Custard Buttercream recipe

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Ingredients

1 egg
1 cup white sugar
½ cup milk
1 ⅓ cups unsalted butter, at room temperature
1 tablespoon rum
1 teaspoon vanilla extract

Nutrition Info

130.1 calories
carbohydrate: 8.6 g
cholesterol: 35.3 mg
fat: 10.5 g
fiber: : -
protein: 0.5 g
saturatedFat: 6.6 g
servingSize: -
sodium: 6.4 mg
sugar: 8.6 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

24 servings

Recipe Note

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.

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