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Vanilla Bean German Buttercream

The.Aubergine.Chef's picture
Here's a basic video on how to make German Buttercream using a vanilla bean. This is a newer recipe to me thanks to one of my favorite food blogs: BraveTart. German buttercream has a velvety whipped cream texture that is not dense like Swiss buttercream. You might not be able to get roses but you can get shell borders. Visit to see more videos and download free recipes!
  Whole milk 1 Carton (1 l)
  Vanilla bean 2 Medium
  Granulated sugar 10 Ounce
  Cornstarch 1 Ounce
  Egg 2 Large
  Egg yolk 2 Large
  Unsalted butter 8 Ounce (2 sticks at room temperature)
  Salt 1 Teaspoon

1. Split and scrape the vanilla beans setting the seeds and scrapings to the side.
2. In a pot Place the milk and scraped vanilla beans and bring to a simmer. Turn off the heat and allow to steep for atleast one hour.
3. After steeping, remove the vanilla beans and use a rubber spatula to scrape the insides again and place with the milk. Bring the milk to a boil.
4. Meanwhile, in a medium bowl whisk together the granulated sugar,the reserved seeds and scrapings, cornstarch, eggs, and yolks.
5. Temper your egg mixture with the hot milk by slowly drizzling in the hot milk while continuously whisking the egg mixture. Return the entire mixture back to the stove and bring to a gentle boil over medium to medium high heat while constantly whisking. Allow to boil for one minute while whisking. Remove from heat and pour into your electric mixer bowl.(Alternatively, chill your prepared custard in the refrigerator until completely cool. Be sure to cover the surface with plastic wrap to prevent a skin from forming).
6. Using the whip attachment, whisk the custard until it has completely cooled to room temperature – if the custard is too hot it will melt the butter used later. Once the custard is completely cooled and whipped to a creamy state, add in the room temperature butter one stick at a time until completely incorporated.
7. Add the salt and continue to whip until creamy and icing-like. Refrigerate until ready to use. Be sure to whip before using if chilled.

8. Store at room temperature for 5 days, refrigerated for 10 days, or frozen for 3 months. Use the buttercream to ice a cake.

Recipe Summary

Difficulty Level: 
Holiday, Party
Lacto Ovo Vegetarian
Vanilla Bean

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