German (Custard) Buttercream
German buttercream is light yet sturdy, with a mellow sweetness and mild vanilla flavor that complements any cake imaginable.
- 2 cups room temperature butter
- 1 cup powdered sugar use more for sweeter buttercream
- 1 tsp Vanilla Extract
- 1 tsp Vanilla Bean Paste
Beat room temperature unsalted butter (2cups, 4sticks) for 15 seconds. Then add powdered sugar (1cup, or use more if you prefer sweeter buttercream) and beat on low until fully incorporated into the butter. Increase the speed to medium and beat for 30 seconds.
Gradually add room temperature custard to butter, creaming well after each addition. Once fully blended, beat in Vanilla Extract and/or Vanilla Bean Paste. Beat on high for 10 seconds. German buttercream is ready.