German Buttercream
Photo by Fakiri Malik
MAKES
4 cups / 946 mL
(enough to generously frost (including piping and decor) 12 cupcakes, a 9x13 inch / 23x33 cm sheet cake, or a 2 or 3 layer 8 or 9 inch / 20 or 23 cm cake)
TAKES
Prep time: 25 minutes
Cook time: 25 minutes
Total: 50 minutes
✻ ABOUT THIS RECIPE
German buttercream is made using pastry cream as the base. After cooking, the custard is cooled to room temperature, and then whipped in a mixer. Then, soft butter is incorporated as it is for meringue based buttercream, adding gradually and continuing to whip until the mixture has a light texture. I love the creaminess, and custard-iness of this buttercream, and find myself using it most as a filling for cakes, sandwich cookies, and even doughnuts. It is a bit richer and can be slightly softer than other buttercreams as a result, but adding a small amount of powdered sugar helps with the stability, and it is possible to pipe this frosting, just expect for it to hold the shape softly / not as crisp.
INGREDIENTS
Pastry Cream
405 g / 1 ¾ cups whole milk
60 g / ¼ cup heavy cream
99 g / 1/2 cup granulated sugar
28 g / ¼ cup cornstarch
3 g / ¾ teaspoon fine sea salt
85 g / 4 large egg yolks, at room temperature
28 g / 2 tablespoons unsalted butter, at room temperature
Buttercream
454 g / 1 pound (2 cups) unsalted butter, at room temperature
113 g / 1 cup powdered sugar, sifted
10 g / 2 teaspoons vanilla extract or 4 g / 1 teaspoon vanilla bean paste
Every Type of Buttercream:
METHOD
1. Combine the milk and cream in a medium pot. Bring the mixture to a simmer over medium heat.
2. Meanwhile, in a medium, heat-proof bowl, whisk the sugar, cornstarch, and salt until well-combined. When the mixture comes to a simmer, turn the heat to medium-low.
3. Whisk the egg yolks into the sugar and cornstarch mixture. Gradually pour about a third of the hot milk mixture into the bowl, whisking constantly to combine.
4. Return this mixture to the pot, and cook over medium-low heat, whisking constantly until the mixture begins to thicken (at which point it can be helpful to switch to a silicone spatula), and continue to cook until the mixture gets very thick and fat bubbles break the surface towards the center of the pot, 2-4 minutes.
5. Remove from the heat, and stir in the 28 g / 2 tablespoons butter. Strain the pastry cream into a medium-heat safe bowl, cover the surface directly with plastic wrap, and cool to room temperature. (This can be sped up by pouring the pastry cream onto a baking sheet - the expanded surface area will help it cool more quickly.)
6. Make the buttercream: in the bowl of an electric mixer fitted with the whip attachment, whip the butter on high speed until light and fluffy, 4-5 minutes.
7. Gradually add the cooled custard mixture in 4-5 additions, whipping well to combine, then scrape the base and sides of the bowl well after each addition. After all of the custard is added, whip on high speed for 2-4 minutes more, until fluffy and very smooth. If the buttercream looks curdled or separated, continue whipping - it should come together!
8. Add the powdered sugar and vanilla, and mix well to combine - the mixture should be totally smooth. If desired, mix with a paddle attachment or spatula slowly to help remove excess air bubbles before using (this step is totally optional).
9. The buttercream can be used immediately, or refrigerated in an airtight container. To reconstitute the buttercream, bring to room temperature, and mix with the whip attachment in the mixer to bring it back to a smooth, fluffy consistency.
✻ HAVE YOU BAKED IT?
Tag @emcdowell on Instagram or use #happybaking. I’d love to see your bakes!
