I’ve learned a few things about frosting over the years, one being that I really don’t care for true buttercream frosting. And by that I mean true Swiss buttercream – the kind made with eggs, granulated sugar and butter and which to me, is just too buttery. As a sandwich cookie filling it’s okay, but for topping cupcakes it’s just too rich and I’ve gone back to making the usual variations on American buttercream with confectioners sugar and butter. That is, until now! I have discovered German Buttercream.
This recipe, adapted from one by Stella Parks, is fairly easy to make. It has a dreamy, light texture, and is way less sweet than American style. Today was my first time to try German Buttercream, and while I loved the texture, I thought it could use a little more sweetness. However, for those of you who like the idea of a less sweet cupcake icing, you have to try it.
Large Batch German Buttercream
Note, this makes a very large batch. Unless you are sure you'll like a less sweet frosting, you might want to halve it or even quarter it. I actually had great results making just a quarter batch. For the weird quarter batch egg measurements, check the notes at the bottom. Otherwise, go all out and make the full or just half batch. And remember, if you DO find it not-quite-sweet enough, you can beat in some confectioners' sugar.
Recipe
German Buttercream Cream Cheese Icing
Ingredients
- 16 ounces whole milk
- 10 ounces granulated sugar 1 ½ cups
- 1 ½ ounces cornstarch about 6 tablespoons
- 2 large eggs
- 2 large egg yolks
- 16 ounces cream cheese room temperature
- 16 ounces unsalted butter room temperature
- ¼ teaspoon salt or more to taste
- 2 teaspoons good quality vanilla extract
- Confectioner's Sugar in case you feel like it's not sweet enough
Instructions
- In a large sauce pan, bring the milk to a simmer.
- Meanwhile, in a mixing bowl, whisk together the sugar, cornstarch, eggs, and yolks.
- Whisk about a half cup of the hot milk into the egg mixture. Whisk in a little more hot milk until the egg mixture is fluid and warm (this tempers the egg). Pour the egg mixture back into the pot of hot milk with the heat set to medium and keep whisking.
- Once the mixture starts to thicken and bubble, continue whisking and cooking for one minute more to remove the starchy flavor. Remove from heat and pour into the bowl of a stand mixer. Cover with a small sheet of plastic wrap or parchment and let cool completely. This is important.
- When completely cool, beat the mixture well. Add the butter and cream cheese one tablespoon at a time with the mixer going. Beat in the salt and vanilla. Taste test. If it’s not sweet enough for you, you might want to add a little confectioner’s sugar.
- Chill for about 15 minutes. Return to mixer and beat again, then put into your piping bag and pipe cupcakes.
- Makes about 10 cups
Heidy Chatwin says
This is the only frosting I don't scrape off the cupcakes. Most American desserts are too sweet for me
Anna says
Mille, thanks for the review! I forgot about this recipe and need to try it again soon. I remember it being less sweet than I preferred at the time, but I kind of like things less sweet these days so I'll make it again and post some new pictures.
Mille says
Truly the BEST buttercream cream cheese frosting I've ever tried. I've used it for the last few years now for various birthdays and it never fails to amaze me. I've tried simpler recipes (not german buttercream but ones without custard) and they just taste so pale in comparison. I follow the recipe as is. I have made smaller batches, but that's just no fun so I make the whole batch and store the rest in the fridge to be used on a batch of cupcakes the following week. Seems to keep well for a couple of weeks. I have not tried freezing it, but maybe I will! I'm sure you'd then have to thaw/refluff with a beater.
Perfect recipe. Thank you so very much!
Frank says
Anna,
Thank you that’s what I thought. Usually things are frosted and eaten right away in our house but refrigerating leftovers is a good safety option.
I must say frosting is VERY tasty!!
Anna says
Hi Frank,
My advice would be to keep the cupcakes (or cake) frozen until ready to frost, then frost shortly before serving. I haven't made this frosting in a while, but I wouldn't leave it at room temperature too long.
Frank says
Being that this frosting is an egg custard base, does it need to stay refrigerated? I don’t like refrigerating cakes especially after they’ve been cut since refrigeration sucks all the moisture out.
Anna says
Good question, Jennie! I used Cake Man Raven's recipe. The link is on this page where I did a RV cupcake rundown.
https://www.cookiemadness.net/2011/02/red-velvet-cupcake-and-red-velvet-cake-comparisons/
Jennie says
Hey Anna! Did I overlook this in your post, sorry if I did, but which of your Red Velvet recipes did you pair with the frosting?
Darlene says
I'm so excited to try this - maybe for my sister's birthday this week!
Martha says
Thanks, Anna
I too prefer frostings that aren't too sweet so look forward to giving this a try.
Mela says
Anna, I love Brave Tart, I think she's very knowlegeable when it comes to recipes. And she always answers whatever questions you throw at her. This looks like something I'd like to try next time I make cupcakes. I'm thinking of making carrot cupcakes for Easter with this icing. Thanks for posting it.
Katrina says
Good to know/hear about this option because the reason Kevin really hates cake and especially/mostly frosting is because he hates how sweet buttercream is. I've always thought Swiss buttercream was almost too eggy (and sweet). Will have to find an occasion to try this.