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Custard buttercream (German buttercream) is a very rich buttercream icing made with the addition of custard. You can change it up by adding different flavors or liquor. This is my basic time-tested recipe for decorating cakes and cupcakes. Makes enough buttercream for one 3 to 4 layer cake or 24 cupcakes.
Ingredients
- 1 egg
- 1 cup white sugar
- ½ cup milk
- 1 1/3 cups unsalted butter, at room temperature
- 1 tablespoon rum (Optional)
- 1 teaspoon vanilla extract
Directions
Step 1
Beat egg with a fork in a small, heavy saucepan. Mix in sugar and milk. Heat on medium-low heat, whisking constantly, until it just starts to boil. Continue beating rapidly until mixture thickens to a thin custard consistency. Remove from heat and cool completely, about 1 hour.
Step 2
Beat butter in a bowl with an electric mixer until light and creamy, about 5 minutes. Add cooled custard, 1 to 2 tablespoons at a time, beating well after each addition. Beat in rum and vanilla extract. Keep beating until buttercream is very light and fluffy.
Cook’s Notes:
It is important that custard is completely cooled before using or it will melt the butter. The custard can be made ahead and chilled in the fridge until needed.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 24 | |
| Calories 130 | |
| % Daily Value * | |
| Total Fat11g | 13% |
| Saturated Fat7g | 33% |
| Cholesterol35mg | 12% |
| Sodium6mg | 0% |
| Total Carbohydrate9g | 3% |
| Total Sugars9g | |
| Protein1g | |
| Calcium10mg | 1% |
| Potassium14mg | 0% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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