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.

Custard Buttercream

white sugar

milk

unsalted butter,

vanilla extract

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.


This is an incredibly delicious frosting. I hate the too-sweet frostings of powdered sugar and a little butter. This is just right. It is full of butter and I enjoyed that buttery flavor and texture. If it is hot, though, it will have a tendency to break down because of the butter base. I did put sweetened coconut on the top, so that added more sugar to the final cake. The texture was delightful. If you like a light, fluffy frosting that isn't overly sweet, but full of buttery flavor, this is it.

Good flavor, fluffy and easy to work with. A good introduction to egg buttercream frosting: not as intimidating as Italian or Swiss buttercream but not as stable in hot, humid weather.

Did not like it.  Way too much butter.  Not a very good flavor.

Works very well for cupcakes - I keep them refrigerated and take out 1 hour prior to serving. For chocolate cupcakes I add 1 Tablespoon cocoa powder and substitute rum with Irish cream liquor.

Thank you for sharing this recipe.  I did not know there was another way to make buttercream icing.  This is pretty good! I made it exactly as written and it turned out well.  It was a little bit too buttery for my taste though.  After making it I saw the note in the recipe that said you could cut the butter back to 1 cup.  (I had used the full 1 1/3 cup stated in the ingredients.)  So, I adjusted the mixture by adding a proportional amount of powdered sugar and vanilla to make up for the extra 1/3 cup of “extra” butter.  That turned out very good!  Next time I will make the recipe as written with just 1 cup of butter &amp; update this review.  Thanks again for sharing!

This recipe is amazing! This is my first Buttercream. The addition of the rum is a wonderful twist for the flavor

Tastes great! Everyone loves it when I make it, even those who don't like icing will take a few bites.

exquisite and silky. I used this recipe as the filling in my Nanaimo bar. Custard from scratch really elevates it, I'll probably never go back to custard powder. I did omit the rum flavouring and used two egg yolks in places of the whole egg, for extra silkiness.

Loved this recipe! Creamy and just right touch of sweet.

custard buttercream

Prep Time: 15 minutes

Cook Time: 10 minutes

Total: 1 hours, 25 minutes

Servings: 24

Cost: $1.60 /serving

Author : LenaM

Ingredients

Instructions

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