German Buttercreme

Indulge in the luxurious creaminess of German Buttercreme, a decadent custard-based frosting that strikes the perfect balance between silky smoothness and rich flavor. This traditional German recipe begins with a velvety vanilla custard made from whole milk, egg yolks, and cornstarch, cooked to perfection and infused with pure vanilla extract for a warm, aromatic depth. Once cooled, the custard is whipped with creamy unsalted butter to create a flawlessly smooth buttercream that's delightfully light yet full of body. Ideal for frosting or filling cakes, pastries, and cupcakes, this versatile treat will elevate your baking to bakery-quality status. Plus, it’s easy to store and perfect for make-ahead preparations! With its delicate texture and rich flavor, German Buttercreme is sure to become your go-to frosting recipe.

Nutriscore Rating: 46/100

Prep Time:20 mins

Cook Time:10 mins

Total Time:30 mins

Servings: 12

Ingredients

• 500 ml Whole milk
• 100 g Granulated sugar
• 40 g Cornstarch
• 4 large Egg yolks
• 250 g Unsalted butter, room temperature
• 2 tsp Vanilla extract

Directions

Step 1

In a medium saucepan, heat 400 ml of whole milk over medium heat until it just begins to steam. Do not boil.

Step 2

In a mixing bowl, whisk together the remaining 100 ml of milk, granulated sugar, cornstarch, and egg yolks until smooth and lump-free.

Step 3

Slowly pour the warm milk into the egg yolk mixture while continuously whisking to temper the eggs. Once combined, pour the mixture back into the saucepan.

Step 4

Cook the custard over medium heat, stirring constantly, until it thickens and begins to bubble. This usually takes about 3–5 minutes.

Step 5

Remove the custard from heat and stir in the vanilla extract. Transfer it to a heatproof bowl, press plastic wrap directly onto the surface to prevent a skin from forming, and allow it to cool to room temperature. Do not refrigerate yet.

Step 6

Once the custard is at room temperature, place the unsalted butter in a mixing bowl. Using a hand mixer or stand mixer with a paddle attachment, beat the butter on medium speed until light and creamy, about 3 minutes.

Step 7

Add the custard to the butter, one tablespoon at a time, while continuing to beat on low speed. Once all the custard is incorporated, increase the speed to medium-high and whip until the buttercream is smooth and fluffy.

Step 8

Use immediately to fill or frost cakes, or store in an airtight container in the refrigerator for up to 3 days. If refrigerated, allow the buttercream to come to room temperature and rewhip before using.

Nutrition Facts

Serving size	982.1 grams (982.1g)

Amount per serving	% Daily Value*
Calories	2888

Total Fat 237.40g	304%
Saturated Fat 144.30g	722%
Polyunsaturated Fat 0.60g
Cholesterol 1346mg	449%
Sodium 268mg	12%
Total Carbohydrate 164.10g	60%
Dietary Fiber 0.40g	1%
Total Sugars 126.40g
Protein 29.90g	60%

Vitamin D 423IU	2117%
Calcium 781mg	60%
Iron 2mg	12%
Potassium 920mg	20%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 73.4%

Protein: 4.1%

Carbs: 22.5%