Thank you for the recipe! I'm reluctant to using buttercream but this one looks great and is healthier as it doesn't contain just butter and sugar! I'll definitely use it!
I make custard then mix it with whipped cream rather than butter. You can then use either plain,it mix with melted chocolate or fruit purée. Very light and tasty this way.
@@Tricky-clips I don’t have specific measurements to give as I make by eyeballing to be honest. Use this recipe as a base without butter. Add cream shanti ready pack or fresh double cream. Or make fruit purée. Cook a bit to evaporate the water content of purée cool it and add to the custard. Or add melted chocolate making sure it is cooled enough to add. There is nothing more than to it. I add cream, purée or chocolate gradually and decide how much to add. I usually work with my senses. Hope you will make it. ❤️❤️❤️
Thanks for sharing. I believe think this is the best frosting to use, especially for countries with hot climates. It holds so perfectly and the finish is superb!!!
Actually no, swiss, italian and ermine hold best in hotter weather. French, russian and german are known to not hold up and are best for frosting in between cake layers.
Thank you for sharing! Would this be stable enough in very warm climates? How long is its shelf life out of fridge and in the fridge since it has custard?
It's fine at room temperature for a day or two, I has no issue. It's gets soft like any buttercream at room temperature. Egg in the custard are cooked so it's fine. As with any buttercream that contains butter, butter melts at 32 to 35 °C (90 to 95 °F). So you can either amend it by by using some shortening along with the butter. it should help with the stability of german buttercream. I always use butter only.
Just thought I mention. I am taking a baking class and I just took the butter out to try a butter cream recipe. Looked on my phone and had this video notification. Must be on my mind. Lol.
This is almost like my Sanders Butter Cream Frosting Recipe, I only use a full pound of butter plus 2 TBS lard (or shortening) but only 6 TBS of confectioners sugar in mine!
This was so good! I might add a little cream cheese next time to make a hybrid frosting. But this was so delicious! Less sweet than American buttercream, which I loved. But not such a buttery taste either. Perfect! The Germans do it again lol
Hi I have tried your buttercream recipe and it’s very delicious. The only issue I found was it got soft really quickly when I was applying it on cake. I really want to make this my go to buttercream but how can I make it very stable? Thank you
Thank you so much for the recipe! I recently tried making German buttercream for the first time and the second I added the custard to the butter it split and no amount of beating brought it back together. I will have to try your recipe. It looks amazing.
I've had that happened before. It usually happens when there is big difference in butter and custard temperature. I was able to remedy separation by gentle heating, on 30% in the microwave, in 5 second intervals and stirring well after each time. Hope it works out next time. Thank you.
Hi Haniela As promised , here iam updating on trying german buttercream with store bought custard. So store bought custard is sold in uk in cartoons outside the fridge so a sealed cartoon is naturally at room temperature. Since it has almost the same consistency as condensed milk, so i researched the butter to milk ratio in Russian buttercream (made with condensed milk) and used the same butter to icing sugar ratio in your recepie here and came up with a ratio that i tried and it did work beautifully. For every 100 mg butter, you need to use 30 icing sugar and 90 mg store bought custard... Now the only remaining question is will it work with custard powder?! 😀
Hello, do you use US Cup or international cup in your recipe? I want to convert them to ml because that's the only measurement unit my measuring cup can measure. Thank you.
Hi Haniela As promised , here iam updating on trying german buttercream with store bought custard. So store bought custard is sold in uk in cartoons outside the fridge so a sealed cartoon is naturally at room temperature. Since it has almost the same consistency as condensed milk, so i researched the butter to milk ratio in Russian buttercream (made with condensed milk) and used the same butter to icing sugar ratio in your recepie here and came up with a ratio that i tried and it did work beautifully. For every 100 mg butter, you need to use 30 icing sugar and 90 mg store bought custard... Now the only remaining question is will it work with custard powder?! 😀
Yes Rii Armas you understand correctly. So for example if you are going to use 300 gms of butter, you will need 90 gms of icing sugar and 270 gms of custard.
