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swirls of creamy golden custard based german buttercream

Vanilla German Buttercream

Have you tried German buttercream? It is built on a custard base that is rich and delicious. This vanilla German buttercream recipe is sure to win you over!
Prep Time15 minutes
Cook Time15 minutes
Additional Time1 hour
Total Time1 hour 30 minutes
Servings: 18 Servings
Author: Carlee

Ingredients

  • ½ cup granulated sugar divided
  • ¼ cup cornstarch
  • 2 large eggs
  • 1 cup whole milk
  • 2 Tablespoons unsalted butter
  • 1 cup unsalted butter
  • 2 teaspoons vanilla extract
  • 1 pinch salt

Instructions

  • Mix together ¼ cup of granulated sugar and the ¼ cup cornstarch in a heat resistant bowl.
    Small bowl of granulated sugar and cornstarch being whisked together for custard base.
  • Beat the 2 large eggs into the sugar and cornstarch mixture until the mixture is smooth. Set the bowl by the stove and get the milk mixture ready.
    eggs beaten into sugar and cornstarch mixture in small bowl.
  • In a large sauce pot or saucier, stir together the 1 cup whole 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 ⅓ 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.
    Small bowl with egg mixture tempered with warm milk.
  • 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.
    Slightly lumpy custard mixture in pan with whisk, ready to be beaten smooth.
  • 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.
    Beating a little bit of butter into custard mixture.
  • Remove from heat and stir in 2 Tablespoons unsalted butter. The mixture should be pretty thick, but still soft.
    Warm, smooth, thick custard mixture on whisk, ready to be chilled.
  • 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 1 cup unsalted 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.
    Whipped butter in mixer bowl next to bowl of thick dough like chilled custard, ready to be incorporated into buttercream.
  • Add 2 teaspoons vanilla extract and 1 pinch salt and beat a little more. Now your frosting is ready to go on your cake!

Nutrition

Serving: 1Serving | Calories: 148kcal | Carbohydrates: 8g | Protein: 1g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Cholesterol: 53mg | Sodium: 113mg | Sugar: 6g
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