With it's custard pudding base, German Buttercream is rich, silky-smooth and totally dreamy. With just a handful of everyday ingredients, this frosting recipe is also incredibly easy to make and not sickeningly sweet.
150gcastersuperfine sugar (divided in half) (3/4 cup / 5.3oz)
35gcornflourcornstarch (1/4 cup / 1.2oz)
FOR THE BUTTERCREAM
226gunsalted butterroom temperature (1 cup / 2 sticks)
FOR THE PASTRY CREAM
Pour 1 ¼ cups of milk into a heavy based saucepan, and add roughly half cup of sugar and the vanilla. Heat on low heat until steaming, stirring regularly. Remove from heat.
In a large bowl, whisk together the remaining ¼ cup milk, egg yolks and cornflour until smooth and fully combined.
While whisking, very slowly pour the hot milk mixture into the egg mixture in a slow but steady stream. Don’t pour it too quickly or the heat will scramble the eggs.
Once everything is combined, return the mix to the saucepan. Heat over medium heat, stirring with a whisk constantly, until it gets very thick and no longer settles into itself when you move it around. This will happen quite quickly after about 5 minutes so it’s important to keep gently whisking increasing intensity as it gets very thick. Continue cooking while whisking for another minute. You will end up with lumpy custard if you don’t.
Swap to a silicone spatula and pass the custard through a strainer into a clean bowl, then press plastic wrap to the surface and allow to cool to room temperature.
Pass the custard through a strainer into a clean bowl, the press plastic wrap to the surface and allow to cool to room temperature.
FOR THE BUTTERCREAM
Use an electric butter, or a stand mixer with paddle attachment to whip the butter and remaining ¼ cup of sugar for about 5 minutes or until it looks very light and airy.
Add the custard, 1 spoonful at a time, beating for a few seconds to incorporate, before adding the next. Beat well for another minute or so.
Finally mix through the salt.
Use a silicone spatula and just spend a minute stirring and pressing the buttercream against the side of the bowl just to remove any big air bubbles that might make piping difficult.
Sugar: you can swap the caster sugar in the buttercream for granulated white sugar but don't use powdered or icing sugar.