German Buttercream Frosting Recipes

GERMAN BUTTERCREAM

German Buttercream image

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

Ingredients

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

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.

GERMAN BUTTERCREAM FROSTING

German Buttercream Frosting image

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

Ingredients

3/4 cup (165g) granulated sugar
1/4 cup (30g) cornstarch
1/2 teaspoon kosher salt
1 1/2 cups whole milk
6 large (105g) egg yolks
1 tablespoon vanilla extract
2 1/2 cups (565g) unsalted butter, at room temperature

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

CUSTARD BUTTERCREAM

Custard Buttercream image

Custard buttercream (German buttercream) is a very rich buttercream icing made with the addition of custard. You can change it up by adding different flavors or liquor. This is my basic time-tested recipe for decorating cakes and cupcakes. Makes enough buttercream for one 3 to 4 layer cake or 24 cupcakes.

Provided by LenaM

Categories Desserts Frostings and Icings Buttercream

Time 1h25m

Yield 24

Number Of Ingredients 6

Ingredients

1 egg
1 cup white sugar
½ cup milk
1 ⅓ cups unsalted butter, at room temperature
1 tablespoon rum
1 teaspoon vanilla extract

Steps:

Beat egg with a fork in a small, heavy saucepan. Mix in sugar and milk. Heat on medium-low heat, whisking constantly, until it just starts to boil. Continue beating rapidly until mixture thickens to a thin custard consistency. Remove from heat and cool completely, about 1 hour.
Beat butter in a bowl with an electric mixer until light and creamy, about 5 minutes. Add cooled custard, 1 to 2 tablespoons at a time, beating well after each addition. Beat in rum and vanilla extract. Keep beating until buttercream is very light and fluffy.

Nutrition Facts : Calories 130.1 calories, Carbohydrate 8.6 g, Cholesterol 35.3 mg, Fat 10.5 g, Protein 0.5 g, SaturatedFat 6.6 g, Sodium 6.4 mg, Sugar 8.6 g

GERMAN CHOCOLATE CAKE FROSTING

German Chocolate Cake Frosting image

Coconut Pecan Frosting for German Chocolate Cake.

Provided by Denise

Categories Desserts Frostings and Icings Chocolate

Time 30m

Yield 12

Number Of Ingredients 7

Ingredients

1 cup evaporated milk
1 cup brown sugar
3 egg yolks
½ cup butter
1 teaspoon vanilla extract
1 cup chopped pecans
1 ⅓ cups flaked coconut

Steps:

In a large saucepan combine evaporated milk, brown sugar, egg yolks, butter and vanilla. Cook over low heat, stirring constantly, until thick. Remove from heat and stir in pecans and coconut. Let cool to room temperature before spreading on cake.

Nutrition Facts : Calories 280.1 calories, Carbohydrate 25.8 g, Cholesterol 77.6 mg, Fat 19.2 g, Fiber 1.7 g, Protein 3.3 g, SaturatedFat 9 g, Sodium 107.3 mg, Sugar 23.4 g

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