sugar if desired, then pipe (I used an Ateco 848 piping tip) or spread over cake/cupcakes.
Notes
- If the buttercream splits or curdles, refer to troubleshooting tips to correct temperature or mixing issues.
- The buttercream should be refrigerated and stored in an airtight container for up to one week.
- Allow the frosting to soften at room temperature and re-whip before spreading or piping.
- Freezing this buttercream is not recommended as the pastry cream does not freeze well.
- Use only the egg yolks for the pastry cream; leftover egg whites can be used in other recipes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings (frosting makes enough to generously cover 12 cupcakes or frost one 13x9” cake or a two-layer 8” or 9” round cake)
Amount Per Serving
Calories 346 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 346kcal | 17% |
| Carbohydrates | 20g | 7% |
| Protein | 2g | 4% |
| Fat | 29g | 45% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 161mg | 54% |
| Sodium | 71mg | 3% |
| Potassium | 57mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 17g | 34% |
| Vitamin A | 1022IU | 20% |
| Vitamin C | 1mg | 1% |
| Calcium | 51mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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