German Buttercreme 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

GERMAN BUTTERCREME

German Buttercreme image

Make and share this German Buttercreme recipe from Food.com.

Provided by Clara12

Categories Dessert

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 2

Ingredients

1 (3 ounce) package vanilla pudding mix or 1 (3 ounce) package vegetarian pudding mix
250 g butter, unsalted

Steps:

Prepare pudding according to package direction.
Cover (so it will not get that icky skin) and let completely cool down over night.
Do NOT put it in the fridge.
Lay butter next to it, so butter and pudding will have the same temperature later.
On the next day, mix butter with mixer on medium speed until it is fluffy.
Add pudding- one spoon after the other.
Mix constantly.
If pudding is mixed completely with the butter, blend everything well some seconds, so that it is mixed up completely and is free of lumps.
TIP: Please do not use fat reduced products or a cheap pudding- the taste will not as good as with rich ingredients.

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