German Buttercream (Crème Mousseline)

Pastry cream is great on its own, full stop. But did you know there is actually a way to make it even better? Just add butter. German buttercream is not technically buttercream at all; it’s a variation on pastry cream, with additional butter beaten in. Also known as crème mousseline or whipped custard buttercream, this ultra-rich pudding is often used as a filling for layer cakes, cupcakes, and pastries like doughnuts or cruffins. (Try it with the chocolate layer cake pictured above.)

The custard base can be made up to 5 days in advance, which makes this German buttercream recipe a fantastic option for do-ahead baking. Simply combine the chilled pastry cream with 2 sticks of softened butter and beat until incorporated. Don’t have a vanilla pod? Swap in 1 Tbsp. vanilla extract or vanilla paste (add it when you add the butter). Want to play around? Add flavor with a few tablespoons of cocoa powder, or pulverized freeze-dried fruit; or swap out the butter for cream cheese for a tangier version.

This recipe was adapted for style from ‘100 Morning Treats’ by Sarah Kieffer. Buy the full book on Amazon.