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German Buttercream with Pudding

Written by Kathrin (4 Comments)

Easy buttercream basic recipe for a delicious German buttercream with pudding. Suitable for cakes and cupcakes.

Hello there! Today I have great step-by-step instructions for classic German buttercream with pudding for you: with this recipe, buttercream succeeds – I guarantee!

Jump to:
  • Taste and Occasion
  • Ingredients
  • How to make German Buttercream with Pudding
  • Top Tip
  • Frequently asked Questions about Buttercream
  • Recipe Card
  • Variations
  • Nutrition
  • Reviews

Taste and Occasion

You definitely won't go wrong with this easy buttercream recipe! The cream is tremendously important for many cakes and cupcakes, whether as a filling, a frosting or a topping. It is versatile, wonderfully creamy and lush.

The problem for many amateur bakers: buttercream never turns out right. But it's not difficult to make a good buttercream yourself. How, I show you in this post.

Ingredients

Whether classic with vanilla, chocolatey or fruity: the basic buttercream recipe will succeed even if you bake relatively rarely. The main ingredients of the easy German buttercream with custard are butter, custard, and sugar. Unlike the French and Italian, it is a buttercream without eggs.

First of all, take the butter out of the refrigerator. Then you prepare a pudding from pudding powder, milk and sugar. You only need 400 ml of milk instead of the 500 indicated on the package. The pudding must now cool down (but not in the refrigerator). To prevent a skin from forming, stir it now and then - or cover the bowl with cling film. As soon as the pudding and the butter are at the same temperature, i.e. room temperature, you can start. The correct temperature is most important! Beat the soft butter with powdered sugar until light and fluffy. Then add pudding by tablespoonfuls. Done.

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The amount is enough to thinly coat a 24-26 centimeter diameter cake with buttercream and fill it once. For chocolate buttercream, I prefer to use slightly more expensive pudding powder with grated chocolate. But you can also make the cream with vanilla or strawberry pudding or flavor and color it. For example, with liqueur, mocha, light and dark chocolate coating, cherry brandy, brittle, ground or chopped nuts, cocoa and nougat.

How to make German Buttercream with Pudding

I've mentioned the preparation before, but here it is again, all step by step. So you succeed the buttercream guaranteed! First of all, make a pudding with pudding powder, milk and sugar. Important: you actually need only 400ml of milk and therefore less milk than the instructions say!

Now, pour the pudding into a bowl and let it cool down at room temperature. While cooling, stir again and again or cover with cling film so that no skin develops.Then, place the softened butter, which must be at room temperature like the pudding, in a bowl. Using a stand mixer or hand mixer and whisk, beat the butter and powdered sugar for a few minutes until very light and fluffy.

Now it's time to slowly stir in the pudding, tablespoon by tablespoon, until everything forms a homogeneous cream. Either decorate or fill the cake directly with a spatula or chill the buttercream briefly beforehand so that it becomes a little firmer.

Top Tip

To refine the cream are suitable, among others, baking cocoa, spices such as cinnamon and tonka bean, liqueur, chopped nuts, melted and slightly cooled chocolate, mocha.

Frequently asked Questions about Buttercream

Do I need warm or cold butter for buttercream?

In any case, butter at room temperature! All ingredients should have the same temperature. If the temperature is too different or if the pudding or the butter are too cold, the cream may curdle.

How long do you have to beat buttercream?

The soft butter must be beaten with powdered sugar for a few minutes until very light and fluffy. This is best done with a stand mixer.

The buttercream curdles, what to do?

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Incredibly delicious classic: this fluffy bee sting made from yeast dough is filled with a custard cream, but it also tastes great without the filling as an especially quick alternative.

You can save curdled buttercream by heating it again slightly in a water bath and stirring until smooth. Another option is to warm the curdled mixture briefly using a hairdryer gently.

What to do if the buttercream is too soft?

This can happen especially in summer. It is usually sufficient to refrigerate the cream again before using it.

What is the shelf life of buttercream?

About three days, if it is stored well covered in the refrigerator. Before use, however, the cream should be allowed to return to room temperature and stir well again.

