German Buttercream Whipped Vanilla Custard Frosting 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
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