This custard-based German buttercream is made with just a few simple ingredients. Perfect for those who like a rich and silky frosting that isn’t too sweet!
I’m so excited to be sharing a new buttercream recipe with you guys today! Last week I told you all about How to Make Pastry Cream and today I’m going to tell you how to use that to make a delicious buttercream.
As you know, I am a die-hard Swiss Meringue Buttercream fan. It is THE best buttercream, as far as I’m concerned, but it’s not for everyone. It’s a bit high maintenance and some people find it either too buttery or too sweet, or both.
American Buttercream, on the other hand, is super easy to make, but gritty due to the powdered sugar and usually very sweet.
There are a variety of different buttercreams out there and I’m going to be experimenting with a bunch of them this year. I’m kicking it all off today with this German Buttercream!
What is German Buttercream?
German buttercream is a custard-based buttercream that consists simply of pastry cream, butter, and any additional flavourings you may want.
This buttercream is perfect for someone who likes a creamy, buttery frosting, but one that has a very subtle sweetness. How sweet you make it is up to you — the sweetness will come from the pastry cream itself.
I kept the sweetness fairly mild in mine but you can increase the sugar if you like. Alternatively, you can add additional powdered sugar at the very end.
How to Make German Buttercream
This buttercream is very easy to make, but it does require some pre-planning as you need to make the custard (pastry cream) in advance and let it cool. Here’s the step-by-step process of making German buttercream:
Step #1 – Prepare Pastry Cream
Make your custard in advance and chill to set. Refer to my How to Make Pastry Cream post for a detailed tutorial.
Step #2 – Bring your Butter and Pastry Cream to Room Temperature
The pastry cream will be thick and gelatinous and needs to be rewhipped before use. I just do this by hand with a whisk. It smooths out very quickly.
Step #3 – Beat your butter until Pale & Fluffy
Don’t skip this step. Whip it for a good 3 minutes on high. I use a paddle attachment because I like that mine scrapes the sides of the bowl, but you can use the whisk attachment if you prefer.
Step #4 – Add Pastry Cream a bit at a time
Slowly add the pastry cream about 1 Tbsp at a time while the buttercream is whipping. This is kind of like adding butter to a Swiss meringue buttercream. Incorporate it slowly.
I just used a regular soup spoon to add it in, it doesn’t have to be precise.
Step #5 – Beat until fluffy and smooth
Once all of the pastry cream is incorporated, beat the buttercream on high for 2-3 minutes until it is smooth and fluffy. Taste it to see if you want to add any more vanilla or powdered sugar for sweetness.
Storage and Perishability
You can store German buttercream like any other. It will last for a week or two in the fridge or can be frozen for up to 3 months. Bring to room temperature and rewhip before use.
I like to store mine in an airtight container in the fridge, but if I’m freezing it I spread the buttercream on a large sheet of plastic wrap, wrap it up, flatten it, and place it in a freezer bag.
Who is German Buttercream best for?
Like all buttercreams, custard buttercream is not for everyone. It is best suited for someone who likes a frosting that is:
- rich and silky
- not too sweet
This frosting is very buttery, which is why it’s important to whip that butter very well at the beginning and then again once you incorporate the custard.
You want to lighten it up as much as possible.
Since the buttercream is made mostly of butter (yellow) and pastry cream (yellow-ish), it will be more on the yellow side. Again, whipping that butter will really help lighten it up!
However, you can simply add a bit of violet color gel to the buttercream to neutralize the yellow color and whiten it and/or add some Bright White color gel to it.
Flavouring German Buttercream
You have a few options here when it comes to flavouring the buttercream. You can infuse the milk — I talk about this a bit in my Pastry Cream post, but the flavour will be diluted a bit once you add it to the butter. Or you can just add in flavouring at the end like any buttercream.
Here are some flavouring options to add in at the end:
- 8oz cooled, melted chocolate
- 2 Tbsp Instant espresso powder (of instant coffee) dissolved in 1 tsp hot water
- 1/2 cup caramel or dulce de leche
- Beat the butter with 1 Tbsp lemon zest and then add more lemon juice at the end if desired
- 1/4 cup freeze-dried berry powder
- 1/4 cup peanut butter powder
I can’t wait to hear what you guys think of this German Buttercream recipe.