Hi Emily, what kind of powdered sugar did you use? If you can't find confectioners sugar I'd recommend that you only add sugar to the custard so it dissolves completely and then add sweet custard to creamed butter gradually. Hope that helps.
@@Hanielas sorry for the spelling I guess it auto corrected right before I posted it but it wasn't the confectionery sugar it was the corn starch I can't remember what brand it was someone had suggested rice flour that was even more grainy I'm curious if I could use instant pudding mix since apparently it has the correct kind of cornstarch or maybe I just need to do a little more research
@@Hanielas also thank you for replying I got so much cake mix and what I originally wanted to do please make a really thick but somewhat fluffy pastry cream for a Boston cream cake using Nutella ganache and strawberries
Wait, you can actually get custard? Where do you get it? I think it should work but I have never used bought custard. If you do try it, please keep me posted. Also make sure butter and custard are at room temperature when mixing two together.
There is a recipe card with all the measurements. You can either scroll down or use a jump to recipe at the very top. www.hanielas.com/german-buttercream
I tried this but my German cream started to separate as I was beating. Could it be because I use salted butter? I end up with a soupy sweet butter. Too soft to do anything with. Can anybody suggest ?
I've made something similar to this but I would always get lumps no matter how gradual I add the custard mixture into the butter. The lumps always clog up my piping tips. Help.
@@Hanielas hi again I realized in the link I just sent the woman beats the custard before mixing with the butter (which I wasn't doing). I guess that might take out lumps. But for yours, you let it cool down before mixing and you don't pre-beat it either. Wouldn't there still be lumps?
I think this looks like great recipe but where are the measurements? You asked for suggestions, so here’s one, is way easier to follow if you add the measurements on the description box or on the video :)
RECIPE www.hanielas.com/german-buttercream/
This looks incredible! I've never even heard of German buttercream. Custard + buttercream= deliciousness!!!!. Thanks so much for sharing!
Thank you for the recipe! I'm reluctant to using buttercream but this one looks great and is healthier as it doesn't contain just butter and sugar! I'll definitely use it!
I make custard then mix it with whipped cream rather than butter. You can then use either plain,it mix with melted chocolate or fruit purée. Very light and tasty this way.
@@medihakaya4593 can you share the recipe please!
@@Tricky-clips I don’t have specific measurements to give as I make by eyeballing to be honest. Use this recipe as a base without butter. Add cream shanti ready pack or fresh double cream. Or make fruit purée. Cook a bit to evaporate the water content of purée cool it and add to the custard. Or add melted chocolate making sure it is cooled enough to add. There is nothing more than to it. I add cream, purée or chocolate gradually and decide how much to add. I usually work with my senses. Hope you will make it. ❤️❤️❤️
@@medihakaya4593 custard + whipped cream = diplomat cream, right?
@@amaiaamaiaa yes
The technique reminds me of ermine frosting. Definitely wanna try this recipe looks amazing!!
Yes, it is very similar to flour buttercream.
I'm so glad you shared this. Looks delicious and better to use then the other way that's way to sweet.
This looks splendid! I know that I will make this. One day all the stars in the universe will align and my kitchen will break forth in joy! Thank you
Never heard of German Buttercream....will be giving this a try soon
Thanks for sharing. I believe think this is the best frosting to use, especially for countries with hot climates. It holds so perfectly and the finish is superb!!!
Thank you so much.
Actually no, swiss, italian and ermine hold best in hotter weather. French, russian and german are known to not hold up and are best for frosting in between cake layers.
Ive tried this recipe last week...OMG! it is deliciousss!!! and its is a stable cream compared to swiss meringue!
Venezuela, si es posible los ingredientes en español
Can you tell me if it is good to use with russian piping tips pls? Is the cream stable enough? Thx
@@anoushka9254 yesss...please do so...
