Chocolate German Buttercream Chocolate Custard Buttercream Recipe

I absolutely love this recipe because it combines the rich, indulgent flavors of chocolate and cream to create a decadent buttercream that’s perfect for frosting or eating straight from the spoon. Plus, the process of tempering the egg yolks and whisking everything together feels like a mini adventure in the kitchen, making the end result even more rewarding!

Creating the perfect Chocolate German Buttercream is a fantasy for any chocolate lover like me. This recipe balances the sweetness with 1½ cups whole milk and a smidgen of salt.

It marries the richness of cocoa with 4 oz of bittersweet chocolate. Adding softened butter makes for an indulgent creaminess, and the egg yolks help bring this buttercream to a whole new level.

Ingredients

Whole Milk: Contributes to creaminess, has protein, and calcium.

Syrup of Granulated Sugar: Sweetens the custard, which is absolutely essential for taste balance.

Cocoa Powder, Unsweetened: Antioxidant-rich, dark, chocolatey goodness.

All-Purpose Flour: It thickens the custard, and gives it structure and stability.

Yolks of Eggs: Form a smooth emulsion, creating creaminess; contribute richness and viscosity.

Extract of vanilla: Enhances flavor, and sweet and aromatic notes.

Butter without salt: Contributes smoothness, rich texture, and creamy flavor.

Bittersweet chocolate: Taste of deep cocoa; adds bittersweet complexity.

Confectioners’ Sugar: Makes textured surfaces smooth and adds a light sweetness.

Ingredient Quantities

• 1 1/2 cups whole milk
• 1/2 cup granulated sugar
• 1/4 cup unsweetened cocoa powder
• 1/4 cup all-purpose flour
• Pinch of salt
• 4 large egg yolks
• 1 teaspoon vanilla extract
• 2 sticks (1 cup) unsalted butter, softened
• 4 oz bittersweet chocolate, melted and cooled
• 1/4 cup powdered sugar

Instructions

1. Heat medium saucepan and add whole milk. Heat over medium heat until the milk begins to steam, but do not let it boil.

2. In another bowl, blend the granulated sugar, unsweetened cocoa powder, all-purpose flour, and a pinch of salt.

3. Slowly incorporate the dry contents into the boiling milk, whisking constantly to keep everything lump-free and smooth.

4. In a different bowl, beat the egg yolks, and then slowly bring them up to temperature by adding a little of the hot milk mixture while whisking together quite vigorously.

5. Combine the egg mixture with the saucepan contents, combining temper and uses of the word whisk, to produce a sauce that is smooth and thick enough to hold ribbons after the whisk leaves the surface, and hard enough to hold its shape when battered.

6. Take it off the heat and add in the vanilla extract. Pour the custard through a sieve to catch any lumps into a bowl. Cover the bowl with plastic wrap; press the wrap onto the surface of the custard so a skin doesn’t form. Let it cool to room temperature, then refrigerate until completely cold.

7. Using a mixer, combine the unsalted butter and air until light and fluffy, about 7-8 minutes.

8. Slowly incorporate the cooled chocolate custard into the butter by beating it in continuously.

9. While mixing on low speed, add the bittersweet chocolate that has been melted and cooled. Then add the powdered sugar, and keep beating until the mixture is smooth and creamy.

10. Whip the buttercream until light and fluffy at a medium-high mixer speed and then use it as you wish.

Equipment Needed

1. Medium saucepan
2. Whisk
3. Mixing bowls (two)
4. Measuring cups
5. Measuring spoons
6. Sieve
7. Plastic wrap
8. Mixer (with a beater attachment)
9. Spatula
10. Heatproof bowl (for melting chocolate)

FAQ

• What is German buttercream?A type of frosting known as German buttercream includes a custard base mixed with the butter, producing a rich, creamy texture.
• Can I use a different type of chocolate?Indeed, bittersweet chocolate can be swapped for semi-sweet or even dark chocolate, depending on one’s taste preference; however, this may skew the recipe’s sweetness and intensity.
• How do I prevent my custard from curdling?To ensure that curdling does not occur, you must whisk the hot milk into the egg yolks very slowly and in a manner that induces tempering. Thereafter, you must whisk the mixture very constantly while cooking it.
• Can I make this frosting ahead of time?Certainly! You can make it a day ahead and keep it in the fridge. Bring it back to room temperature, re-whip if necessary, and then spread it on your dessert.
• How should I melt the chocolate?Use a double boiler or the microwave to melt the chocolate; if using the microwave, heat it for short intervals and stir often until the chocolate is smooth.
• Is this frosting stable for piping decorations?Indeed, this buttercream is very stable and holds up nicely for piping, which makes it appropriate for all types of cake decoration.
• What if my buttercream is too soft?Should your buttercream prove too soft, chill it moderately and then re-whip to arrive at the desired consistency.

Substitutions and Variations

Whole milk can be exchanged for almond milk or coconut milk, both of which are free of dairy and therefore suitable for anyone avoiding dairy products.
Instead of using granulated sugar, use brown sugar for a flavor that’s deeper and richer.
For a richer chocolate flavor, use Dutch-processed cocoa powder instead of unsweetened cocoa powder.
Use cornstarch rather than all-purpose flour as a thickening agent for a lighter texture.
Change the flavor profile by using almond extract in place of vanilla extract.

Pro Tips

1. Preventing Lumps When adding the dry ingredient mixture into the steaming milk, sift the dry ingredients beforehand and add them gradually while whisking continuously to ensure a smooth mixture and avoid lumps.

2. Tempering the Eggs When tempering the egg yolks, add a small amount of the hot milk mixture very slowly and whisk constantly. This gradual process prevents the yolks from cooking too quickly and turning into scrambled eggs.

3. Cooling the Custard Properly To cool the custard without forming a skin, use plastic wrap directly on its surface while it cools. Additionally, placing the bowl over an ice bath can expedite the cooling process before refrigerating.

4. Butter Consistency Make sure the butter is at room temperature and beaten until it’s very light and fluffy before incorporating the custard. This ensures a smooth and well-emulsified buttercream.

5. Melting Chocolate When melting the bittersweet chocolate, do it gently over a double boiler or in short bursts in the microwave to prevent burning. Ensure it’s cooled to room temperature before adding it to the mixture to maintain the buttercream’s smooth texture.