Recipe
German Buttercream (Custard Buttercream)
Delicious pastry cream whipped into a frosting to make this silky smooth custard buttercream
Ingredients
- 2 cups Whole Milk 480ml
- ½ cup White Sugar 100g
- 5 Large Egg Yolks
- 2 teaspoon Vanilla Bean Paste or vanilla extract
- ¼ cup Cornstarch 30g
- 4 sticks Unsalted Butter 452g
- ⅓ cup Powdered Sugar 38g
Instructions
Make the Pastry Cream (Custard)
- This is my classic custard recipe, make it in advance so it has time to cool for at least 2 hours.
- Take two tablespoons of sugar and put into a bowl along with the egg yolks and cornstarch – whisk to combine½ cup White Sugar, 5 Large Egg Yolks, ¼ cup Cornstarch
- Put the remaining sugar into a suacepan with the milk and vanilla, slowly warm over a medium-low heat2 cups Whole Milk, 2 teaspoon Vanilla Bean Paste
- When it begins to get warm, drizzle a small amount of warm milk into the egg yolk mixture and whisk, then add a little more, repeat until everything is together in the bowl, then pour the whole mixture back into the saucepan. It's important to do this slowly and gradually so you don't scramble the eggs
- Keep heating the mixture, whisking constantly until it begins to boil. Boil for 1-2 minutes until it thickens. Remove from the heat
- Pass the pastry cream through a fine-mesh sieve into a bowl to make sure there are no lumps. Set aside to cool.
Make the Custard Buttercream
- Once the pastry cream has completely cooled, place all the butter in your stand mixer and beat with a whisk attachment on high until pale and fluffy (about three minutes)4 sticks Unsalted Butter
- Add the pastry cream one tablespoon at a time until it is all added.
- At this stage, taste-test the buttercream to see how much sweetness you would like to add. Add the icing sugar a little at a time, whipping after every addition, until the desired sweetness is reached.⅓ cup Powdered Sugar
Tried this recipe?Would you do me a huge favor and leave a rating and review?
It really helps and I love hearing all your feedback!
Nutrition
Calories: 4510kcalCarbohydrates: 201gProtein: 33gFat: 405gSaturated Fat: 249gPolyunsaturated Fat: 18gMonounsaturated Fat: 108gTrans Fat: 15gCholesterol: 1948mgSodium: 281mgPotassium: 937mgFiber: 0.3gSugar: 169gVitamin A: 13312IUCalcium: 820mgIron: 3mg
Francesca Armienti
I made the pastry cream ahead of time. It does not state if you do so what temp the cream has to be to whip into the butter. I have a mess on my hands and a huge waste of time and money!
Jules Grasekamp
Hi Francesca,
I'm so sorry to hear your buttercream didn't turn out. You're absolutely right i don't have instructions in here for if you make it ahead of time - I will add this on when I update the recipe. Thank you for the feedback!
Jules
Lesley
It turned out perfect. Family really loved it. Thanks Jules