Built on a creamy custard base, German buttercream is super luscious and not overly sweet. It is perfect for piping, lovely for spreading and tempting to eat right off the spatula!
Mix together ¼ cup of granulated sugar and the cornstarch in a heat resistant bowl.
Beat the eggs into the sugar and cornstarch mixture until the mixture is smooth. Set the bowl by the stove and get the milk mixture ready.
In a large sauce pot or saucier, stir together the milk and the remaining ¼ cup of granulated sugar. Bring to a simmer over medium heat, stirring occasionally.
Once the mixture is simmering, take about 1/3 of a cup or a small ladle full of the hot mixture and add it to the egg mixture while stirring to temper it. Mix it in well.
Slowly drizzle the tempered egg mixture into the simmering milk while beating vigorously.
Continue to cook and stir over medium-low heat until the mixture starts to thicken. It may get a little lumpy at this stage and that’s ok.
Once the mixture is thickened to about the consistency of a tight pudding, turn the heat to low and really beat the mixture to get the lumps out.
Remove from heat and stir in two Tablespoons of butter. The mixture should be pretty thick, but still soft.
Place a sheet of plastic wrap over the top of the custard with the wrap touching the top to avoid forming a skin. Now refrigerate the mixture for at least an hour.
Once it is chilled it should be really thick, almost more of a smooth cookie dough consistency. Set it on the counter along with your butter when you pull the butter out to soften. They will mix together better if they are at the same temperature.
Once the butter is softened, beat it until it is smooth and creamy. Be sure to scrape the sides of the bowl along the way.
Now add a Tablespoon or two of custard and a time, beating well between each addition. Once it is all added, beat well until the mixture is really fluffy.
Add vanilla and salt and beat a little more. Now your frosting is ready to go on your cake!