German Buttercream Sweet Frosting

This German buttercream is perfect for those who don’t prefer their frosting to be not sweet. Soft and silky and easy to make. There are three sorts of buttercreams that are most usually used: American Buttercream, Swiss Meringue Buttercream, and Italian Meringue Buttercream. There are some other kinds of buttercream that are much less typically used like French Buttercream, German Buttercream, and a completely new style of buttercream referred to as G.G.

German buttercream is a custard-based buttercream that is composed in the reality of pastry cream, butter, and any additional flavorings you can want. This buttercream is best for a person who likes a creamy, buttery frosting, however one which has a very subtle sweetness.

  • Course: Frosting
  • Cuisine: German 
  • Prep Time: 40 minutes
  • Cook Time: 15 minutes
  •  Cooling Time: 2 hours
  •  Total Time: 2 hours 55 minutes 
  • Servings: 12 servings (frosting makes enough to generously cover 12 cupcakes or frost one 13×9” cake or a two-layer 8” or 9” round cake) 
  • Calories: 346kcal 
  • Author:  Allrecipesweb


  • For Pastry Cream
  • 1 cup whole milk (236ml)
  • 1 cup heavy cream (236ml)
  • 5 large egg yolks (discard whites or see note for ideas on how to use leftover egg whites)
  • ⅔ cup granulated sugar (133g)
  • ¼ tsp table salt
  • 3 Tablespoons cornstarch
  • 4 Tablespoons unsalted butter, cut into 4 pieces (57g)
  • 1 ½ teaspoons vanilla extract 
  • For Frosting
  • 1 cup unsalted butter, softened (but not so soft that it’s melty/oily) (226g)
  • ½ cup powdered sugar, optional (63g)


For Pastry Cream

  • In a medium-sized bowl, whisk together milk, cream, and egg whites until thoroughly combined.
  • In a medium-sized saucepan, whisk together sugar, cornstarch, and salt. While still whisking, drizzle the cream mixture into sugar mixture until thoroughly combined and no lumps. 
  •  Cook over medium heat, stirring constantly until mixture thickens to a pudding-like consistency and coats the back of a spoon.
  • Remove from heat and pour through a fine-mesh strainer into a heatproof bowl. Whisk in butter, 1 Tablespoon at a time, and then stir in vanilla extract. 
  • Place a piece of plastic wrap or parchment paper directly against the surface of the pastry cream and allow it to cool completely to room temperature (you may speed up the process by placing it in the refrigerator, and if you are not using the cream right away once it’s cooled you will need to store it in the fridge to keep from going bad).

For German Buttercream

  • Place softened butter in the bowl of a stand mixer (or you may use a large bowl and an electric mixer) and use a whisk attachment to beat butter on high speed until fluffy and lightened in color (about 3-5 minutes).
  • Reduce mixer speed to medium and begin to gradually add pastry cream, one spoonful (approximately 1-2 Tablespoons) at a time, allowing the first spoonful to be completely incorporated before adding the next. 
  • Taste frosting, stir in powdered sugar if desired, then pipe or spread over cake/cupcakes.
  • Once all pastry cream has been added, slowly increase mixer speed to medium-high and beat until you have a fluffy frosting.


Making in advance/storing 

German buttercream should be kept cold in the refrigerator. It will keep for up to one week. If not used right away, store in an airtight container. You will need to soften at room temperature and may need to whip again before piping/spreading. I have not personally frozen this buttercream and am not sure how it would hold up to being frozen.

(Pastry cream and softened butter must be the same temperature in order to proceed)


Serving: 1serving | Calories: 346.3kcal | Carbohydrates: 20.2g | Protein: 2g | Fat: 29g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1.1g | Cholesterol: 162mg | Sodium: 71mg | Potassium: 57mg | Fiber: 1g | Sugar: 17.6g | Vitamin A: 1022IU | Vitamin C: 1mg | Calcium: 51mg | Iron: 1mg

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