German Buttercream (Creme Mousseline)

• Source

• Contributor: MikeCrute

• Skill Level: Intermediate

• Characteristics: Light yellow in color due to using whole eggs, softer than meringue buttercreams or american buttercreams, does not hold up well in hot temperatures, lightly sweet in flavor, very silky smooth, very buttery in flavor

• Best for: Filling a cake, piping on top of cupcakes

Ingredients

• 1 1/2 cups (355 ml) milk (can be any percent)
• 1 cup (200 gr) granulated sugar
• 1/3 cup (38 gr) cornstarch
• 3 large eggs, room temperature
• 1 TBSP (15 ml) vanilla extract or vanilla paste
• 2 1/2 cups (5 sticks, 570 gr) unsalted butter, room temperature

Instructions

1. Place the milk in a saucepan over medium heat and bring to a simmer.
2. Meanwhile, in a medium mixing bowl whisk together the sugar, cornstarch, and eggs until well combined.
3. Slowly pour about half of the milk into the egg/cornstarch mixture while whisking continuously. It can be helpful to nestle the mixing bowl in a damp kitchen towel to stabilize the bowl so you can whisk with one hand.
4. Pour the milk/egg mixture back into the pot with the remainder of the milk and cook over medium/low heat, whisking continuously, until the mixture thickens and comes to a boil. Once the mixture is boiling, turn the heat to low, and continue whisking vigorously for 2 minutes. The mixture will look lumpy at first but will smooth out as it cooks. This will be a very thick custard.
5. Remove the custard from the heat and whisk in the vanilla extract. Pour into a shallow dish and press a piece of plastic wrap right on the surface of it. Chill for 1 hour or up to overnight. If you chill for longer than an hour remove it from the refrigerator enough for it to come up to about 50 F (10 C). The custard will become a solid mass as it cools.
6. In the bowl of the stand mixer fit with the paddle attachment, beat the butter on medium high speed for about 5 minutes until light and fluffy.
7. Add the custard to the mixing bowl one spoonful at a time while the mixer is still running. Scrape down the sides of the bowl periodically as needed. Continue mixing until all of the custard has been added.
8. Switch to the whisk attachment and whip on medium/high speed for about 4 minutes until light and fluffy.
9. Use the frosting immediately or store covered in the refrigerator for up to 3 days. Re-whip before using.

CategoryRecipesFrosting