German Buttercream

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German Buttercream (aka: creme mousseline): A silky blend of pastry cream & whipped butter. A rich, vanilla-y filling that's quite stable!

Prep Time30

Cook Time10

Chill Time:2

Total Time2 40

Course: Dessert, Topping

Cuisine: French

Keyword: Bavarian buttercream, German butter cream, German butter cream frosting, German buttercream, German buttercream frosting, German buttercream recipe, vanilla German buttercream, what is German buttercream

Servings: servings

Calories: 237kcal

Ingredients

1 ½ cups milk (dairy, nut, soy, or coconut milk)
1 vanilla bean split and scraped
½ cup granulated sugar plus 3 tablespoons
¼ cup cornstarch
½ teaspoon kosher salt
6 egg yolks from large eggs
1 cup unsalted butter softened

Instructions

Place 1 ½ cups of milk in a small pot over low heat and add the vanilla bean and seeds.
Place ½ cup of sugar, ¼ cup of cornstarch, and ½ teaspoon of salt in a large bowl and whisk to combine.
Stir in the 6 egg yolks until smooth.
When the milk is steamy, start whisking a ladleful at a time into the yolk mixture to slowly warm it without scrambling the eggs.
Once all the milk has been added, transfer the mixture back into the pot and cook over medium-low heat (whisking constantly) until it reaches a temperature of approximately 185 degrees and becomes very thick.
Remove from the heat and immediately pour through a fine mesh strainer into a heat-safe bowl (use the back of a ladle to push it through).
Press plastic wrap directly onto the surface and chill until cold and firm (approx. 2 hours).
Place 1 cup of softened butter in a large mixing bowl with 3 tablespoons of granulated sugar.
Using the whip attachment, cream 1 cup of soft unsalted butter and 3 tablespoons of granulated sugar together until very pale and fluffy (approx. 5 minutes on medium-high speed).
Scrape the bottom and sides of the bowl with a silicone spatula and add the chilled pastry cream in a spoonful at a time, whipping after each addition.

Video

Notes

Makes approx. 3 cups; 1 serving = ¼ cup.

Nutrition