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German Buttercream

This recipe is for a German buttercream made with a pastry cream base and butter. The pastry cream is made by heating milk, then whisking it into a mixture of egg yolks, sugar and cornstarch before cooking. It is chilled before being whipped together with butter and powdered sugar to make a rich, silky frosting that is not too sweet. The buttercream can be flavored and is good for frosting cakes, with a storage time of up to 2 weeks in the fridge or 3 months in the freezer.

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Nabeel
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67 views2 pages

German Buttercream

This recipe is for a German buttercream made with a pastry cream base and butter. The pastry cream is made by heating milk, then whisking it into a mixture of egg yolks, sugar and cornstarch before cooking. It is chilled before being whipped together with butter and powdered sugar to make a rich, silky frosting that is not too sweet. The buttercream can be flavored and is good for frosting cakes, with a storage time of up to 2 weeks in the fridge or 3 months in the freezer.

Uploaded by

Nabeel
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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German Buttercream - Liv for Cake https://livforcake.

com/german-buttercream/

German Buttercream
This custard-based German buttercream is made with just a few simple
ingredients. Perfect for those who like a rich and silky frosting that isn't
too sweet!

Course Dessert
Cuisine Buttercream, German

Prep Time 30 minutes


5 from 10 votes
Cook Time 10 minutes
Chilling Time 2 hours
Total Time 2 hours 40 minutes

Servings 5 cups - enough to frost a 2-layer 8" cake


Calories 861kcal
Author Olivia

Ingredients
Pastry Cream (Creme Patissiere):
2 cups milk
1 tsp vanilla
1/4 cup cornstartch
2/3 cup granulated sugar
2 large egg yolks

German Buttercream:
2 cups unsalted butter
powdered sugar
vanilla

Instructions
Pastry Cream (Creme Patissiere):
1. Place 1 1/2 cups milk and the vanilla into a medium saucepan. Cook over high heat, stirring
often until it just starts to simmer. Remove from heat.
2. In a medium bowl, whisk remaining 1/2 cup milk, egg yolks, sugar, and cornstarch.
3. While whisking vigorously, slowly pour the hot milk into the egg mixture.
4. Return mixture to saucepan and cook over high heat, whisking constantly, until it thickens and
comes to a boil.
5. Pass through a strainer and into a bowl. Place plastic wrap directly on top of the custard to
prevent a skin from forming.
6. Cool to room temperature then place in the refrigerator for a couple hours to set.

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German Buttercream - Liv for Cake https://livforcake.com/german-buttercream/

7. Store in an airtight container in the fridge for up to a week. Do not freeze.

German Buttercream:
1. Ensure pastry cream and butter are at room temperature. Whip pastry cream by hand until
smooth.
2. Using a stand mixer or hand mixer, beat the butter on high until pale and fluffy (3 mins). Add
the room temperature custard 1 Tbsp at a time, incorporating well after each addition. Add
powdered sugar or more vanilla if desired. Beat for 2-3mins until smooth and fluffy.
3. Store in an airtight container in the fridge for up to 2 weeks or freeze for up to 3 months.
Allow buttercream to come to room temperature and rewhip before use.

Notes
Flavouring options to add in at the end:
8oz cooled, melted chocolate 
2 Tbsp Instant espresso powder (of instant coffee) dissolved in 1 tsp hot water
1/2 cup caramel or dulce de leche
Beat the butter with 1 Tbsp lemon zest and then add more lemon juice at the end if desired
1/4 cup freeze-dried berry powder
1/4 cup peanut butter powder

Nutrition
Calories: 861kcal | Carbohydrates: 38g | Protein: 5g | Fat: 79g | Saturated Fat: 49g | Cholesterol:
279mg | Sodium: 56mg | Potassium: 158mg | Fiber: 1g | Sugar: 32g | Vitamin A: 2525IU | Calcium:
141mg | Iron: 1mg

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