Best 2 German Buttercream Recipes
Indulge in the velvety smoothness of German buttercream, a versatile frosting that elevates cakes, cupcakes, and pastries to new heights. This luscious buttercream, also known as German buttercream or German butter icing, is crafted with simple ingredients – butter, powdered sugar, milk, and vanilla – yet yields an extraordinarily light, airy, and creamy texture. Unlike traditional buttercream, which relies on creaming butter and sugar together, German buttercream incorporates a cooked sugar syrup, resulting in a remarkably stable and spreadable frosting that holds its shape beautifully. Discover the secrets to achieving the perfect German buttercream, along with variations such as chocolate German buttercream and cream cheese German buttercream, each offering a unique flavor profile to complement your culinary creations.
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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
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.
Tips:
- Use room temperature ingredients: This will ensure that your buttercream is smooth and creamy.
- Beat the butter and sugar together until light and fluffy: This will incorporate air into the mixture and make it light and airy.
- Add the milk and vanilla extract gradually: This will help to prevent the buttercream from curdling.
- If your buttercream is too thick, add a little more milk: If it is too thin, add a little more powdered sugar.
- Use German buttercream to frost cakes, cupcakes, and other desserts: It is also a delicious filling for pastries.
Conclusion:
German buttercream is a delicious and versatile frosting that is perfect for any occasion. It is easy to make and can be customized to your own taste. With a few simple tips, you can make perfect German buttercream every time.
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