German Buttercream

Total Time

Takes: 25 min.


4 cups

Updated: Jun. 27, 2023
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
German Buttercream Recipe photo by Taste of Home


  • 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


  1. 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.
  2. 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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