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!
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.
Enjoyed this recipe? Use this handy pinboard to save it to Pinterest!
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/
Need some supplies to make this recipe? You can get them here (Amazon affiliate links):
This is a similar stainless steel sauce pot to the one I have – so handy for making the custard.
I love this set of nesting glass mixing bowls – a must for food prep.
My favorite whisk – this sturdy All-Clad whisk is amazing!
And my handy, handheld KitchenAid mixer gets the job done when I don’t want to get out my larger stand mixer.