German buttercream
± 450 g buttercream
Easy
30 minutes, plus 2 hours’ chilling time
25 minutesGerman buttercream is a rich, custard-based buttercream made by combining pastry cream with whipped butter. Using Muscovado sugar infuses the custard with a deep caramel-molasses flavour and naturally darker colour, giving the buttercream a warm, fudgy intensity without adding extra sweetness. It’s creamy, nostalgic and full of flavour.
Ingredients
Method
- 1 cup milk (reserve 1 T)
- 2 T cornflour
- 70 g Woolworths Muscovado sugar
- 1 free-range egg yolk
- 225 g salted butter, at room temperature
Method
Ingredients
1. Place the milk in a saucepan and bring to a simmer.
2. Mix the cornflour, reserved milk, sugar and egg yolk to form a smooth paste.
3. Slowly pour the hot milk into the egg mixture while whisking vigorously.
4. Return the mixture to the saucepan and cook over a high heat, whisking continuously, until it thickens and comes to a boil.
5. Strain through a sieve, transfer to a bowl and place a sheet of clingwrap directly onto the surface. Cool to room temperature.
6. Once the custard has cooled, transfer the mixture to the bowl of a stand mixer and beat until light and fluffy.
7. Add the butter 1 T at a time followed by the vanilla, beating continuously until thick and glossy.
Photography: Shavan Rahim
Recipes and production: Marcelle van Rooyen
Food assistant: Bianca Jones
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