Classic German Buttercream

This vanilla German buttercream is so unique and delicious! Preparing buttercream won’t take long, however, have in mind that it needs some time to cool. It will take you around 20 minutes to make it plus 10 minutes to cook. Ideal for many desserts, this buttercream is rich and simple, try it:

Classic German Buttercream Recipe

Servings 3 cups/550 grams


  • ½ cup (150ml) plus 2 tablespoons milk
  • ½ cup (100g) granulated sugar
  • 3 large egg yolks
  • 350g (or 1½ cups + 2 teaspoons) unsalted butter, softened at room temperature
  • 2 teaspoons cornstarch
  • ½ teaspoon vanilla extract



  • In a mixing bowl, beat the yolks, 2 tablespoons milk, and egg yolks until you get a smooth and foamy mixture. Set aside.
  • In a medium saucepan, pour the milk and sugar and combine.
  • Set the saucepan over low heat, stirring until the sugar dissolves. Then, turn the heat up to medium-high heat; scald the milk mixture. When the bubbles appear, remove from the heat and gently pour the hot milk mixture into the egg yolk mixture, stirring continuously so the eggs won’t scramble.
  • Once incorporated, return the mixture to the saucepan and heat over low, whisking continuously, until bubbles appear and you get a nice, thick mixture.
  • Remove from the heat and stir for 1 minute to cool it a bit. Pour the custard onto a dish; immediately cover it with plastic wrap; press the plastic wrap directly onto the custard, in order to prevent a skin forming. Let the custard cool completely.
  • When the custard has cooled, in a mixing bowl (using an electric mixer) whisk the butter until smooth, fluffy and lightened in color, about 2 minutes. Apply the cooled custard, 1 tablespoon at a time, beating well after each addition. When you finish adding the custard, whisk for another 3 minutes, until the buttercream get a creamy, thick, and smooth texture. Stir in the vanilla and mix to combine.
  • You can use it immediately or keep it for later (stored in an airtight container or a zipper bag in the refrigerator for up to 2 weeks or in the freezer for up to 2 months. In order to use a buttercream that has either been frozen or refrigerated, allow coming to room temperature first then whisk until spreadable and smooth again.