Silky Smooth German Buttercream: A Less Sweet, Dreamy Frosting for Your Desserts

For many years, my journey through the world of frosting was a quest for the perfect balance of flavor, texture, and sweetness. I’ve experimented with countless recipes, always searching for that ideal topping that would elevate my baked goods without overwhelming them. Along the way, I discovered a significant preference: I’m not particularly fond of traditional Swiss buttercream. While often praised for its smooth consistency, the classic Swiss meringue buttercream, made with egg whites, granulated sugar, and copious amounts of butter, often strikes me as simply *too* rich and buttery for anything other than a thin filling for sandwich cookies. It’s certainly elegant, but for frosting cupcakes or decorating cakes, I found it heavy and cloying.

My go-to solution for a long time was American buttercream, with its straightforward blend of confectioners’ sugar and butter. It’s easy, versatile, and can be customized endlessly. However, it can also be exceedingly sweet, often tasting more of sugar than anything else. While delicious in its own right, I was always looking for something that offered a more refined sweetness and a lighter, dreamier texture. My search, I’m thrilled to say, has finally led me to a true revelation: German Buttercream.

German buttercream, often referred to as Mousseline buttercream or Crème Pâtissière buttercream, is a truly exquisite alternative. Unlike its Swiss or Italian meringue counterparts, German buttercream starts with a rich, silky pastry cream (crème pâtissière) base. This custard base, made from milk, eggs, sugar, and cornstarch, is cooled completely before being whipped with softened butter and cream cheese. The result is a frosting that is incredibly light, airy, and far less sweet than American buttercream, yet still boasts a luxurious, melt-in-your-mouth texture.

This particular recipe, inspired and adapted from the brilliant Stella Parks, is remarkably simple to execute despite its sophisticated outcome. When I first tried German Buttercream, I was immediately captivated by its texture – a cloud-like consistency that pipes beautifully and feels wonderfully decadent. My initial batch, while perfectly textured, left me wishing for a touch more sweetness. This, however, is a matter of personal preference, and for those who appreciate a less saccharine topping for their cupcakes, cakes, or pastries, this recipe is an absolute game-changer. It allows the flavor of your cake to shine through, rather than being overshadowed by an overly sugary frosting.

The beauty of German buttercream lies in its versatility and ease of adjustment. If, like me, you prefer a slightly sweeter profile, a simple addition of confectioners’ sugar at the end can tailor it to your exact liking without compromising its delicate texture. This flexibility makes it a fantastic option for anyone looking to step up their frosting game, moving beyond the familiar and into something truly special.

Mastering German Buttercream: A Versatile Large Batch Recipe

It’s important to note upfront that this recipe yields a substantial quantity of German buttercream. This makes it ideal for larger baking projects, like a multi-tiered cake, a generous batch of cupcakes for a party, or if you simply want to have some extra on hand for various treats throughout the week. The sheer volume ensures you won’t run short when decorating. However, if you’re new to German buttercream or prefer to test the waters with a smaller portion, you absolutely can adjust the recipe. Many find it beneficial to halve the recipe for a standard 12-cupcake batch, or even quarter it for a smaller yield, producing approximately 2.5 cups of frosting.

I’ve personally had excellent results when making just a quarter batch. Don’t be deterred by the seemingly “weird” egg measurements for a quarter batch; check the detailed notes section at the bottom for precise guidance on how to manage this. Otherwise, feel free to dive in and make the full or half batch. Remember, the beauty of this buttercream is its adaptability. If, after tasting, you find it not quite sweet enough for your palate, don’t hesitate to beat in a small amount of confectioners’ sugar, a tablespoon at a time, until it reaches your desired level of sweetness. This allows for a truly personalized frosting experience, ensuring every bite is just perfect for you and your guests.

This recipe provides a solid foundation for achieving that perfect balance of richness and lightness. The custard base ensures a stable and flavorful frosting, while the addition of butter and cream cheese creates an unparalleled smoothness. By understanding the core steps and being confident in adjusting to your taste, you’ll find German buttercream becoming a staple in your baking repertoire.

German Buttercream Cream Cheese Frosting Recipe

German Buttercream Cream Cheese Icing

Cookie Madness

Discover the luxurious taste and light texture of German Buttercream Cream Cheese Frosting. This less-sweet, custard-based icing is a delightful alternative to traditional buttercreams, perfect for cupcakes, cakes, and pastries.

