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    Home » Recipes

    German Buttercream

    Written by Kathrin (4 Comments)

    An essential recipe for delicious German buttercream with pudding. You only need a few common ingredients. If you like a frosting that is not too sweet but rich and silky, this recipe is for you.

    german buttercream

    Hello there! Today's post is a step-by-step instruction for the classic German buttercream: 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, creamy and lush.

    The problem of 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!

    german buttercream with instant pudding

    Ingredients

    Check out my other similar recipes!
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    Whether it's the classic version with vanilla, chocolatey or fruity: the basic buttercream recipe will succeed even if you are still a beginner. The main ingredients of the buttercream are butter, custard and sugar. Unlike the French and Italian versions, you make the German buttercream without eggs.

    Now regarding the ingredients: we use cold butter straight out of the fridge. Then you prepare a pudding with pudding powder, milk and sugar. The most important trick: you have to use a bit less milk than indicated. I use only 400 ml instead of the 500 indicated on the package.

    buttercream with pudding mix

    How to make German Buttercream with Pudding

    Let's start: First of all, make a pudding with pudding powder, milk and sugar. Important, as mentioned before: 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 to room temperature. While cooling, stir the pudding again and again or cover with cling film, in order that no skin develops. Then, place the softened butter in a bowl, and let it reach room temperature, too. Then, use a stand mixer or hand mixer and beat the butter and powdered sugar for a few minutes until the resulting mass becomes 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 so that it becomes a little bit firmer.

    german buttercream Instructions Step 1
    german buttercream Instructions Step 2
    german buttercream Instructions Step 3
    finished german buttercream

    Top Tip

    Recipe Recommendation

    The Best Cheesecake Recipe

    Our favorite cheesecake recipe: classic, easy, creamy, delicious. With my tips for the cheesecake with short pastry, the curd mass is guaranteed not to sink in after baking.

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

    Frequently Asked Questions about Buttercream

    Do I need warm or cold butter for buttercream?

    In any case, all ingredients (including butter) should have room temperature! If the temperature is too different or if the pudding or the butter is too cold, the cream may curdle.

    How long do you have to beat the buttercream?

    The soft butter must be beaten with powdered sugar for a few minutes until it becomes very light and fluffy. I think a stand mixer does this job best.

    My buttercream curdles, what can I do?

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

    What do I do if the buttercream is too soft?

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

    How long can I store the buttercream?

    About three days, if it is stored well covered in the fridge. Before use, however, the cream should be allowed to reach room temperature and stir well again.
    buttercream icing made with pudding

    Recipe Card

    Print Recipe Pin Recipe Click on the stars to rate the recipe
    4.7 from 3 votes

    German Buttercream

    Basic recipe for a German buttercream with pudding. The 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 to room temperature. While cooling, stir again and again or cover with cling film, in order that no skin develops.
    • Place the softened butter, which has to 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 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

    I prefer using slightly more expensive pudding powder with grated chocolate for chocolate buttercream. 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 or nougat.

    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
    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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    • About 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 simply makes you happy. Welcome and enjoy our blog!

      Kathrin & Jan

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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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