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German Buttercream

I grew up on German Buttercream although I had no idea it was called German Buttercream till few years ago. In Slovakia we call it Pudding Buttercream.


How to make Vanilla German Buttercream
If you are not a fan of heavy, or overly sweet buttercream you really need to try this buttercream. German Buttercream it’s light, silky smooth with a subtle sweetness. You can use it to fill cream puffs, cakes or pastries. And it also pipes beautifully on cupcakes and cakes.

As the pudding buttercream name suggests German Buttercream is a custard / pudding based buttercream.

Ingredients you need to make this buttercream are simple : milk, egg yolks, sugar, flour, cornstarch, unsalted butter, vanilla, and pinch of salt.

If you like to play with different buttercream flavors try infusing milk. You can try coffee beans, mint, vanilla bean or even lavender.

For example, simmer milk with coffee beans for 10 minutes, cover and let it steep for another 10 minutes or so.

In the past I’ve made Vanilla, Caramel, Coffee and Chocolate German Buttercream. They are all equally delicious and really easy to make. Today I’m going to share my vanilla version.


In a sauce pan whisk together milk, sugar and egg yolks. Pour about 1/2 cup of mixture into a smaller dish. Then whisk in all the cornstarch, flour and salt. Whisk well so there are no lumps.

Whisk both liquids together and cook on medium heat. Stirring constantly, mixture will gradually thicken. Once it starts to boil reduce the heat and cook for 2-3 minutes.

As soon as you take it of the heat pour the custard through a fine mesh sieve. Use a flexible silicone spatula to press it through. Discard the cooked egg bits caught by the sieve.

Immediately cover custard with a plastic wrap. Wrap should be touching custard surface. This will prevent skin from forming.

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