Frosting, Buttercream, German

German buttercream is a beaten butter frosting and can also be referred to as custard buttercream or pastry-cream butter. The unique recipe is rare in the bakery scene but can be a great change of pace over a traditional buttercream.

Flavor of German Buttercream:

Slightly rich and custard-like, almost ice cream-like flavor

Color of German Buttercream:

Pale Yellow

Texture of German Buttercream:

Creamy, airy, and smooth

Stiffness of German Buttercream:

Soft and pipable; not very stable; will melt in warmer conditions

Uses of German Buttercream:

Cupcake frosting or a filling for pastries, but not a great choice for decorations

German Buttercream Recipe Difficulty:

Medium; a custard will need to be made before the frosting can come together

Ingredients

Pastry Cream (Creme Patissiere)

• 2 cups milk divided
• 1 tsp vanilla extract or vanilla bean paste
• 1/4 cup cornstartch
• 2/3 cup granulated sugar
• 2 large egg yolks

German Buttercream

• 2 cups unsalted butter room temperature
• powdered sugar to taste, if needed

vanilla extract to taste, if needed

• 1/4 cup freeze-dried berry powder
• 1/4 cup peanut butter powder

Directions

Pastry Cream (Creme Patissiere)

1. Place 1 1/2 cups milk and the vanilla into a medium saucepan. Cook over high heat, stirring often until it just starts to simmer. Remove from heat.
2. In a medium bowl, whisk remaining 1/2 cup milk, egg yolks, sugar, and cornstarch.
3. While whisking vigorously, slowly pour the hot milk into the egg mixture.
4. Return mixture to saucepan and cook over high heat, whisking constantly, until it thickens and comes to a boil.
5. Pass through a strainer and into a bowl. Place plastic wrap directly on top of the custard to prevent a skin from forming.
6. Cool to room temperature then place in the refrigerator for a couple hours to set.
7. Store in an airtight container in the fridge for up to a week. Do not freeze.

German Buttercream

1. Ensure pastry cream and butter are at room temperature. Whip pastry cream by hand until smooth.
2. Using a stand mixer or hand mixer, beat the butter on high until pale and fluffy (3 mins). Add the room temperature custard 1 Tbsp at a time, incorporating well after each addition. Add powdered sugar or more vanilla if desired. Beat for 2-3mins until smooth and fluffy.
3. Store in an airtight container in the fridge for up to 2 weeks or freeze for up to 3 months. Allow buttercream to come to room temperature and rewhip before use.
4. Beat the butter with 1 Tbsp lemon zest and then add more lemon juice at the end if desired

Notes

Flavoring options to add in at the end:

Nutrition

Calories: 861kcal Carbohydrates: 38g Protein: 5g Fat: 79g Saturated Fat: 49g Cholesterol: 279mg Sodium: 56mg Potassium: 158mg Fiber: 1g Sugar: 32g Vitamin A: 2525IU Calcium: 141mg Iron: 1mg