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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
  • Total Time
    Prep/Cook time: 25 min.
  • Makes
    4 cups

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

Directions

  • 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
2 tablespoons: 51 calories, 5g fat (3g saturated fat), 23mg cholesterol, 36mg sodium, 2g carbohydrate (2g sugars, 0 fiber), 0 protein.

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