Easy German Buttercream Cake Buttercremetorte Made Just Like Oma Recipes
GERMAN BUTTERCREAM FROSTING
German Buttercream frosting uses butter and a rich, yet simple vanilla custard to create a silky, melt-in-your mouth frosting perfect for sheet cakes and cupcakes.
Provided by Marta Rivera
Categories Dessert
Time 4h35m
Number Of Ingredients 7
Steps:
- Make milk mixture: In a medium saucepan (preferably one with sloped sides), whisk together the sugar, cornstarch, and salt until combined. Add about 1/4 cup of milk to the sugar mixture, whisking to form a thick paste. This will keep the mixture from forming clumps when you add the remaining milk. Add the rest of the milk to the pot, whisking to incorporate it.
- Beat the eggs: Use a fork to lightly beat the egg yolks until they are runny.
- Finish the custard: Return the pot to the stove and heat the custard mixture to a gentle simmer over medium-low heat, constantly stirring with the whisk. The mixture will thicken considerably in 2-3 minutes. In order to tell if the custard is ready: dip a spoon in the custard and it should be thick enough for its edges to hold a line drawn with your finger on the back of the spoon. Stir in the vanilla extract until the mixture is smooth and combined.
- Cover and chill the custard: Cover and chill the custard until cool (or until it reaches room temperature). You can press a piece of plastic wrap directly onto the surface of the custard and chill it for up to 2 days in the refrigerator. If you chill it, it needs to be brought to room temperature before proceeding.
- Store buttercream: Once mixed, use the buttercream as desired . Store in a food storage container for up to 4 days or freeze for up to 2 months.
Nutrition Facts : Calories 135 kcal, Carbohydrate 5 g, Cholesterol 60 mg, Fiber 0 g, Protein 1 g, SaturatedFat 8 g, Sodium 23 mg, Sugar 5 g, Fat 12 g, UnsaturatedFat 0 g
EASY GERMAN BUTTERCREAM CAKE | BUTTERCREMETORTE MADE JUST LIKE OMA
Make this German Buttercream Cake that tastes just like Oma's. So delectable and perfect for afternoon coffee and special occasions. Best part? It's EASY!
Provided by Gerhild Fulson
Categories dessert, cake
Time 2h
Yield 12
Number Of Ingredients 11
Steps:
- Follow the recipe instructions to make, bake, and decorate cake
GERMAN BUTTERCREAM
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
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 4 cups.
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 51 calories, Fat 5g fat (3g saturated fat), Cholesterol 23mg cholesterol, Sodium 36mg sodium, Carbohydrate 2g carbohydrate (2g sugars, Fiber 0 fiber), Protein 0 protein.
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- First of all bring about 1 Liter (33.8 fl oz/ 4 ½ cups) milk to a boil. In the meantime add vanilla pudding powder (custard powder) to the jar with the remaining milk and stir well. Once the milk starts to boil stir in pudding - milk mixture. Keep stirring until the pudding starts to bubble and has thickened. Remove from the heat, stir well once again and transfer the pudding to a chilled bowl. Cover with cling film and let cool to room temperature. In the meantime cut the cake into layers and fill with jam.
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