German Buttercream Frosting

Contributed By: Parker


1/2 cup sugar
1 tablespoon cornstarch
1 cup whole milk
4 large egg yolks, room temperature, beaten
1 teaspoon vanilla extract
1-1/2 cups butter, softened
Optional: 3 tablespoons confectioners' sugar and vanilla extract


1. 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.
2. 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.

Helpful Hints:

This German buttercream frosting is super silky and buttery. It's pleasantly sweet, but not overly sweet like some American buttercreams can be.
TOTAL TIME: Prep/Cook time: 25 min.
YIELD: 4 cups.
Nutrition Facts
2 tablespoons: 51 calories, 5g fat (3g saturated fat), 23mg cholesterol, 36mg sodium, 2g carbohydrate (2g sugars, 0 fiber), 0 protein.

Return To List Of Recipe Titles