There is bakery right outside Boston that I LOVE...the frosting is incredible. Not sure if anyone knows any German/European buttercream frosting recipes, but if so please post them, I'd love to try some. The bakery name is Konditor Meister and WOW, that's all i have to say about them..

Hi! Welcome to CC! I have not heard of a german buttercream..maybe someone else may know but we do have in our recipe section a french buttercream, swiss meringue buttercream and italian meringue buttercream.

Hi!

I have some Austrian recipes:

Buttercream (you can't make flowers with this recipe)

1 package Pudding (here we have pudding, which you have to cook with 500ml milk)
100 g sugar
500 ml milk
200 - 250g butter at room temerature

Cook the pudding with the milk and the sugar and let cool. Beat the cold pudding until creamy. Butter and pudding should have the same temperature. Beat butter until fluffy, then slowly add pudding. You can substitute 50g butter with shortening if you want a stiffer buttercream.

Buttercream with eggs

4 egg yolks
80g sugar
vanilla
100g heavy cream
225g butter at room temperature

Put egg yolks, sugar, vanilla and cream in a bowl an place it over a saucepan with hot (not boiling) water and beat it until thick. Then put the bowl in very cold water (with ice cubes) and beat the cream until cold. Then add butter in little pieces. (Use a mixer) Refrigerate.

HTH

Luggi

Try searching Egullet. I believe I read about German buttercream there.

For English buttercream

100g butter
200g icing sugar
few drops vanilla extract

Beat well together, thin with a little milk if needed

Are the cakes refrigerated? If so, they might be a custard-like frosting. My husband is from Croatia and their cakes are heavily influenced from the Austro-Hungarian empire and all the cakes I've made you have to cooke egg yolks and sugar over a double boiler and then add a touch of flour to thicken it up. Chocolate is a bit different, but similar principal.

Gotta say, I make American cakes because that's what people want, but for my family, we only eat European style cakes and the majority in the bakeries are NOTHING like homemade too... Mmmm...mm.. good.

I actually just came on to see if someone know of a frosting for custard cakes! LOL

Melissa

Thanks for this recipe, i'll try it...


Hi!

I have some Austrian recipes:

Buttercream (you can't make flowers with this recipe)

1 package Pudding (here we have pudding, which you have to cook with 500ml milk)
100 g sugar
500 ml milk
200 - 250g butter at room temerature

Cook the pudding with the milk and the sugar and let cool. Beat the cold pudding until creamy. Butter and pudding should have the same temperature. Beat butter until fluffy, then slowly add pudding. You can substitute 50g butter with shortening if you want a stiffer buttercream.

Buttercream with eggs

4 egg yolks
80g sugar
vanilla
100g heavy cream
225g butter at room temperature

Put egg yolks, sugar, vanilla and cream in a bowl an place it over a saucepan with hot (not boiling) water and beat it until thick. Then put the bowl in very cold water (with ice cubes) and beat the cream until cold. Then add butter in little pieces. (Use a mixer) Refrigerate.

HTH

Luggi[/quote]