German Buttercream

German Buttercream is also known as Custard Icing or Custard Buttercream. It consists of creme pâtissière with a heavy dose of butter.

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Planning

  • Prep Time:

    20 minutes

  • Bake/Cook Time:

    20 minutes

  • Chill/Set Time:

  • Servings:

    24 cupcakes or 1 large layer cake

Preparation

  • Materials

    Mixer (Stand Mixer or Hand Mixer)
    Mixing Bowls
    Prep Bowls
    Melting Pot or Saucepan for Syrup and Stirring Spoon
    Spatulas
    Hand Whisk
    Thermometers for Syrup,  Butter and Pate

  • Prep

    Cube cold butter then set the butter to room temperature (68F-70F)
    Set milk and eggs out to bring them to room temperature

  • Oven/Stove

  • Shopping List

    Eggs
    Whole Milk
    Cornstarch
    Granulated Sugar
    Vanilla

Ingredients

  • Creme Pâtissière

    Egg Yolks 60g (2 large)
    Whole Milk 480ml (2 cups)
    Vanilla  5g (1 tsp)
    Cornstarch 40g (¼  cup)
    Granulated Sugar 135 grams (⅔ cup)

  • German Buttercreme

    Butter 500g (2 cups)  
    Confectioner’s Sugar 60g (2oz)
    Vanilla  10g (2 tsp)

Steps

  • Creme Pâtissière

    STEP 1: Put milk and cream into a saucepan and whisk in the cornstarch evenly, little at a time.

    STEP 2: Bring the mixture to a low boil gradually increasing the heat, stirring constantly. Be sure all of the cornstarch is thoroughly dissolved. Reduce heat to medium low and simmer for about 5 minutes while you cream the eggs.

    STEP 3: Cream egg yolks and sugar in a stand mixer with the whisk attachment on medium increasing to medium high. Whip until pale in color, light, fluffy and increased volume.

    STEP 4: Slowly drizzle the hot milk mixture into the eggs in the stand mixer on medium-high until fully incorporated.

    STEP 5: Pour the mixture back into the pot on the stove and cook on medium for about 5 minutes, stirring constantly.

    STEP 6: Pour the creme patissiere into a clean mixing bowl and set aside to cool while you prepare the butter for the buttercream.

  • German Buttercreme

    STEP 1: Cream the Butter and granulated sugar in the stand mixer with paddle attachment. Cream on medium-high until pale and fluffy (3 mins) then add the vanilla.

    Note: Whipping will increase the butter’s temp a little. Check the temp before you add it to the creme patissiere. Butter and creme patissiere must both be at room temperature (68F-70F).

    STEP 2: Switch to the whisk attachment and add the creme patissiere a little at a time (about 1 tbsp each time!) to the butter on medium-low speed. Fully incorporate each piece before adding another until all in mixed together. Go slowly!

    STEP 3:  Continue whipping just until smooth and fluffy (about 2-3 minutes)Do not overwhip!

Notes

FLAVORING
ADD TO BUTTER: Add to the butter while creaming it. Some things you can add:
Chocolate: 8oz cooled, melted chocolate or
Caramel: 1/2 cup caramel sauce or dulce de leche
Espresso: 2 tbsp espresso powder
Citrus Fruit: 1 tbsp citrus zest and 1 tbsp citrus juice.

ADD WHEN COMBING THE CREME PATISSEIERE AND BUTTER
Berries: 1/4 cup freeze-dried berry powder

COLORING
Color with gel colors, oil-based, or powder - do not use water-based food colors.

DECORATING
Fill generously between layers of a cake. 
Spread the frosting over the top and sides of the cake to coat fully
Garnish with Add a sprig of mint leaves, fresh berries or citrus slices
Drizzle with dessert sauce

RESOURCES
Read "Working with Buttercreams"

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