I can never resist this silky vanilla pastry cream German buttercream, with its custard-rich flavor and cloud-like finish that makes every cake look bakery worthy. One spoonful and it’s clear why this frosting is my secret to elegant desserts.

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I’m obsessed with vanilla pastry cream because it’s rich, silky, and straight-up dangerous with a spoon. I love how whole milk and vanilla bean turn into this glossy custard that tastes like the inside of every bakery dessert I actually want.

And when it becomes German buttercream? Even better.

I’m talking smooth, buttery, not-too-sweet frosting that spreads like a dream and makes cakes taste expensive without acting fussy. But honestly, I could eat the pastry cream on its own and call it research.

Thick. Creamy.

Vanilla-packed. This is the kind of dessert base I keep coming back to.

Ingredients

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Whole milk makes the cream smooth, rich, and honestly way better than low-fat.
Granulated sugar sweetens things without making the filling taste heavy or candy-like.
Egg yolks bring richness, color, and that classic custardy bakery vibe.
Cornstarch helps it thicken up, so it’s sliceable instead of runny.
Flour adds a little backup structure, especially if you’re filling cakes.
Butter melts in for shine, softness, and a more rounded flavor.
Vanilla is the main character here, so use the good stuff if you can.
Cooled pastry cream turns buttercream into something creamy, dreamy, and less sugary.
Softened butter gives the buttercream body, fluff, and that silky bakery finish.
Plus, salt keeps the sweetness in check.
Basically, don’t skip it.

Ingredient Quantities

2 cups (480 ml) whole milk

1/2 cup (100 g) granulated sugar

4 large egg yolks

3 tablespoons cornstarch

2 tablespoons all purpose flour

2 tablespoons unsalted butter

1 teaspoon vanilla extract or seeds from 1 vanilla bean

About 2 cups cooled pastry cream for the buttercream

1 cup (225 g) unsalted butter, softened

1 to 1 1/2 cups confectioners sugar, sifted, optional for extra sweetness

Pinch of fine salt

How to Make this

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1. In a medium saucepan heat 2 cups whole milk with vanilla extract or the seeds from 1 vanilla bean until it is steaming but not boiling.

2. In a bowl whisk together 1/2 cup granulated sugar, 3 tablespoons cornstarch, 2 tablespoons all purpose flour, and 4 large egg yolks until smooth and pale.

3. Temper the yolk mixture by slowly pouring about one third of the hot milk into the eggs while whisking constantly, then pour the tempered mixture back into the saucepan with the remaining milk.

4. Cook the mixture over medium heat, whisking constantly, until it thickens and comes to a gentle boil for about 1 to 2 minutes; continue whisking to fully activate the starches and prevent lumps.

5. Remove from heat and whisk in 2 tablespoons unsalted butter until melted and incorporated. Taste and add a little extra vanilla if desired.

6. Immediately transfer the pastry cream to a clean bowl and press plastic wrap directly onto the surface to prevent a skin from forming. Cool to room temperature, then chill in the refrigerator until fully cold, at least 2 hours.

7. For German buttercream beat about 1 cup unsalted butter, softened, in a stand mixer or with a hand mixer until light and fluffy.

8. Add about 2 cups of the cooled pastry cream to the whipped butter gradually, beating on medium speed until smooth and fully combined.

9. If you prefer a sweeter buttercream, sift in 1 to 1 1/2 cups confectioners sugar a little at a time and beat until combined; finish with a pinch of fine salt to balance the sweetness.

10. Use the German buttercream immediately or chill until needed. If chilled, rebeat briefly to restore spreadable consistency before piping or frosting.

Equipment Needed

1. Medium saucepan
2. Mixing bowls (one medium, one small)
3. Whisk
4. Measuring cups and spoons
5. Fine mesh sieve
6. Rubber or silicone spatula
7. Plastic wrap
8. Stand mixer or hand mixer with paddle or whisk attachment
9. Offset spatula or spoon for spreading/folding

FAQ

How long will homemade pastry cream keep in the refrigerator? It will keep well for 3 to 4 days in an airtight container.

Can I freeze pastry cream? Yes, but texture may change after freezing. Freeze for up to 1 month, thaw overnight in the refrigerator and whisk to restore smoothness before using.

Why did my pastry cream have lumps? Lumps come from unevenly mixed cornstarch or insufficient whisking while cooking. Strain the hot cream through a fine sieve to remove lumps and continue cooking gently.

How do I prevent a skin from forming while it cools? Press plastic wrap directly onto the surface of the cream while it cools to block air contact and prevent a skin.