@@cavalli5757 thank you for your feedback. Will try it for my daughter's birthday end of this month. Thx again.
This recipe is amazing
Thanks for sharing with us
So, American buttercream with custard = German buttercream!! Very cool!! I had no idea!! 👍🏼
NO. ... American Buttercream is VERY sweet,what makes it German; is alot less Sugar
Looks incredible! A must-try for sure!
Made this! So good. It is a family favorite. It is so stable too.
is it still stable on hot countries?
What measurements on ingredients did you use ? Please
My Polish mother in law used to make this frosting....it was incredible
Thank you for sharing!
Would this be stable enough in very warm climates?
How long is its shelf life out of fridge and in the fridge since it has custard?
It's fine at room temperature for a day or two, I has no issue. It's gets soft like any buttercream at room temperature. Egg in the custard are cooked so it's fine. As with any buttercream that contains butter, butter melts at 32 to 35 °C (90 to 95 °F). So you can either amend it by by using some shortening along with the butter. it should help with the stability of german buttercream. I always use butter only.
Finally i reach the goal.just make Butter cream.Thank you so much.
You can do it!
Just thought I mention. I am taking a baking class and I just took the butter out to try a butter cream recipe. Looked on my phone and had this video notification. Must be on my mind. Lol.
That's so sweet! Where are you taking a baking class? Sounds so fun.
@@Hanielas At a community college in Arizona. The synchronicity was unreal. Your butter cream looks on point! 😀👍🍰
Gorgeous buttercream ! Great teacher ! Thank you so much for recipe !
Thanks so much 😊
This is almost like my Sanders Butter Cream Frosting Recipe, I only use a full pound of butter plus 2 TBS lard (or shortening) but only 6 TBS of confectioners sugar in mine!
This was so good! I might add a little cream cheese next time to make a hybrid frosting. But this was so delicious! Less sweet than American buttercream, which I loved. But not such a buttery taste either. Perfect! The Germans do it again lol
Sounds great!
Hi I have tried your buttercream recipe and it’s very delicious. The only issue I found was it got soft really quickly when I was applying it on cake. I really want to make this my go to buttercream but how can I make it very stable? Thank you
i just made this!!! taste so good
Glad you liked it!!
How much gram is that custard??@@Hanielas
Thank you but it would be nice if were able to give us measurements of all the ingredients.
Link the full recipe is posted in the description box under the video www.hanielas.com/german-buttercream/
Thank you sister.
Can we use this under fondant? Pipe it as a boarder and is it stable? Does it get hard in the fridge?
I've had people tell me they use it under fondant. It hardens in the fridge.
Thank you ❤️
Very interesting...wish to make it one day
Is it good i mean enduring with food colouring, writing on cake, decorating?
Thank you so much for the recipe! I recently tried making German buttercream for the first time and the second I added the custard to the butter it split and no amount of beating brought it back together. I will have to try your recipe. It looks amazing.
I've had that happened before. It usually happens when there is big difference in butter and custard temperature. I was able to remedy separation by gentle heating, on 30% in the microwave, in 5 second intervals and stirring well after each time. Hope it works out next time. Thank you.
@@Hanielas thank you so much for the tip! I had no idea that would help.
Hi Haniela
As promised , here iam updating on trying german buttercream with store bought custard.
So store bought custard is sold in uk in cartoons outside the fridge so a sealed cartoon is naturally at room temperature.
Since it has almost the same consistency as condensed milk, so i researched the butter to milk ratio in Russian buttercream (made with condensed milk) and used the same butter to icing sugar ratio in your recepie here and came up with a ratio that i tried and it did work beautifully.
For every 100 mg butter, you need to use 30 icing sugar and 90 mg store bought custard...
