German Buttercream Recipe

4.45 from 18 reviews

German Buttercream is less sweet than American Buttercream and a little easier to make than Italian Meringue Buttercream. It's rich thanks to the custard base of the frosting. This recipe makes enough buttercream to fill and frost an 8" cake.

Prep Time: 20

Bake Time: 5

Total Time: 25

16 servings

Ingredients
US Customary - Metric

8 oz whole milk (1 cup)
6 oz granulated sugar (⅔ cup)
¼ teaspoon table salt
½ vanilla bean (split or 1 tablespoon vanilla extract)
2 large eggs
¾ oz corn starch (2 tablespoons)
12 oz unsalted butter (room temperature)

Instructions

Place8 oz whole milk, 6 oz granulated sugar and¼ teaspoon table salt in a small sauce pan. Scrape the seeds from ½ vanilla bean and add the seeds and pod to the milk. Heat over medium high until scalding.
Meanwhile, in a large bowl use a hand whisk to combine 2 large eggs and ¾ oz corn starch until smooth.
Whisk the scalding milk into the egg mixture, then return the custard to the pan. Cook over low heat, stirring constantly, until the mixture thickens and just begins to boil. You only need to see 1 or 2 bubbles.
Immediately strain the pastry cream back into the bowl. Place a sheet of wax paper on the surface and cool to room temperature. You can chill it in the refrigerator until the middle of the custard is completely cooled. The custard should be at room temperature, not chilled, when it's added to the butter.
Using the beater attachment, cream 12 oz unsalted butter until light and fluffy. Add the room temperature pastry cream, a little at a time, until completely incorporated. Switch to the whisk attachment and whip the buttercream until it’s light and fluffy.
Use immediately to fill and frost your favorite cake.