This German buttercream frosting is super silky and buttery. It's pleasantly sweet, but not overly sweet like some American buttercreams can be. —Rashanda Cobbins, Milwaukee, Wisconsin
German Buttercream
Ingredients
- 1/2 cup sugar
- 1 tablespoon cornstarch
- 1 cup whole milk
- 4 large egg yolks, room temperature, beaten
- 1 teaspoon vanilla extract
- BUTTERCREAM:
- 1-1/2 cups butter, softened
- Optional: 3 tablespoons confectioners' sugar and vanilla extract
Directions
- For pastry cream, in a small saucepan, combine sugar and cornstarch. Stir in milk until smooth. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer.
- Remove from the heat. Gently stir in vanilla. Cool to room temperature without stirring. For buttercream, in a bowl, cream butter until fluffy, about 5 minutes. Gradually beat in cooled pastry cream. If desired, beat in confectioners' sugar and additional vanilla extract until fluffy, about 5 minutes. If necessary, refrigerate until frosting reaches spreading consistency. Store in the refrigerator.
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