Roasted Heart Potatoes with Caraway and Paprika Recipe
German Buttercream is a rich and creamy frosting made by blending a cooked custard base with butter and vanilla. This classic buttercream is smooth, luscious, and perfect for filling and decorating cakes, cupcakes, and cream puffs. It has a delicate sweetness and velvety texture, making it an ideal choice for professional and home bakers seeking a stable, flavorful frosting.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Enough to frost a 2-layer 8-inch cake or about 24 cupcakes
- Category: Frosting & Icing
- Method: Stovetop
- Cuisine: German
Ingredients
Custard
- 2 cups milk
- 3/4 cup sugar
- 4 egg yolks
- 3 tbsp cornstarch
- 3 tbsp flour
- 1/8 tsp salt
Buttercream
- 2 cups room temperature unsalted butter (4 sticks)
- 1 cup powdered sugar (use more for sweeter buttercream)
- 1 tsp vanilla extract
- 1 tsp vanilla bean paste
Instructions
- Prepare Custard: In a saucepan, whisk together 2 cups milk, 4 egg yolks, 3/4 cup sugar, and 1/8 tsp salt. Pour about half of this mixture into a separate dish, then whisk in 3 tbsp cornstarch and 3 tbsp flour until no lumps remain. Return this flour/starch mixture into the remaining milk mixture in the saucepan.
- Cook Custard: Cook the mixture over medium heat, stirring constantly with a whisk to prevent lumps, until thickened and a bubble pops on the surface. Reduce heat to low and simmer for 2-3 minutes. Remove from heat and strain through a fine mesh sieve to ensure smoothness.
- Cool Custard: Cover the custard tightly with plastic wrap and let it cool to room temperature. To speed cooling, place the covered custard in a cold water bath. Alternatively, refrigerate overnight if preparing in advance, then bring back to room temperature before use (warming gently in short microwave intervals if necessary).
- Beat Butter: In a mixing bowl, beat 2 cups of room temperature unsalted butter for about 15 seconds to soften. Add 1 cup powdered sugar and beat on low speed until fully incorporated, then increase to medium speed and beat for 30 seconds until fluffy.
- Combine Custard and Butter: Gradually add the room temperature custard to the butter mixture, creaming well after each addition to maintain a smooth consistency.
- Add Flavors and Final Beat: Mix in 1 tsp vanilla extract and 1 tsp vanilla bean paste. Beat on high speed for 10 seconds until the buttercream is light, smooth, and ready to use.
Notes
- German Buttercream can be stored at room temperature for up to 2 days as it is fully cooked.
- Refrigerate for up to 10 days; bring to room temperature and remix before using.
- Freeze for up to 3 months; defrost fully and remix before use.
- Ideal uses include filling cream puffs, cakes, and piping beautiful swirls on cupcakes and cakes.
- It can be used to ice cakes but tends to be more elastic than Swiss Buttercream.
