Over the years I’ve tried many frostings and discovered I don’t much like true Swiss buttercream — the egg-based variety made with granulated sugar and lots of butter. It’s fine as a sandwich cookie filling, but as a cupcake topping it feels overly rich to me. That pushed me back to American-style buttercreams made with confectioners’ sugar. Then I discovered German buttercream, and it changed my mind.
This version, adapted from a Stella Parks recipe, is straightforward to make. It yields a light, silky frosting that is noticeably less sweet than American buttercream. The first time I tried it I loved the texture but wished it were a touch sweeter — an easy fix by adding confectioners’ sugar to taste. If you prefer a less sweet frosting, German buttercream is worth trying.
Large Batch German Buttercream
This recipe makes a very large batch. If you’re unsure about a less sweet frosting, consider halving or quartering the recipe. A quarter batch worked very well for me; see the notes for tips on adjusting eggs. If the final frosting isn’t sweet enough, whisk in confectioners’ sugar a little at a time until you reach the sweetness you like.
Recipe
German Buttercream Cream Cheese Icing
Cookie Madness
Pin Recipe
Ingredients
- 16 ounces whole milk
- 10 ounces granulated sugar 1 ½ cups
- 1 ½ ounces cornstarch about 6 tablespoons
- 2 large eggs
- 2 large egg yolks
- 16 ounces cream cheese room temperature
- 16 ounces unsalted butter room temperature
- ¼ teaspoon salt or more to taste
- 2 teaspoons good quality vanilla extract
- Confectioner’s Sugar optional—add if you prefer a sweeter frosting
Instructions
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In a large saucepan, bring the milk to a gentle simmer.
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While the milk heats, whisk together the granulated sugar, cornstarch, whole eggs, and egg yolks in a mixing bowl.
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Tempering the eggs: whisk about ½ cup of the hot milk into the egg mixture, then whisk in a little more until the eggs are warm and fluid. Pour the tempered egg mixture back into the saucepan with the remaining hot milk over medium heat, whisking constantly.
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When the mixture begins to thicken and bubble, continue whisking and cook for one additional minute to remove any starchy flavor. Remove from heat and transfer to the bowl of a stand mixer. Cover with a small sheet of plastic wrap or parchment and let cool completely—this step is important for texture.
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Once fully cool, beat the custard base until smooth. With the mixer running, add the butter and cream cheese one tablespoon at a time until incorporated. Mix in the salt and vanilla. Taste and, if you prefer more sweetness, add confectioners’ sugar a little at a time.
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Chill the frosting about 15 minutes to firm slightly. Beat again briefly, then fill a piping bag and decorate cupcakes.
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Yield: approximately 10 cups of frosting.
Notes