German Buttercream is the ultimate indulgence for anyone who loves velvety, rich frosting with a luxurious texture. Made with a custard base and whipped butter, it’s silky smooth and melts effortlessly on your tongue, offering a delicate balance of sweetness and richness. The process, taking just 40 minutes of prep and 15 minutes of cooking, rewards you with a frosting that’s light yet decadent, perfect for elevating cakes and cupcakes to gourmet status.
With its creamy, buttery flavor and subtle vanilla undertones, this buttercream pairs beautifully with any dessert. After a brief 2-hour cooling time, it’s ready to spread or pipe, creating a flawless finish that’s as stunning as it is delicious. Each bite is a heavenly experience, making it worth every minute of preparation.
Ingredients for German Buttercream
- For Pastry Cream:
- 1 cup (236 ml) whole milk
- 1 cup (236 ml) heavy cream
- 5 large egg yolks (save whites for another use)
- ⅔ cup (133 g) granulated sugar
- ¼ tsp table salt
- 3 Tablespoons cornstarch
- 4 Tablespoons (57 g) unsalted butter, cut into 4 pieces
- 1 ½ teaspoons vanilla extract
- For Frosting:
- 1 cup (226 g) unsalted butter, softened (not melty/oily)
- ½ cup (63 g) powdered sugar (optional, for added sweetness)
Step-by-Step Instructions
- Prepare the Pastry Cream:
- In a medium bowl, whisk together milk, cream, and egg yolks until smooth.
- In a saucepan, whisk sugar, cornstarch, and salt. Gradually drizzle in the cream mixture while whisking to avoid lumps.
- Cook over medium heat, stirring constantly, until thickened to a pudding-like consistency and it coats the back of a spoon.
- Remove from heat and strain through a fine-mesh sieve into a heatproof bowl.
- Whisk in butter, one piece at a time, then stir in vanilla extract.
- Cover the surface with plastic wrap or parchment paper and refrigerate until completely cooled (about 2 hours).
- Make the German Buttercream:
- Ensure the pastry cream and softened butter are at the same temperature (nearly room temperature).
- In a stand mixer with a whisk attachment, beat the butter on high speed until fluffy and lightened in color (3-5 minutes).
- Reduce speed to medium and add the pastry cream, one spoonful (1-2 Tablespoons) at a time, fully incorporating each addition before adding the next.
- Once all pastry cream is added, increase speed to medium-high and beat until the frosting is light and fluffy.
- Taste and stir in powdered sugar if desired.
- Pipe or spread onto cakes or cupcakes. (Tip: Use an Ateco 848 piping tip for a professional look.)
Perfect Pairings: Serving Suggestions
German Buttercream is incredibly versatile and pairs beautifully with a variety of desserts. Try it on vanilla or chocolate cupcakes for a classic treat, or spread it between layers of a sponge cake for a decadent dessert. It also works wonderfully as a filling for éclairs or cream puffs. For a twist, add a layer of fresh berries or fruit preserves between the cake layers for a burst of flavor.
Keep It Fresh: Storage Tips
Store your German Buttercream in an airtight container in the refrigerator for up to 3 days. If you’ve already frosted your cake or cupcakes, cover them loosely with plastic wrap to prevent the frosting from drying out. Before using chilled buttercream, let it come to room temperature and give it a quick whip with your mixer to restore its fluffy texture.
Time-Saving Hacks
To save time, prepare the pastry cream a day in advance and let it chill overnight. This way, you’ll only need to focus on whipping the buttercream when you’re ready to frost. If you’re short on time, you can also use a store-bought pastry cream as a base, though homemade will always yield the best flavor and texture.
Equipment Essentials
For the smoothest results, a stand mixer with a whisk attachment is ideal for whipping the buttercream. If you don’t have one, a hand mixer works just as well. Make sure to use a fine-mesh strainer when straining the pastry cream to ensure it’s perfectly smooth. A piping bag fitted with a large star tip (like Ateco 848) will give your desserts a professional finish.
Common Questions Answered
Can I use salted butter?
It’s best to stick with unsalted butter to control the saltiness of the buttercream. If you only have salted butter, reduce the added salt in the pastry cream to a pinch.
Why is my buttercream curdling?
This usually happens if the pastry cream and butter aren’t the same temperature. Let both ingredients sit at room temperature until they’re equally cool but not cold, then try again.
German Buttercream
Ingredients
For Pastry Cream
- 1 cup whole milk 236 ml
- 1 cup heavy cream 236 ml
- 5 large egg yolks discard whites or see note for ideas on how to use leftover egg whites
- ⅔ cup granulated sugar 133 g
- ¼ tsp table salt
- 3 Tablespoons cornstarch
- 4 Tablespoons unsalted butter 57 g, cut into 4 pieces
- 1 ½ teaspoons vanilla extract
For Frosting
- 1 cup unsalted butter 226 g, softened (but not so soft that it’s melty/oily)
- ½ cup powdered sugar 63 g, optional
Instructions
- For Pastry Cream
- In a medium-sized bowl, whisk together milk, cream, and egg yolks until thoroughly combined.
- In a medium-sized saucepan, whisk together sugar, cornstarch and salt. While still whisking, drizzle cream mixture into sugar mixture until thoroughly combined and no lumps.
- Cook over medium heat, stirring constantly, until mixture thickens to a pudding-like consistency and coats the back of a spoon.
- Remove from heat and pour through a fine-mesh strainer into a heatproof bowl. Whisk in butter, 1 Tablespoon at a time, and then stir in vanilla extract.
- Place a piece of plastic wrap or parchment paper directly against the surface of the pastry cream and transfer to the refrigerator to cool completely. Once the cream has cooled and you are ready to prepare your frosting, you will need to remove the pastry cream and your butter from the refrigerator and allow them to warm nearly room temperature (not too warm so that the butter is becoming oily, though).
- For German Buttercream
- NOTE: (Pastry cream and softened butter must be the same temperature in order to proceed)
- Place softened butter in the bowl of a stand mixer (or you may use a large bowl and an electric mixer) and use a whisk attachment to beat butter on high speed until fluffy and lightened in color (about 3-5 minutes).
- Reduce mixer speed to medium and begin to gradually add pastry cream, one spoonful (approximately 1-2 Tablespoons) at a time, allowing the first spoonful to be completely incorporated before adding the next.
- Once all pastry cream has been added, slowly increase mixer speed to medium-high and beat until you have a fluffy frosting.
- Taste frosting, stir in powdered sugar if desired, then pipe (I used an Ateco 848 piping tip) or spread over cake/cupcakes.