A yummy naturally gluten free German buttercream recipe that starts with pastry cream. It's not only a soft, creamy frosting but makes a great filling for cakes, cupcakes, and donuts!
Course
Dessert
Cuisine
German
Ingredient Keyword
buttermilk, buttter, eggs
Prep Time20minutes
Cook Time20minutes
Chill2hours
Total Time40minutes
Servings2cups
Ingredients
1/2recipe Lump-Free Pastry Creamsee link above
8 - 16tablespoons1 - 2 sticks unsalted butter, each tablespoon cut into fourthsat room temperature
Make the pastry cream as instructed at the above-linked recipe. Refrigerate until cold, about 2 hours.
Transfer the cooled pastry cream to the bowl of an electric mixer fitted with the whisk attachment, and whip for 1 to 2 minutes, to aerate. While the mixer is running, add one piece of butter at a time, until it disappears permanently into the pastry cream. Use at least 8 tablespoons of butter up to 16 tablespoons, depending upon the texture you’re trying to achieve. Additional butter makes it fluffier. Continue to beat until the buttercream is fluffy and smooth.
If using, beat in some confectioners' sugar for a sturdier frosting. Add the sugar a little at a time until the buttercream reaches your desired consistency. (I like to sift in confectioners' sugar to avoid lumps.)
If flavoring with additional flavorings or coloring, add those in at this time and mix until thoroughly blended.
Use this German buttercream recipe to frost or fill cakes, cupcakes, donuts, pastries, and more. Refrigerate any leftovers.