Ingredients
Custard Base
- 2 cups milk
- 3/4 cup sugar
- 4 egg yolks
- 3 tbsp cornstarch
- 3 tbsp flour
- 1/8 tsp salt
Buttercream
- 2 cups unsalted butter, room temperature (4 sticks)
- 1 cup powdered sugar (use more for sweeter buttercream)
- 1 tsp vanilla extract
- 1 tsp vanilla bean paste
Instructions
- Prepare the Custard Mixture: In a saucepan, whisk together 2 cups of milk, 4 egg yolks, 3/4 cup sugar, and 1/8 tsp salt until smooth. Pour about half of this mixture into a separate bowl.
- Mix Starches: Into the bowl with half the milk mixture, add 3 tbsp cornstarch and 3 tbsp flour. Whisk thoroughly until no lumps remain.
- Cook the Custard: Pour the flour and starch mixture back into the remaining milk mixture in the saucepan. Cook on medium heat, stirring constantly with a whisk until the mixture thickens and bubbles begin to pop. Reduce heat to low and simmer for 2-3 minutes to cook out any raw flour taste.
- Strain and Cool the Custard: Remove the custard from heat and strain it through a fine mesh sieve to remove any lumps. Cover tightly with plastic wrap touching the surface to prevent a skin from forming. Let it cool to room temperature. To speed cooling, you can place the custard in a cold water bath or refrigerate overnight, then bring back to room temperature before mixing.
- Prepare the Buttercream Base: Beat 2 cups of room temperature unsalted butter for 15 seconds until creamy. Add 1 cup powdered sugar and beat on low speed until fully incorporated, then increase to medium speed and beat for 30 seconds.
- Combine Custard and Butter: Gradually add the room temperature custard to the butter mixture, beating well after each addition to ensure a smooth and creamy texture.
- Add Vanilla Flavor: Beat in 1 tsp vanilla extract and 1 tsp vanilla bean paste and then beat on high speed for 10 seconds to fully combine and aerate the buttercream.
- Final Ready Buttercream: Your German buttercream is now smooth, rich, and ready to use for frosting cakes or filling pastries.
Notes
- Ensure the butter and custard are at room temperature to prevent curdling when mixing.
- For a sweeter buttercream, increase the powdered sugar quantity gradually during mixing.
- You can refrigerate the custard overnight but bring it to room temperature before blending with butter.
- Whisking constantly during cooking prevents lumps and scorching of the custard.
- Use unsalted butter to control the salt level in your buttercream.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Frosting
- Method: Stovetop
- Cuisine: German
