Author Notes
A yummy frosting that starts with pastry cream, it's great for filling cupcakes (even doughnuts!) and for filling "naked cakes". —Erin Jeanne McDowell
Test Kitchen Notes
Bake It Up a Notch is a column by Resident Baking BFF Erin Jeanne McDowell. Each month, she'll help take our baking game to the next level, teaching us all the need-to-know tips and techniques and showing us all the mistakes we might make along the way. Today, a very sweet lesson in all things frostings, icings, and glazes. —The Editors
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German Buttercream
Ingredients
- For the pastry cream:
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1 1/4 cups
(289 g) whole milk
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1/2 cup
(99 g) granulated sugar, divided
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1/4 cup
(21 g) cornstarch
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1/2 teaspoon
(2 g) fine sea salt
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2
(113 g) large eggs, at room temperature
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2 tablespoons
(28 g) unsalted butter, at room temperature
- For the final buttercream:
-
2 cups
(454 g) unsalted butter, at room temperature
-
1 cup
(113 g) powdered sugar, sifted
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1 1/2 teaspoons
(7 g) vanilla extract
Directions
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In a small pot, bring the milk and half of the sugar to a simmer over medium heat. While the milk heats, whisk the remaining sugar with the cornstarch. Place the eggs in a medium, heat-safe bowl.
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When the milk is hot, whisk the sugar/cornstarch mixture into the eggs to fully combine. Gradually add the milk to the egg mixture in a slow, steady stream, whisking constantly. Don't dump the milk in too fast, or you risk scrambling the eggs!
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Return the mixture to the pot and cook until the mixture comes to a boil—large bubbles should emerge from the center of the pot. Remove the pot from the heat and mix in the 2 tablespoons of butter.
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Transfer the pastry cream to a shallow bowl and cover directly with plastic wrap. Chill the pastry cream in the refrigerator for at least 1 hour.
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Transfer the cooled pastry cream to the bowl of an electric mixer fitted with the whisk attachment, and whip for 1 to 2 minutes, to aerate. While the mixer is running, gradually add room temperature butter in 1/2-tablespoon chunks. Continue adding and mixing until all of the butter is added and the buttercream is light and smooth.
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Beat in the powdered sugar and vanilla, mix to combine. The buttercream can be used immediately or refrigerated in an airtight container.
I always have three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's wrapped in a pastry crust. My newest cookbook, Savory Baking, came out in Fall of 2022 - is full of recipes to translate a love of baking into recipes for breakfast, dinner, and everything in between!
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