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.
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Lesley Walton
[email protected]This recipe is a bit pricey, but it's worth it. The quality of the ingredients really shines through in the final product.
Tracey Michael's
[email protected]I'm not sure what went wrong, but my buttercream turned out grainy. I think I might have overmixed it.
Danny Switzersolis
[email protected]This buttercream is so versatile. I've used it to frost cakes, cupcakes, and even cookies. It's always a hit!
Mazhar Ali
[email protected]I made this buttercream for my daughter's birthday cake, and she loved it! It was the perfect finishing touch to a special day.
Willie Brown
[email protected]I'm allergic to nuts, so I had to substitute the almond extract with vanilla extract. It still turned out great!
IRMI FF
[email protected]This recipe is way too complicated. I don't have the time or patience to make it.
Itumeleng Morifi
[email protected]I'm not a fan of the vanilla flavor in this buttercream. I think it would be better with a different flavoring, like chocolate or strawberry.
Kusal magar
[email protected]This recipe is a bit too sweet for my taste. I would recommend reducing the amount of sugar by half.
Md Azizul Hakim
[email protected]I followed the recipe exactly, but my buttercream turned out too runny. I'm not sure what I did wrong.
ytzel ruedas
[email protected]This buttercream is amazing! It's so light and airy, and it has the perfect amount of sweetness. I can't wait to use it on my next cake.
LARA Gamingtamil
[email protected]I was a bit skeptical about this recipe at first, but I'm so glad I tried it. It's the best German buttercream I've ever had. Thanks for sharing!
Natalye Hern
[email protected]This recipe is a keeper! I've made it several times now, and it's always a hit. My friends and family love it.
Andre Eazy
[email protected]I've tried many different buttercream recipes, but this one is by far the best. It's so smooth and fluffy, and it holds its shape perfectly. I highly recommend it!
Haseeb ansari
[email protected]This buttercream is so delicious! It's not too sweet, and it has a lovely vanilla flavor. I will definitely be making this again.
Yvan French
[email protected]I love how easy this recipe is to follow. I'm not a huge baker, but I was able to make this buttercream without any problems. It turned out perfect!
Philip Jackson
[email protected]This German buttercream recipe is a game-changer! It's so smooth and creamy, and it pairs perfectly with any cake or cupcake. I've used it for everything from birthday cakes to wedding cakes, and it's always a hit.