German Buttercream

Ingredients

• 1/2 cup plus 2 tablespoons whole milk
• 1/2 cup granulated sugar, divided
• 3 large egg yolks
• 1 teaspoon cornstarch
• 3/4 cup plus 2 tablespoons unsalted butter, softened to room temperature
• 1/2 teaspoon vanilla extract
• Pinch of salt

Directions

1. Put the milk and 1/4 cup of the sugar in a medium saucepan. In a medium bowl, whisk the remaining 1/4 cup of sugar with the yolks, cornstarch, and 2 tablespoons of the milk mixture until the mixture is foamy and smooth.
2. Set the saucepan over low heat and stir until the sugar dissolves. Turn the heat up to medium-high, and as soon as you see the first bubbles, take the pan off the heat. Whisk the yolk mixture the whole time while you slowly stream in the hot milk mixture.
3. Pour the custard base back into the saucepan. Cook it over low heat, whisking without stopping, until it becomes much thicker. Keep an eye on it so it does not boil.
4. Transfer the custard to a heatproof plate or shallow container. Cover it right away with plastic wrap, pressing the wrap directly onto the custard’s surface. Let the custard cool completely.
5. Beat the butter in a stand mixer fitted with the whisk or paddle, or in a medium bowl with a handheld mixer, until it is fluffy, smooth, and paler, about 2 minutes. Mix in the cooled custard 1 tablespoon at a time, beating well after each addition. Add the vanilla and salt, then keep mixing until the buttercream is thick, creamy, and smooth, about 3 minutes.
6. Use it right away, or transfer it to an airtight container or zipper bag and refrigerate it for up to 2 weeks or freeze it for up to 2 months. If the buttercream has been chilled or frozen, let it come to room temperature first, then beat it until it is ready to spread again. Cakes or cupcakes decorated with buttercream generally keep up to 3 days in an airtight container in the fridge. Serve it at room temperature.