German buttercream is a combination on pastry cream and butter. It has a rich flavor and texture, and it is light yellow in color. Use it as a filling or icing for cakes and pastries.
German buttercream is a combination on pastry cream and butter. It has a rich flavor and texture, and it is light yellow in color. Use it as a filling or icing for cakes and pastries.
Combine 30 grams (1 oz) of starch, 50 grams (2 fl oz) of sugar and a pinch of salt. Stirring with a whisk, add 100 ml of milk (4 fl oz), and 2 eggs. Stir until the mixture is smooth.
Combine 250 ml (8 fl oz) of milk and 50 grams (1.5 oz) of sugar in a saucepan and bring to boil.
Gradually add the hot milk into the egg mixture, stirring constantly. Return the mixture to the saucepan, and continue cooking the cream, whisking constantly, until thick.
Add 30 grams (1 oz) of butter and 10 grams (2 teaspoons) of vanilla sugar and mix until the butter melts.
Transfer to bowl, cover with plastic wrap directly on the surface of the pastry cream to prevent a crust from forming, and cool completely.
Whisk together 200 grams (7 oz) of soft butter and 50 grams (2 oz) of sugar, until light and creamy.
By Daniella
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Continue whisking, and gradually add the pastry cream into the butter mixture. The German buttercream should be silky and smooth. Use German buttercream to fill or ice 
