German Buttercream is less sweet than American Buttercream and a little easier to make than Italian Meringue 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 did 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.
Scroll through the step by step photos to see how to make German Buttercream
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.
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″ 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
German Buttercream is less sweet than American Buttercream and a little easier to make than Italian Meringue Buttercream. It's rich thanks to the custard base of the frosting.
Ingredients
- 1 cup (8 oz, 240 ml) whole milk
- 2/3 cup (6 oz, 170g) granulated sugar
- Pinch of salt
- 1/2 vanilla bean, split or 1 tablespoon vanilla extract
- 2 large eggs
- 2 tablespoons (.75 oz, 20g) corn starch
- 3 sticks (12 oz, 336g) unsalted butter, room temperature
Instructions
- Place the milk, sugar and salt in a small sauce pan. Scrape the seeds from the 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 the eggs and cornstarch 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. The custard must be completely cooled. 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 the 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.
Notes
One batch of frosting is enough to fill and frost a 9" round cake.
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Sharon
Monday 21st of November 2022
This looks delicious, thank you! I want to use this frosting for chocolate cupcakes that will have a lemon curd centre. If I add lemon rind and possibly lemon juice to this frosting , will it keep its stiff consistency? Does anyone have any experience in this, please? Thanks
Eileen Gray
Monday 21st of November 2022
Yes, you can flavor this buttercream with lemon zest and I would use lemon extract rather than lemon juice. You'll get more lemony flavor from the zest and extract than you do from the juice. Unless you want the tang from the juice.
Kylie
Tuesday 25th of October 2022
I have been practicing to make my own wedding cake. I have years of baking experience, but not at "wedding" level. Your posts have been my go to source outside of the Cake Bible for frosting and the science involved! I have followed so many different SMBC/IMBC frosting to a T, but I felt they all were too greasy, soft, and hard to work with. I love that this German Buttercream is an easy to work with texture that provides excellent coverage after just 1 layer without being too sweet or buttery. Thank you for all the details!!
Eileen Gray
Tuesday 25th of October 2022
How many people is the wedding cake for? Remember for your wedding cake that a lot can be done ahead. Bake the cakes and freeze them for several weeks. Make the buttercream ahead. Defrost the cakes and trim them and split them while they're cold so they're easier to work with. This buttercream can be refrigerated or frozen. Bring the frosting back to room temp and rewhip when you're ready to assemble the cake. The assembled cakes can be held in the refrigerator for a day or two. Let the cake come back to room temp before serving. Good luck with your cake. I'm happy to answer any other questions as you plan for your cake.
Amos
Saturday 16th of July 2022
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
Amos
Sunday 17th of July 2022
@Eileen Gray, Amazing thank you!!!
Eileen Gray
Saturday 16th of July 2022
Yes, you can pipe with this recipe.
Sam
Wednesday 4th of May 2022
Can I substitute the whole milk for anything?
Sam
Wednesday 4th of May 2022
@Eileen Gray, instead of using whole milk, could I use anything else?
Eileen Gray
Wednesday 4th of May 2022
I'm sorry. I don't understand the question.
Putin Tane
Wednesday 4th of May 2022
Cam N I use half and half in place of the milk?
Eileen Gray
Wednesday 4th of May 2022
Yes, but it will be quite rich with that and the butter.