Can I use whole eggs instead of yolks? Using whole eggs will change texture and color; yolks give the richest, smoothest custard. If you must use whole eggs, reduce quantity and expect a lighter texture.

How do I fix curdled pastry cream? If slightly curdled, strain and vigorously whisk while gently reheating over low heat to smooth. If severely curdled, start over to ensure safety and texture.

How To Make Vanilla Pastry Cream (video) Recipe Substitutions and Variations

Whole milk: use 1 1/2 cups whole milk plus 1/2 cup heavy cream for a richer, silkier cream, or full-fat oat milk for a dairy-free option (texture may be slightly thinner)
Granulated sugar: use caster sugar 1:1 for quicker dissolution, or coconut sugar 1:1 for a less sweet pastry cream with caramel notes
Egg yolks: replace with 3 tablespoons extra cornstarch plus 1 whole egg white whisked in to maintain thickening and structure; for a vegan option, use about 1/3 cup silken tofu puréed with a tablespoon of cornstarch
Unsalted butter: swap for equal amount of salted butter and omit any added salt, or use vegan butter/neutral oil for a dairy-free alternative

Pro Tips

1. Strain the cooked custard through a fine mesh sieve into the bowl before covering with plastic. It catches any tiny cooked egg bits or lumps and gives a silky final texture.

2. Chill the pastry cream quickly by spreading it thin in a shallow pan, pressing plastic directly on the surface, then refrigerating. Faster cooling reduces bacterial risk and prevents an overly soft buttercream later.

3. Make sure the butter for the buttercream is properly softened but not greasy. It should be cool to the touch and hold its shape. If the butter is too warm the mixture will look curdled; if too cold it will stay lumpy. If separation occurs, chill briefly and then rebeat.

4. Taste and adjust at the end. A tiny pinch of fine salt brightens the flavor, and a splash of milk or a teaspoon of pastry cream can loosen an overly stiff frosting without diluting flavor.

How To Make Vanilla Pastry Cream (video) Recipe

Recipe by Tina Bueller

0.0 from 0 votes

Servings

servings

Calories

287

kcal

Equipment: 1. Medium saucepan
2. Mixing bowls (one medium, one small)
3. Whisk
4. Measuring cups and spoons
5. Fine mesh sieve
6. Rubber or silicone spatula
7. Plastic wrap
8. Stand mixer or hand mixer with paddle or whisk attachment
9. Offset spatula or spoon for spreading/folding

Ingredients

2 cups (480 ml) whole milk
1/2 cup (100 g) granulated sugar
4 large egg yolks
3 tablespoons cornstarch
2 tablespoons all purpose flour
2 tablespoons unsalted butter
1 teaspoon vanilla extract or seeds from 1 vanilla bean
About 2 cups cooled pastry cream for the buttercream
1 cup (225 g) unsalted butter, softened
1 to 1 1/2 cups confectioners sugar, sifted, optional for extra sweetness
Pinch of fine salt

Directions

In a medium saucepan heat 2 cups whole milk with vanilla extract or the seeds from 1 vanilla bean until it is steaming but not boiling.
In a bowl whisk together 1/2 cup granulated sugar, 3 tablespoons cornstarch, 2 tablespoons all purpose flour, and 4 large egg yolks until smooth and pale.
Temper the yolk mixture by slowly pouring about one third of the hot milk into the eggs while whisking constantly, then pour the tempered mixture back into the saucepan with the remaining milk.
Cook the mixture over medium heat, whisking constantly, until it thickens and comes to a gentle boil for about 1 to 2 minutes; continue whisking to fully activate the starches and prevent lumps.
Remove from heat and whisk in 2 tablespoons unsalted butter until melted and incorporated. Taste and add a little extra vanilla if desired.
Immediately transfer the pastry cream to a clean bowl and press plastic wrap directly onto the surface to prevent a skin from forming. Cool to room temperature, then chill in the refrigerator until fully cold, at least 2 hours.
For German buttercream beat about 1 cup unsalted butter, softened, in a stand mixer or with a hand mixer until light and fluffy.
Add about 2 cups of the cooled pastry cream to the whipped butter gradually, beating on medium speed until smooth and fully combined.
If you prefer a sweeter buttercream, sift in 1 to 1 1/2 cups confectioners sugar a little at a time and beat until combined; finish with a pinch of fine salt to balance the sweetness.
Use the German buttercream immediately or chill until needed. If chilled, rebeat briefly to restore spreadable consistency before piping or frosting.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.