Now the only remaining question is will it work with custard powder?! 😀
In case you have store bought custard in Germany Michelle x
Hello, do you use US Cup or international cup in your recipe? I want to convert them to ml because that's the only measurement unit my measuring cup can measure. Thank you.
Awesome recipe...I will try this thank you for sharing
Hope you enjoy
Very very good is delicious
Thanks a lot
Can you please mention the ingredients and measurements.... which flour did you used... did you used corn starch..
Yes, and i want to know that.
Hi Haniela
As promised , here iam updating on trying german buttercream with store bought custard.
So store bought custard is sold in uk in cartoons outside the fridge so a sealed cartoon is naturally at room temperature.
Since it has almost the same consistency as condensed milk, so i researched the butter to milk ratio in Russian buttercream (made with condensed milk) and used the same butter to icing sugar ratio in your recepie here and came up with a ratio that i tried and it did work beautifully.
For every 100 mg butter, you need to use 30 icing sugar and 90 mg store bought custard...
Now the only remaining question is will it work with custard powder?! 😀
Can you post the grams for each here? So i understand for 100grams of butter you used 30g icing and 90g of custard? Thank you!
Yes Rii Armas you understand correctly.
So for example if you are going to use 300 gms of butter, you will need 90 gms of icing sugar and 270 gms of custard.
This looks so delicious, thank you for sharing. Is it stable enough to pipe flowers and can it handle gel colour?
Yes I've used it on this cake ua-cam.com/video/IZ9juZcK1nc/v-deo.html and this cake ua-cam.com/video/2Kv55Nnm2dY/v-deo.html
It looks absolutely fantastic..loved the video.
Thanks so much 😊
must try this one
I love 💓💕 incredible thanks so much
I'm glad you like it
Does these buttercream need to be in the fridge after I frost the cake .
Aww how easy and delicious recipe 😋
Thanks a lot 😊
Can it be used as a cream for biscuits?
Oh wow, have never tried it, will have to!
Hi mam I would like to know the grams of the custard aftr chilling it please reply....
Last time I try to use cornstarch and I did this straining and everything it had a gritty texture
Hi Emily, what kind of powdered sugar did you use? If you can't find confectioners sugar I'd recommend that you only add sugar to the custard so it dissolves completely and then add sweet custard to creamed butter gradually. Hope that helps.
@@Hanielas sorry for the spelling I guess it auto corrected right before I posted it but it wasn't the confectionery sugar it was the corn starch I can't remember what brand it was someone had suggested rice flour that was even more grainy I'm curious if I could use instant pudding mix since apparently it has the correct kind of cornstarch or maybe I just need to do a little more research
@@Hanielas also thank you for replying I got so much cake mix and what I originally wanted to do please make a really thick but somewhat fluffy pastry cream for a Boston cream cake using Nutella ganache and strawberries
I am going to try this gluten free style! Looks amazing! I find rice flour amazing almost everything! 🥰
Hope you like it!
@@Hanielas how much of the quantity of ingredients should be used?
Amazing buttercream with minimum powder sugar and butter.
Looks delicious..
Thank you 😋
Sooooooooo delicious and not soo sweet 😋
Wow does that pipe pretty. Looks soooo luscious and creamy. Can't wait to try. 🍰 🧁 🎂 ❤️
Hi!! May I know the shelf life of this recipe? 😊💖 Thanks!!! 🤗💖
Bena Jeanne Belen a week maximum
beautiful!
i like ...i like!!!
Sirve para decorar tortas y es resistente al calor Tienes nuevo suscriptor Tienes mi like Espero respuesta
hi is it also stable buttercream to put on the cake?
Yes.
Ciao, si possono anche stuccare le torte? Grazie
What about the quantity of each item..Where is it mentioned??
www.hanielas.com/german-buttercream/
@@Hanielas ok...ty :)
Do you think it will work with store bought custard?
Wait, you can actually get custard? Where do you get it? I think it should work but I have never used bought custard. If you do try it, please keep me posted. Also make sure butter and custard are at room temperature when mixing two together.
