Description
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
- ½ cup milk
- 1 ⅓ cups unsalted butter, at room temperature
- 1 tablespoon rum (Optional)
- 1 teaspoon vanilla extract
Instructions
- 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.
- 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.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 1 hr 25 mins
Servings: 24