German buttercream has gotten a bad name for being too soft to pipe or use to frost cakes, but it’s not so! Use this soft, creamy goodness on refrigerated cakes or as a filling for donuts, cakes, and cupcakes. You start with pastry cream and end up with an amazing, rich buttercream. It doesn’t even taste like buttercream. This German buttercream recipe is much better! It tastes like pastry cream.
The amount of butter depends upon the texture you’re trying to achieve. If you’re looking for a whipped cream texture, just use 8 tablespoons. The more butter you add, the firmer the buttercream once refrigerated.
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O love your recipes. It is wonderful to have recipes that taste great. It is hard to enjoy Gluten free food when you are use to regular food like from my grandmother.
Thank you
Janet