I believe that German buttercream is one of the easiest to make, other than American buttercream. I mean when you compare it to other similar buttercreams like Italian meringue, Swiss meringue, or French buttercream. Often referred to as pudding buttercream because it is made using a custard base this is one of the most delicious frostings you can make.
Easy German buttercream frosting
Pastry cream
In a heavy-bottom saucepan, combine egg yolks, sugar, salt, and cornstarch with a whisk. Scrape the vanilla bean and add it in (or add vanilla bean paste).Pro tip – The egg mixture will appear dry at first but it will cream as you continue to combine.Next, gently pour the whipping cream over, whisking constantly to prevent lumps, followed by the milk.Pro tip – Make sure to scrape the sides of the pan to get any dry cornstarch pockets.
Then, place the saucepan over medium-low heat and simmer, and stir constantly with a wooden spoon or rubber spatula until the mixture thickens and comes to a boil. The custard is done when it is thick enough to coat the back of a spoon. Once the custard (pastry cream) is ready, remove it from the heat.Pro tip – It is important not to rush this process as we want the cornstarch to be cooked. Otherwise, the mixture will thicken but taste starchy.
Strain the custard into a clean bowl. And cover with plastic wrap making sure the plastic touches the top surface to prevent skin. Then, chill on the counter until room temperature.Pro tip – Straining will remove any curdled egg giving a smooth velvety texture to the cream.
Buttercream
In the bowl of a stand mixer with the whisk attachment, whip the pastry cream (custard) until it’s light and fluffy with no lumps. Remove it from the bowl and set it aside.Pro tip – Making sure the pastry cream has no lumps now will ensure a smooth buttercream later. And if you find the pastry cream is too stiff, add a tablespoon of milk and continue to whipUsing the same bowl of the stand mixer and the paddle attachment, cream the butter until light and fluffy (there is no need to clean the mixer bowl).Pro tip – Make sure the butter is well-creamed and becomes light and fluffy. This will ensure we have no lumps and that we have a light and airy buttercream.Next, gradually add the cooled custard (pastry cream) and combine well. Followed by the vanilla extract or any other flavorings.Finally, whip for 3 minutes until you have a soft, creamy, buttery yet light, and fluffy buttercream.Pro tip – It is important that you whip the buttercream so it becomes light and fluffy. Otherwise, it will be too soft to pipe or frost on cakes.
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