I love that it’s silky smooth, not too sweet, and that I can add more sugar at the end if I want it sweeter. It’s much easier than Swiss meringue buttercream, but does require a bit of prep and planning.
If you find most frostings too sweet, but want something more stable than whipped cream, this is the frosting for you! Let me know if you try it!
Looking for more tutorials?
- How to Make Lemon Curd
- How to Make Caramel
- How to Make Swiss Meringue Buttercream
- How to Make Simple Syrup
- Homemade Cake Release (How to Prepare Cake Pans)
- How to Bake Flat Cake Layers
Tips for making German Buttercream
- Be sure to read through my How to Make Pastry Cream post for a step-by-step tutorial on how to make the custard portion of this buttercream.
- Add powdered sugar or more vanilla at the end to taste if desired.
- The pastry cream will last for 5-7 days in the fridge. It should not be frozen on it’s own.
- The buttercream will last for 2 weeks in the fridge or can be frozen for up to 3 months. Bring to room temperature and rewhip before use.
German Buttercream
Ingredients
Pastry Cream (Creme Patissiere):
- 2 cups milk divided
- 1 tsp vanilla 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 to taste, if needed
Instructions
Pastry Cream (Creme Patissiere):
- 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.
- In a medium bowl, whisk remaining 1/2 cup milk, egg yolks, sugar, and cornstarch.
- While whisking vigorously, slowly pour the hot milk into the egg mixture.
- Return mixture to saucepan and cook over high heat, whisking constantly, until it thickens and comes to a boil.
- Pass through a strainer and into a bowl. Place plastic wrap directly on top of the custard to prevent a skin from forming.
- Cool to room temperature then place in the refrigerator for a couple hours to set.
- Store in an airtight container in the fridge for up to a week. Do not freeze.
German Buttercream:
- Ensure pastry cream and butter are at room temperature. Whip pastry cream by hand until smooth.
- 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.
- 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.
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Notes
- 8oz cooled, melted chocolate
- 2 Tbsp Instant espresso powder (of instant coffee) dissolved in 1 tsp hot water
- 1/2 cup caramel or dulce de leche
- Beat the butter with 1 Tbsp lemon zest and then add more lemon juice at the end if desired
- 1/4 cup freeze-dried berry powder
- 1/4 cup peanut butter powder
Jan says
I recently discovered a qt. Mason jar of vanilla sugar in the back of my pantry. It’s got to be at least 2 years old and has never been opened LOL. Could I use that in the pastry cream and then add the vanilla to taste? Thank you
Olivia says
Hi Jan! I would totally use that! As long as it smells ok… which it probably should 🙂
Segen says
Just made SMBC a few days ago and have been wondering to do with all my yolks ! You just solved my problem !! Thank you. Would this be enough to fill a three layer 18cm cake. So basically just filling on two layers and not for the outside ?
Thank you
Olivia says
Hi Segen! I hope you love this one. It would be enough for filling for sure, honestly it should be enough to frost the whole cake too.
Nikita says
I’m so excited to try this recipe!!
I grew up on a similar family recipe (but my family just cooked milk and corn starch to make the cream). I knew it was amazing/unique compared to most other frostings and at some point I discovered that the rest of America thinks of buttercream as only the standard American BC – my mind was blown. But I never knew our family recipe was technically German style until just seeing your recipe now! (I just forwarded it to my sister)
I’ve switched to your SMBC in the last couple of years to try something new, but I’m excited to see how this BC tastes after using the full pastry cream.
Olivia says
Hi Nikita! I’m so excited that you’re excited about this one! Let me know how it compares to your old family recipe 🙂
Kirsty-Ann says
Those piped swirls look positively delectable… I love using Heritage Buttercream on cakes so I am excited to find an excuse to this German Buttercream. And I am loving these component recipes. Thank you so much.
Olivia says
Hi Kristy-Ann! Heritage buttercream is next on my list! I’d love to hear how you think this one compares. And so glad you are finding these recipes helpful <3
Geb says
Thank you. I have to try it. But i am worry about using it without keeping my final cake in the fridge. Pastry cream must be refrigarated all times to avoid it turns… have you try it?
