German Buttercream
German Buttercream is less sweet than American Buttercream and a little easier to make than Italian Meringue Buttercream or Swiss Meringue Buttercream. It’s rich thanks to the custard base of the frosting.
Why is this rich and creamy frosting called German Buttercream? Is this the national frosting of Germany?
Honestly, I have no idea if this style of buttercream was invented in Germany, or if it’s their national frosting. But I originally learned to make this style of buttercream from an Austrian pastry chef.
Whatever the reason for the name, I love this style of buttercream because it’s not very sweet, it’s really quite easy to make and it has the most amazing “vanilla ice cream” flavor thanks to the custard base. It’s so good.
Ingredients
How to make German Buttercream
- Whisk together the eggs and cornstarch.
- “Liason” the eggs into the hot milk.
- Cook the custard, stirring constantly. Keep a bowl with a sieve near the stove.
- The custard will thicken enough to coat the spatula.
- Strain the custard.
- Cover the warm custard with wax paper and cool to room temperature.
- Add the cooled custard to the softened butter.
- Once all the custard is added, switch to the whisk.
- Whip until light and fluffy.
How to fix German Buttercream:
- If you’re working in a warm kitchen and your buttercream is just a little too soft you can refrigerate it briefly and then re-whip it until it’s light and fluffy.
- If your buttercream is a little too cold (my kitchen is fairly cool in the winter and I often have this problem) you can warm the bowl and then whip it until it’s light and fluffy.
- I use a propane torch to warm up the buttercream, which is fun, but you can also place a small bowl of warm water under the mixing bowl to warm the buttercream.
- If you do have a propane torch and want to use it, here’s what you do: With the mixer running, wave the torch back and forth across the outside surface of the bowl to warm the buttercream. Keep it moving at all times to avoid burning the buttercream. You’ll see the edges melt a bit and then mix in. This works fast, so be careful.
- If you have refrigerated or frozen your buttercream, bring it back to room temperature then follow the instructions above for rewhipping.
- Place chilled buttercream into the mixing bowl.
- Use a propane torch or a bowl of warm water to warm the buttercream as it whips.
- The buttercream will curdle a bit, keep whipping.
- The buttercream becomes light and fluffy again.
FAQs about German Buttercream
Because of the custard base, German Buttercream has a rich, ice-creamy flavor.
Yes, this buttercream takes color very well. I prefer to use a gel color, but you can use any food coloring to tint the buttercream. Add the food color right after you finish making the buttercream.
You can add melted chocolate to make Chocolate German Buttercream. Add raspberry puree or other fruit purees for fruit flavor. Liquors such as Limoncello, rum or Kahlua can flavor German Buttercream.
Yes, German buttercream can be stored at room temperature for the better part of a day, refrigerated for several days or frozen for up to 3 months. Bring the buttercream back to room a temperature and re-whip before using.
No, after 6-8 hours the buttercream should be refrigerated or frozen.
This recipe makes enough buttercream to fill and frost an 8 inch cake or frost 24 cupcakes.
Yes, see the previous section explaining how to fix buttercream.
If you love this style of frosting, I think you should try making German Buttercream’s American cousin, Ermine Frosting.
If you love this recipe as much as I do, I’d really appreciate a 5-star review.
German Buttercream Recipe
Ingredients
- 8 oz whole milk (1 cup)
- 6 oz granulated sugar (⅔ cup)
- ¼ teaspoon table salt
- ½ vanilla bean (split or 1 tablespoon vanilla extract)
- 2 large eggs
- ¾ oz corn starch (2 tablespoons)
- 12 oz unsalted butter (room temperature)
Instructions
- Place8 oz whole milk, 6 oz granulated sugar and¼ teaspoon table salt in a small sauce pan. Scrape the seeds from ½ vanilla bean and add the seeds and pod to the milk. Heat over medium high until scalding.
- Meanwhile, in a large bowl use a hand whisk to combine 2 large eggs and ¾ oz corn starch until smooth.
- Whisk the scalding milk into the egg mixture, then return the custard to the pan. Cook over low heat, stirring constantly, until the mixture thickens and just begins to boil. You only need to see 1 or 2 bubbles.
- Immediately strain the pastry cream back into the bowl. Place a sheet of wax paper on the surface and cool to room temperature. You can chill it in the refrigerator until the middle of the custard is completely cooled. The custard should be at room temperature, not chilled, when it's added to the butter.
- Using the beater attachment, cream 12 oz unsalted butter until light and fluffy. Add the room temperature pastry cream, a little at a time, until completely incorporated. Switch to the whisk attachment and whip the buttercream until it’s light and fluffy.
- Use immediately to fill and frost your favorite cake.
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Hi! How well does this buttercream hold intricate shapes and piping? Would it be suitable for piping borders on a layer cake or piping buttercream flowers? Thanks
Yes, you can pipe with this recipe.
@Eileen Gray, Amazing thank you!!!
Can I substitute the whole milk for anything?
I’m sorry. I don’t understand the question.
@Eileen Gray, instead of using whole milk, could I use anything else?
Cam
N I use half and half in place of the milk?
Yes, but it will be quite rich with that and the butter.
Hi, I love this recipe. I’ve only make the vanilla version. I would like to make this chocolate. I see that you say that melted chocolate can be added to do that. How much should be added and when? I’m concerned about it changing the firmness. Thank you!
I usually add about 3-4 oz of melted chocolate to a batch of buttercream. You can add it slowly to get to the color and flavor you like. Just make sure the chocolate is not too warm or you could melt the butter. Because the chocolate will firm as it cools it doesn’t cause the buttercream to become runny.
Hi I see you said that it was able to sit at room temp for a day and then also said it is not shelf stable and needs to be refrigerated after 4 hours could you clarify thank you !
Sorry, I guess that could be confusing. By not shelf stable I mean that I wouldn’t leave the frosting or a frosted cake out for several days. But certainly you could leave it out for the better part of a day until you’re ready to ice and serve the cake. If I was going to serve the cake in the evening I would take it out early in the day to soften before serving. Then I would refrigerate any leftovers.