In New England they sell custard pre-made in the refrigerated dairy section near the cold pudding cups.
It is so common here in the Uk where I live and yes i want to give it a try, will let you know how it comes out x
Just use one part butter to 1,5 parts custard ☺️
Thank you Emma x
this is basically buttercream and pastry cream whipped together right?
Yes, basically. German buttercream is custard based buttercream.
Thanks
Do you need to refrigerate the cake if you frost it with this?
Emma Porter yessss
Can anyone tell me if this cream is stable enough to be used with russian piping tips pls? Thx
OMGOSH this looks so delicious Hani TFS
Done.thank you.
!Thanks delicious cool!
Superb
Can I add melted chocolate to make a chocolate flavor? If so then how much?
Yes. www.hanielas.com/chocolate-german-buttercream/
Hello. What is the quantity of all the ingredients. Can you please tell me. Thank you.
www.hanielas.com/german-buttercream/
Where can I get this recipe
Queremos la recetaaa,escrita por favorcito para no tener fallas
Is this buttercream less sweet? Xx
Yes, it's less sweet.
www.hanielas.com/german-buttercream/
Bonjour Belle recette mais le dosage ... les quantités par ingrédients s'il vous plaît merci
delicious
can i add cream cheese to this recipe?
I haven't tried it.
That looks so good! And pipes so beautifully. Definitely going to try it 😋
Hope you enjoy
No tienes los ingredientes en español??
Looks amazing. There are no measurements listed for the recipe on the recipe link, just the ingredients?
There is a recipe card with all the measurements. You can either scroll down or use a jump to recipe at the very top. www.hanielas.com/german-buttercream
Have you made this w/o refined sugar?
That's a good question. I haven't tried it but I think honey should work. I'd probably add it to custard and than I'd skip powdered sugar.
Wow that looks amazing and something I would try and make.
Awesome
I tried this but my German cream started to separate as I was beating. Could it be because I use salted butter? I end up with a soupy sweet butter. Too soft to do anything with. Can anybody suggest ?
Arvy, stick it into the freezer, for 20 minutes, stir after 10 minutes, then try beating it again.
Which flour u have used?
I used All-purpose flour.
Can you please share the measurements of the ingredients, i could not find it
www.hanielas.com/german-buttercream/
I like it...sent back my full support with love..enjoying watching
Thanks so much
Receipe please
Bom dia não falo seu idioma mas sou sua segundara poderia me passar as quantidades dos ingredientes deste creme por gentileza desde já lhe agradeço
This is my favorite icing, light and not too sweet.
Hi, Hani. Your German buttercream frosting looks too good for eating.
Do you add all the custard l?
Yes.
Esse da para fazer flores com ele
I was wondering about the heat, but saw it in the comments. I got above 30C on average here, that's our room temperature lol
Which starch pls
I've made something similar to this but I would always get lumps no matter how gradual I add the custard mixture into the butter. The lumps always clog up my piping tips. Help.
Hi, do strain the custard?
@@Hanielas hi again I realized in the link I just sent the woman beats the custard before mixing with the butter (which I wasn't doing). I guess that might take out lumps. But for yours, you let it cool down before mixing and you don't pre-beat it either. Wouldn't there still be lumps?
اريد الوصفة بالعربي بليز
Super👌🏻👌🏻
Can you plz tell the measurements of the ingredients..
www.hanielas.com/german-buttercream/
What are the proportions though?
www.hanielas.com/german-buttercream/
yummy
Bonjour , les proportions s'il vous plaît merci
www.hanielas.com/german-buttercream/
I think this looks like great recipe but where are the measurements? You asked for suggestions, so here’s one, is way easier to follow if you add the measurements on the description box or on the video :)
www.hanielas.com/german-buttercream/
Very similar to ermine frosting
Yes it is.
Hello maan is it stable cause i live in hot country