German Buttercream Recipe

Updated April 15, 2020

20141208-battle-of-the-buttercreams-nila-jones-german-3.jpg — German buttercream. . Nila Jones

This German buttercream is incredibly smooth and delicious. It's made with a custard base, which gives it a natural yellow color. And although this buttercream contains a fair amount of butter and three egg yolks, it is surprisingly light, both in texture and taste.

Why this recipe works:

The cornstarch in the custard mixture helps to thicken the custard and prevent the eggs from overcooking.
Usually, cubes of softened butter are mixed into the custard base. Here, however, we first beat the butter until it has lightened in color and become fluffy, and then we add spoonfuls of custard to the beaten butter—the buttercream comes together a lot easier this way.

Note: This buttercream is a little thinner/softer than most other buttercreams and doesn't hold up in warmer temperatures that well. For a thicker German buttercream, simply use a thicker custard base (like homemade pastry cream) or add more softened butter to the base. Just keep in mind that adding more butter won't make the buttercream more heat-resistant.

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Recipe Details

German Buttercream Recipe

Active 15 mins

Total 45 mins

Serves 12 to 16 servings

Makes 2 cups

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Ingredients

1/2 cup plus 2 tablespoons whole milk
1/2 cup granulated sugar, divided
3 large egg yolks (about 3 tablespoons)
1 teaspoon cornstarch
3/4 cup plus 2 tablespoons (1 1/2 sticks plus 2 tablespoons) unsalted butter, softened to room temperature
1/2 teaspoon vanilla extract
Pinch salt

Directions

Combine milk and 1/4 cup of sugar in a medium saucepan. In a medium bowl, whisk together the remaining 1/4 cup of sugar, yolks, cornstarch, and 2 tablespoons of the milk mixture until it looks foamy and smooth.
Place the saucepan over low heat, stirring to dissolve the sugar. Once the sugar has dissolved, increase heat to medium-high, then remove from heat as soon as the first bubbles appear. While whisking yolk mixture constantly, slowly pour hot milk mixture it.
Return custard base to the saucepan. Heat over low heat, whisking constantly, until the custard thickens considerably. Be sure not to let the custard boil.
Pour the custard onto a heatproof plate or shallow container. Immediately cover the custard with plastic wrap, pressing the plastic directly against the surface. Allow the custard to cool completely.
Beat the butter in a a stand-mixer fitter with the whisk or paddle, or in a medium bowl if using a handheld mixer, until smooth, fluffy, and lightened in color, about 2 minutes. Add the cooled custard one tablespoon at a time, mixing well after each addition. Add vanilla and salt and mix until the buttercream looks thick, smooth, and creamy, about 3 minutes.
Use immediately or refrigerate in an airtight container or a zipper bag in the fridge for up to 2 weeks or in the freezer for up to 2 months. To use buttercream that has either been refrigerated or frozen, first allow to come to room temperature then beat until smooth and spreadable again. Cakes or cupcakes decorated with buttercream generally keep up to 3 days, stored in an airtight container in the fridge. Serve buttercream at room temperature.

Special Equipment

Electric mixer

This Recipe Appears In

The World of Buttercreams: 6 Varieties to Try at Home

Nutrition Facts (per serving)
137	Calories
12g	Fat
7g	Carbs
2g	Protein

Nutrition Facts
Servings: 12 to 16
Amount per serving
Calories	137
% Daily Value*
Total Fat 12g	15%
Saturated Fat 7g	34%
Cholesterol 74mg	25%
Sodium 28mg	1%
Total Carbohydrate 7g	3%
Dietary Fiber 0g	0%
Total Sugars 7g
Protein 2g
Vitamin C 0mg	0%
Calcium 20mg	2%
Iron 0mg	1%
Potassium 30mg	1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.