5 from 1 vote

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Prep Time

20 minutes

Cook Time

1 minute

Total Time

21 minutes

Course
Dessert

Cuisine
American

Servings
90

Ingredients

16
ounces
whole milk
10
ounces
granulated sugar
(approx. 1 ½ cups)
1 ½
ounces
cornstarch
(about 6 tablespoons)
2
large eggs
2
large egg yolks
16
ounces
cream cheese
(room temperature)
16
ounces
unsalted butter
(room temperature)
¼
teaspoon
salt
(or more to taste, enhances flavor)
2
teaspoons
good quality vanilla extract
Confectioner’s Sugar
(optional, for adjusting sweetness if desired)

Instructions

Prepare the Milk: In a large, heavy-bottomed saucepan, gently bring the whole milk to a simmer over medium heat. Watch it carefully to prevent boiling over, as we only want it to be hot, not vigorously boiling.
Whisk Dry and Wet Ingredients: While the milk is heating, combine the granulated sugar, cornstarch, large eggs, and egg yolks in a separate mixing bowl. Whisk vigorously until the mixture is smooth, pale yellow, and well combined. The cornstarch is crucial here for thickening our custard base.
Temper the Eggs: To prevent the eggs from scrambling, we need to temper them. Slowly ladle about half a cup of the hot milk into the egg mixture, whisking continuously. Gradually add a little more hot milk, whisking thoroughly each time, until the egg mixture becomes fluid, warm, and smooth. This gradual heating brings the egg mixture up to temperature without cooking it prematurely. Pour the tempered egg mixture back into the saucepan with the remaining hot milk, setting the heat to medium-low. Continue to whisk constantly to ensure even cooking and prevent lumps.
Cook the Custard: Continue whisking over medium-low heat. The mixture will begin to thicken and bubble. Once it reaches this point, continue whisking and cooking for exactly one minute more. This crucial step removes any residual starchy flavor from the cornstarch, ensuring a smooth, delicious custard. Remove the saucepan from the heat and immediately pour the hot custard into the bowl of a stand mixer. Cover the surface of the custard directly with a small sheet of plastic wrap or parchment paper to prevent a skin from forming. Let it cool completely to room temperature. This cooling step is paramount for the final texture of your buttercream.
Combine with Fats: Once the custard is entirely cool, beat it well in your stand mixer until smooth and lump-free. With the mixer running on medium speed, gradually add the room temperature cream cheese, one tablespoon at a time, allowing each addition to fully incorporate before adding the next. Repeat this process with the softened unsalted butter, adding it one tablespoon at a time. The mixture might look curdled or separated at first – don’t panic! Continue beating on medium-high speed; it will eventually come together into a light, fluffy, and cohesive buttercream. Once smooth, beat in the salt and vanilla extract. Take a moment to taste test. If you desire a sweeter frosting, slowly beat in confectioners’ sugar, a tablespoon at a time, until it reaches your preferred sweetness.
Chill and Finish: For optimal piping consistency, chill the finished buttercream in the refrigerator for about 15 minutes. This firms it up slightly. Return it to the mixer and beat again briefly until it’s light and fluffy once more. Transfer the buttercream to a piping bag fitted with your desired nozzle and pipe onto cupcakes, cakes, or use as a delicious filling.
This recipe yields approximately 10 cups of luscious German buttercream.

Notes

Scaling the Recipe: For a smaller batch yielding approximately 2 ½ cups of frosting, you can accurately quarter the entire recipe. For the eggs, this means using 1 large egg, but you’ll need to carefully discard about half of the egg white. This precise adjustment ensures the right balance of moisture and richness even in a smaller quantity. In my tests, this scaled-down version resulted in a perfect texture.
Sweetness Adjustment: As mentioned, I found the original recipe to be on the less sweet side for my personal preference. I ended up adding about ¼ cup of confectioners’ sugar to my quarter batch to achieve the ideal sweetness. Always taste and adjust according to your liking.
Milk Type: For testing purposes with a smaller batch, I successfully used 2% milk without a noticeable difference in texture or richness. However, for a full batch, I strongly recommend sticking with whole milk. The higher fat content of whole milk contributes significantly to the creamy texture and rich flavor of the custard base, which is crucial for a perfectly emulsified and luxurious German buttercream.
Troubleshooting: If your buttercream looks curdled after adding the butter and cream cheese, do not despair! This is a common occurrence. Simply continue beating the mixture on medium-high speed for several more minutes. The mixture will eventually emulsify and transform into a smooth, fluffy frosting. Patience is key!
Storage: German buttercream can be stored in an airtight container in the refrigerator for up to a week. When ready to use, let it come to room temperature and re-whip it in a stand mixer until light and fluffy again. It can also be frozen for up to a month; thaw in the refrigerator overnight and re-whip before use.

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In conclusion, if you’ve been on the lookout for a frosting that offers the best of both worlds – the stability of a butter-based frosting with the delicate sweetness and ethereal texture of a meringue – then German buttercream is your answer. Its custard base lends a richness and depth of flavor that is simply unmatched by other frostings. The inclusion of cream cheese in this particular adaptation adds a subtle tang and an even silkier mouthfeel, making it a truly unforgettable topping for any dessert.

Forget the overly sweet, and embrace the subtly decadent. This German buttercream with cream cheese is not just a frosting; it’s an experience. It pipes beautifully, holds its shape, and has that coveted ‘dreamy’ quality that will impress everyone who tastes it. Give it a try, experiment with the sweetness to suit your preference, and prepare to fall in love with your new favorite frosting!