Custard buttercream (German buttercream) is a very rich buttercream icing made with the addition of custard. You can change it up by adding different flavors or liquor. This is my basic time-tested recipe for decorating cakes and cupcakes. Makes enough buttercream for one 3- to 4-layer cake or 24 cupcakes.
Ingredients
- 1 egg
- 1 cup white sugar
- 0.5 cups milk
- 1.33 cups unsalted butter , at room temperature
- 1 tablespoon rum , Optional
- 1 teaspoon vanilla extract
Instructions
-
1
Beat egg with a fork in a small, heavy saucepan. Mix in sugar and milk. Heat on medium-low heat, whisking constantly, until it just starts to boil. Continue beating rapidly until mixture thickens to a thin custard consistency. Remove from heat and cool completely, about 1 hour.
-
2
Beat butter in a bowl with an electric mixer until light and creamy, about 5 minutes. Add cooled custard, 1 to 2 tablespoons at a time, beating well after each addition. Beat in rum and vanilla extract. Keep beating until buttercream is very light and fluffy.
Nutrition Facts
Per serving
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