A simple, no-fail recipe for classic vanilla custard! This is one recipe that every baker must have in their recipe collection. This easy recipe can be used as a filling for tarts, cakes, cupcakes, eclairs, cream puffs or even cookies! I love the versatility of this recipe and use it quite often in my kitchen!
Watch my video recipe for all the instructions! YouTube channelWant to receive an alert when a new recipe goes live? Make sure you’re subscribed to my !
Bonus recipe alert! As I was filming the recipe for the vanilla custard, I knew I had to share a traditional recipe for German custard buttercream! If you have never tried this buttercream, give it a try for your next cake! This recipe yields a super smooth, creamy and pipeable cream that holds its shape very well. It’s a great buttercream recipe for cakes and cupcakes and it’s also not too sweet. If you want to add additional sweetness, add 1 cup confectioner’s sugar to the frosting. As I mention in my video, I find that using a hand mixer works better for this frosting; my stand mixer always over-mixes the buttercream, causing it to separate.
I also love that this recipe can be easily changed to incorporate other flavors other than vanilla. I’ve made this custard with coffee – just add a teaspoon of coffee extract, or a few teaspoons of instant coffee; chocolate – add 1/2 cup dark chocolate chips along with the butter; caramel – add 1/2 cup dulce de leche or my salted caramel sauce. Whichever flavor you go with, vanilla or otherwise, this custard is simply delicious. It’s creamy, smooth and aromatic!
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A few tips for making the perfect custard and buttercream!
- Do not cook the custard over high heat. High heat will overcook the starch, causing the custard to separate. If this happens, create another slurry using 2 tablespoons cornstarch and 2 tablespoons water. Add it to the broken custard and cook again for a few minutes until the custard thickens.
- This custard can be made with or without the butter. I prefer adding the butter because it makes the custard super creamy.
- For the German buttercream, add the chilled custard slowly, about 2 to 3 tablespoons at a time. Adding too much custard at once will cause it to separate, as will overmixing.
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And make sure to check out my other ‘Back To Cake Basics’ episodes, like this ‘Raspberry Whipped Cream’! https://tatyanaseverydayfood.com/recipe-items/berry-whipped-cream-frosting/
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Танечка привет! Thank you for putting so much effort and energy into all this work! Quick question for you. You have two pictures of the cream. One is piped and the other looks more of a yogurt consistency. I would like to use it for trybochki. Just thought I church.
Thanks in advance😊
Hi! Yes, the one that looks like yogurt/pudding is the custard base, which is typically used for filling cakes and tarts. The piped buttercream is made using the custard and that’s what you’ll want to use for trybochki! 🙂
Tatyana, I want to say a huge Thank You for sharing this recipe! I have done it yesterday and used it on cupcakes. The buttercream is amazing! So fluffy and yummy! Not even mentioning how great it pipes. Thank you again!
Aww, you’re so welcome! I’m so glad you enjoyed the recipe! 🙂
Hello Tatyana, I just tried to make the german buttercream and tried to pipe flowers on cupcakes but the frosting was melting on me. What could be the issue, it is not holding up at all.
thank you
Oh, no! Did the frosting separate or just didn’t hold its shape? Try refrigerating it for a few hours to chill it down. Make sure when you add the custard, that it’s completely cooled.