.jpg)
Alright, folks! Let's buckle up for a culinary ride to Germany without leaving the comfort of your kitchen. Today, we're making German Buttercream – the kind that'll make your cakes and cupcakes feel like they've been draped in velvet. It's creamy, it's dreamy, and oh, so easy to make! Whether you're a seasoned baker or new to the game, this recipe is about to become your new best friend.
First up, we're crafting a custard that’s so delicious, you might be tempted to eat it straight from the spoon. Then, we'll whip it into some butter, creating a buttercream so smooth and fluffy, your desserts will be begging for that silky coat. Ready to be the hero of your kitchen? Let’s get whipping!
Ingredients
For the Custard:
- 2 cups of milk
- 3/4 cup of sugar
- 4 egg yolks
- 3 tablespoons of cornstarch
- 3 tablespoons of flour
- A pinch (1/8 tsp) of salt
For the Buttercream:
- 2 cups of butter, let it hang out at room temp
- 1 cup of powdered sugar (tweak this for a sweeter kick)
- 1 teaspoon of Vanilla Extract
- 1 teaspoon of Vanilla Bean Paste
Instructions
Making the Custard:
- In a saucepan, mix together 2 cups of milk with 4 egg yolks, 3/4 cup of sugar, and a dash of salt. It's like a spa day for them but on your stove.
- Take half of this spa mixture and introduce it to your friends, flour and cornstarch (3 tablespoons each), in a separate dish. Whisk them together till they're smooth like jazz.
- Pour the jazzy mixture back into the saucepan with the spa gang. Heat it up on medium, stirring like you mean it. Soon, it'll start to thicken; keep at it until you see bubbles form. Then, lower the heat and let it simmer for a couple of minutes. Love and patience, that's the secret.
- Take it off the heat, strain it like it's auditioning for a role in your kitchen. Let it cool down to room temp. If you're in a hurry, give it a cold bath or just pop it into the fridge overnight.
Butter+ Custard = Magic:
- Grab your room-temperature butter and give it a quick 15-second beat. Add in your powdered sugar and beat on low until they're besties, then crank it up to medium for a lovely light and fluffy mix.
- Now, the custard gets to join the party. Add it in slowly, ensuring it blends well with the butter mix after each addition.
- After they're all nicely mixed, throw in the vanilla extract and vanilla bean paste. Give it a high-speed mix for 10 seconds and voilà, German Buttercream that’s ready to grace your desserts.
Notes:
Storage: It’s cool to leave this buttercream out for a couple of days because it’s fully cooked. But, if you've made a mountain of it, fridge it for up to 10 days or freeze for 3 months. Just remember to let it come back to room temp and give it a good remix before use.
Uses: This buttercream is a champ for filling and frosting cakes, cream puffs, or making your cupcakes look stellar.
And coloring? Absolutely! Go ahead and add some color to this buttercream with gel food colors. Life's too short for beige desserts, right?
So there you have it, the road to making an absolutely delightful German Buttercream. Your desserts are about to get a serious upgrade, and your tastebuds will thank you. Get creative, have fun, and let your kitchen be the stage for this buttery masterpiece to shine!