German Buttercream

Learn how to make German buttercream with this step by step photo tutorial! German Buttercream, or custard buttercream, is less sweet than traditional American Buttercream but easier than a meringue style!

So you want to up your buttercream game from the traditional American style of powdered sugar and creamed butter, but the thought of tackling a meringue style like Swiss buttercream is still a little bit outside your comfort zone.

Enter German Buttercream recipe.

This is the perfect buttercream solution when American is too sweet for you, but making Swiss Meringue buttercream or Italian meringue buttercream scares the pants off of you.

What is German buttercream?

German buttercream falls into the same creamed butter buttercream category as American buttercream and Flour buttercream (ermine frosting). Sometimes it’s referred to as a pudding buttercream or a custard buttercream.

It’s one of 6 that I will help you master in my Buttercream Basics Guide!

The basic 3 steps are:

1. Cream Your Softened Butter
2. Add Your Sweetened Base
3. Add your flavoring and cream until smooth.

Now for German Buttercream the sweetened base is an egg-yolk custard that you make that is similar to vanilla pastry cream. It’s almost like a vanilla pudding in a sense.

If you can make pastry cream or pudding you’re good to go. If you haven’t before, don’t worry I got step by step photos. Don’t worry I got your back.

What is German buttercream like?

Taste: Light in taste
Texture: Smooth and light in texture
Difficulty Level: Medium. A bit more difficult to make than ABC, but a good stepping point from ABC to the cubed butter/meringue-based buttercreams.
Pros: Great flavor and texture, definitely a step up from ABC.
Cons: Involves egg yolks, so can result in a scrambled egg frosting if not done correctly. Has a bit of a yellow color, so a bit more difficult to tint. A bit soft, so will not hold up well in warmer conditions.

See Also:

• If you love cranberries, you have to try my Cranberry Cheesecake Bars! With a graham cracker crust, creamy cheesecake filling, fresh cranberry swirl, and a crumble topping, these bars are the perfect make-ahead dessert for the holidays!
• Layered with fresh strawberries and homemade whipped cream this vanilla sponge cake is a beautiful cake to make any time of year!
• If you’re looking for a showstopping cake, this Milk Bar cake is the perfect dessert to make for a birthday!
• Calling all peanut butter lovers with this super easy peanut butter cream cheese frosting to use on all your favorite cake recipes!
• This easy vanilla cupcake recipe uses melted butter so it comes together in minutes and no mixer is needed!
• When it’s summertime then you have to make these S’mores cupcakes with toasted meringue frosting and graham cracker bottom!
• Get a mixing bowl and make the easiest cake ever! This Tornado cake recipe (aka do nothing cake) made with crushed pineapple, coconut, and pecans!

Ingredients Needed

To make German Buttercream, you are going to need the following ingredients:

• Unsalted butter – Can swap with salted butter but omit the added salt.
• Large Egg yolks – Separate whole eggs. You can save the egg whites to use in other dessert recipes like my angel food cake!
• Granulated white sugar
• Whole milk – For best texture whole milk is recommended.
• Pure vanilla extract – Can also use vanilla bean paste or a vanilla bean.
• Salt– If using salted butter omit the added salt. I recommend using fine sea salt.

How To Make German Buttercream

Here are the step-by-step instructions on how to make your own German Buttercream:

Step 1: Combine the milk and 1/4 cup sugar.

Combine the milk and 1/4 cup of the sugar in a medium-sized saucepan. Set aside.

Step 2: Mix Together Sugar, Egg Yolks, Cornstarch, Vanilla and Salt.

In a separate medium mixing bowl, whisk together the remaining sugar, egg yolks, cornstarch, vanilla, extract, and salt. Whisk until the mixture is combined and foamy. Set the mixture aside.

Step 3: Heat The Milk And Add To The Eggs

With the saucepan from step 1, heat the mixture over medium-low heat, stirring frequently to prevent scorching and for the sugar to dissolve. Bring the mixture to a simmer, then remove from the heat.

Then pour a 1/3 of the mixture into the yolk mixture to temper the eggs .

Pro Tip: You want to add just 1/3 at first so as not to scramble the eggs. This will slowly bring the eggs up to temperature. 

Continue to add the rest of the milk mixture, whisking vigorously to combine.

Step 4: Heat until the mixture becomes thick.

Pour the mixture back into the same saucepan. Place it back on the stove on medium-low heat, stirring constantly, until the custard mixture becomes thick. At first sign of bubbling, remove the mixture from the heat.

Step 5: Transfer the custard to a bowl and cover with plastic wrap.

Cover the custard with a sheet of plastic wrap. Be sure the plastic wrap touches the surface of the custard, to prevent a skin from forming.

Chill the custard until completely cool (this could take about 2 hours). But don’t rush this step! You could always do this a few days ahead of time when making German Buttercream frosting.

Step 6: Cream your softened unsalted butter

Use an electric mixer to beat in the soft butter. You can use your stand mixer fitted with a paddle attachment (or hand mixer) for about 2-3 minutes until soft and creamy.

Pro Tip: Soften your butter quickly by cutting the butter into cubes and letting it sit on your counter for 30 minutes. Here are more ways to soften your butter quickly.

Step 7: Add the cooled custard

Be sure to add the thick custard base a few tablespoons at a time and creaming until combined. Scrape down the sides of the bowl with a rubber spatula as needed.

Step 8: Cream Until Smooth.

You can use this buttercream immediately, or store in your refrigerator for up to 5 days. You will just need to re-whip it again until it smooth and creamy again.

You can also freeze it for up to 3 months. When ready to use, just let it thaw in the refrigerator overnight and re-whip again until smooth.

Step 9: Frost Your Cupcakes!

Now it’s time to frost those cupcakes! For these cupcakes I used my vanilla cupcake recipe. You can even use it on my easy one bowl chocolate cupcakes, no problem.

Recipe Tips

• For help on separate your eggs cleanly, read how to separate eggs (6 ways!).
• This icing has the best consistency right after it’s made. But if you make it ahead, store in the refrigerator. Then let it sit at room temperature to warm slightly, then re-whip before spreading as usual.
• This buttercream is sensitive to heat. It is not recommended to use this frosting if you plan to serve it outside at outdoor summer events.
• Plan on refrigerating a cake or cupcakes in German buttercream until ready to serve!

Flavoring German Buttercream

• Chocolate German Buttercream – Beat in 1/3 cup cocoa powder after you’ve added the butter. Once you’ve added the custard, then add cooled, but melted chocolate to the frosting. Add 1 cup chopped melted dark chocolate to the mixture. 
• Coffee– Add 2 Tablespoons instant espresso powder dissolved in 1 teaspoon water. Then stir in at the end.
• Caramel – Add 1/2 cup store-bought or homemade salted caramel sauce.
• Peanut butter – Add 1/2 cup peanut butter 
• Lemon – Beat in 1 Tablespoon lemon zest with the butter. Add lemon juice at the end 1 Tablespoon at a time until desired flavored is reached.

How To Use German Buttercream Frosting

You can use this German buttercream frosting just like you would for any other types of buttercream! Use to frost vanilla cupcakes or chocolate cupcakes. Or use this silky frosting as as a cake filling in a layer cake, like my vanilla cake. 

Or you can also use a filling in cream puffs or chocolate eclairs!

Recipe FAQ’s

More Recipes To Try

• Self Rising Flour Biscuits
• Lemon Cookies
• Brown Sugar Chocolate Chip Cookies
• 20 Self Rising Flour Recipes
• Milk Bar Cake