Recipe Card

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4.7 from 3 votes

German Buttercream with Pudding

Absolutely sure to succeed basic buttercream recipe for a German buttercream with pudding. The easy buttercream is suitable, for example, for cakes or cupcakes.
Prep Time10 mins
Waiting Time15 mins
Servings: 1 cake (9,5 in/24 cm)
Calories: 146kcal

Ingredients

  • 1 small bag pudding powder for cooking, e.g. chocolate, vanilla, etc.
  • 400 milliliters (1 ¾ cups) milk
  • 2 tablespoons sugar
  • 250 grams (1 cup) butter, soft and at room temperature
  • 50 grams (6 tablespoons) powdered sugar

Instructions

  • Make a pudding with pudding powder, milk and sugar (note: you actually need only 400ml of milk and therefore less milk than the instructions say!) Pour the pudding into a bowl and let it cool down at room temperature. While cooling, stir again and again or cover with cling film so that no skin develops.
  • Place the softened butter, which must be at room temperature like the pudding, in a bowl. Using a stand mixer or hand mixer and whisk, beat the butter and powdered sugar for a few minutes until very light and fluffy. Slowly stir in the pudding, tablespoon by tablespoon, until everything forms a homogeneous cream. Either decorate or fill the cake directly with a spatula or chill the buttercream briefly beforehand so that it becomes a little firmer.

Notes

  • The buttercream recipe is absolutely sure to succeed - as long as the pudding and butter are really at (the same) room temperature. If the buttercream does curdle, just warm it slightly in a hot water bath, stir everything until smooth, and chill it again briefly.
  • The amount is enough for a thin layer of filling as well as a thin frosting of a 24-26 cm cake. For more layers or if you want the coating to be thicker, use 1.5 of the amount.
  • The pudding powder can be strawberry, caramel or cream in addition to vanilla and chocolate. High-quality pudding powder with real bourbon vanilla or additional chocolate shavings tastes best.

Ingredient substitutions

Do you want to replace some ingredients? Here you find tips for baking ingredient substitutions!
Easy buttercream basic recipe for a delicious German buttercream with pudding. Suitable for cakes and cupcakes.Easy buttercream basic recipe for a delicious German buttercream with pudding. Suitable for cakes and cupcakes.Easy buttercream basic recipe for a delicious German buttercream with pudding. Suitable for cakes and cupcakes.Easy buttercream basic recipe for a delicious German buttercream with pudding. Suitable for cakes and cupcakes.Easy buttercream basic recipe for a delicious German buttercream with pudding. Suitable for cakes and cupcakes.Easy buttercream basic recipe for a delicious German buttercream with pudding. Suitable for cakes and cupcakes.

Variations

Together with a sponge or sponge cake base and fruit, it quickly becomes a delicious cake. Or you can use the cream to decorate cupcakes with it. Typically, the mixture is used in classic baking recipes.

Nutrition

Nutrition Facts
German Buttercream with Pudding
Amount Per Serving
Calories 146 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 8g50%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 36mg12%
Sodium 123mg5%
Potassium 37mg1%
Carbohydrates 6g2%
Fiber 1g4%
Sugar 6g7%
Protein 1g2%
Vitamin A 431IU9%
Calcium 32mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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Reader Interactions

Comments

  1. Franklin

    December 29, 2021 at 11:38 am

    Thanks for the information about the pudding mix requiring just 400 ml of milk per package. I had just made a Frankfurter Kranztorte but didn't know why the Buttercreme was so soft - 500 ml of milk.

    Reply
    • Kathrin

      December 30, 2021 at 4:37 am

      Hi, great that I could help you

      Reply
  2. Georgia

    April 23, 2022 at 5:31 pm

    Is there a recipe for buttercream frosting using instant pudding instead of regular boiled pudding

    Reply
    • Kathrin

      April 24, 2022 at 12:35 am

      Hi, I don´t have a specific one but I think you could try using my recipe - without added sugar of course and also less milk than required.

      Reply

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Hi, we're Kathrin & Jan!

It's like a little miracle to me every time. Seemingly simple ingredients are made into something that can brighten up your life. Butter, sugar, eggs, and flour melt into an airy biscuit, a fine tart, a juicy cake, or a crispy biscuit. Baking is what makes us happy.

Welcome and enjoy our blog!
Learn more about us. →

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