Olivia says
Hi Geb! The buttercream will be fine at room temperature for a few hours, even a day or two, really, but I would refrigerate it if any longer than that.
Sam says
I have vanilla flavored custard powder, can I use that in place of the corn starch and vanilla in this recipe? Same amount? I just want to find more ways to use up that custard powder!
Olivia says
Hi Sam! I’ve never tried making a pastry cream with custard powder before, but you can give it a try. Are there directions on your custard powder that say how to make the custard or a pudding? That should work!
Sam says
Yes! So maybe I’ll just make the custard using this and then follow your instructions to incorporate it into the buttercream. The ingredients for the custard powder are corn starch, salt, & vanilla flavor. Thank you for your quick response!
Olivia says
I think that should work, but please let me know how it turns out! You’ll want to make about 2 cups of the custard.
Heather says
I was just thinking I’d like to try a new buttercream on today’s cake, and here it is! My pastry cream is cooling and it’s looking just perfect. Can’t wait to get this stuff whipped up later! Should be a great option for my sugary frosting-hating husband.
Olivia says
Yay! That is amazing. Please come back and report how you both liked it 😀
Heather says
Dare I say I loved it more than SMB? My husband actually ate it instead of scraping it off the cake! Ha. I did chocolate and it’s like eating a nice light mousse. Very yummy.
Olivia says
Yay! I’m so happy to hear that! And yay for your husband actually eating the buttercream! 😉 I can’t wait to try a chocolate version myself. Thanks for coming back to report on it!
Lauren says
Heather! My dad is the *exact* same way as your husband – always scraping off frostings, but he didn’t do it with this one 🙂 I agree it’s perfect for someone who doesn’t like sweet stuff too much
I just had to read the comments section how others felt toward the lack of sugar in this hah!
Olivia says
Hi Lauren! I’m so thrilled he loved it, thanks for the feedback!
Erin says
Oh, I have always wanted to try German buttercream, but have never got up to it! I’ll have to give it a try sometime soon 🙂
Olivia says
You do! I think you will love it 🙂
Deedr says
Oops! That was the drool that landed on your “to die for” German Buttercream! Will be making this weekend! Have tried all of your different icing; you provide wonderful instructions and visuals! Thank you for all your hard work and making it look doable, so us novice baker’s will try;;)
Dee
Olivia says
Haha!! I’m so excited that you’re going to try it! Thank you so much for your wonderful feedback <3 Please come back and let me know how you like it 🙂
Sammi Harasymchuk says
Hi! I too would like to know when you can flavor the buttercream! My grandma used to make this mocha cake that I swear used German Buttercream (apparently she thought the recipe was obvious and didn’t need to be written down). My family has been missing this cake for years! Thanks for the helpful tips!
Olivia says
Hi Sammi! I just added a section to my post to talk about flavouring, thanks for this! I hope you try it and that it replicates your grandma’s beloved buttercream 🙂
Sammi Harasymchuk says
Thank you! I’m excited to try it out!
Tara says
This look amazing!! Would this work well on a cake? like your funfetti cake? Or is it to silky for something that like?
Thank you in advance!!
Olivia says
Hi Tara! This would be amazing on a cake!! It’s just like any other buttercream 🙂
Melissa Sibert says
Meant to ask this question: can you flavor this buttercream with chocolate or fruit? Would you flavor the pastry cream? Or would you add flavors at the end?
Olivia says
This is a great question and I just added a section to my post to talk about flavouring. Thank you!
Melissa Sibert says
I can’t wait to try this buttercream. It’s always nice to have a variety of frostings in your baking toolbox. My favorite is SMB, but this one sounds delicious too. Should you keep it refrigerated till just a couple of hours before serving your cake? You should do a tutorial/post on heritage frosting (cooked milk, sugar, and flour base beaten into butter). It’s kind of like this German buttercream.
Olivia says
Hi Melissa! I would treat it like any other buttercream. It will be fine at room temp for a few hours, but otherwise, refrigerate. And I have an Ermine (heritage) buttercream on the list soon!!