Comments on: German Buttercream

By: Emily @ Sugar Spun Run

Emily @ Sugar Spun Run — Thu, 07 May 2026 20:50:23 +0000

In reply to Cherie Harris. Hi Cherie! You could try using our chocolate pastry cream recipe instead. If that still isn't chocolatey enough, you could add some cocoa powder at the very end of the recipe. Hope that helps!

By: Cherie Harris

Cherie Harris — Thu, 07 May 2026 18:26:46 +0000

I am curious if there is a chocolate version of this German Buttercream? Or how would I make this recipe chocolate please? Sounds so, so YuMMy

By: Sam

Sam — Thu, 21 Mar 2024 15:16:58 +0000

In reply to Barbara. Hi Barbara! I haven't tried it so I can't say for sure how it would turn out. I'd love to know how it turns out. :)

By: Barbara

Barbara — Wed, 20 Mar 2024 17:28:43 +0000

Can I use unsweetened coconut milk and coconut cream in placed of milk and cream

By: Emily @ Sugar Spun Run

Emily @ Sugar Spun Run — Thu, 03 Mar 2022 18:27:41 +0000

In reply to Bruce. We're so happy our method worked so well for you, Bruce. That combination sounds heavenly! As always, thanks so much for your review--we really appreciate it!

By: Bruce

Bruce — Thu, 03 Mar 2022 13:38:42 +0000

My favorite frosting, and I like this recipe because of the method (and the results, of course). My previous recipe used chilled pastry cream, beating the softened butter into it. Sam’s method goes more smoothly. I only needed half a batch, so I used 3 egg yolks in the pastry cream, and half of everything else, The richer pastry cream definitely made wonderful buttercream. I used it to frost a half recipe of Sam’s Easy Chocolate Cupcakes, with great results. Half a recipe is enough to frost 14 cupcakes (and half of her recipe made 15 cupcakes)

By: Emily @ Sugar Spun Run

Emily @ Sugar Spun Run — Wed, 05 Jan 2022 15:11:40 +0000

In reply to Jane. You sure can, Jane! Enjoy

By: Jane

Jane — Wed, 05 Jan 2022 01:31:11 +0000

Since the recipe calls for a cup of whole milk and a cup of heavy cream can you just use 2 cups of half & half?

By: Sam

Sam — Mon, 04 Oct 2021 19:24:08 +0000

In reply to Heather N. I can't wait to hear how you like it, Heather! :)

By: Sam

Sam — Mon, 04 Oct 2021 19:23:20 +0000

In reply to Juan Garcia. Hi Juan! I would make the pastry cream chocolate by stirring in some finely chopped chocolate in the same step where you add the butter. How much depends on your preference, I'd probably do somewhere between 2-4 oz. Adding cocoa powder until you reach the desired color/flavor at the very end of the recipe would also work, but will add some bitterness and you may need to add more powdered sugar this way. I hope this helps!

By: Juan Garcia

Juan Garcia — Mon, 04 Oct 2021 18:37:58 +0000

How would we make this chocolate flavored?

By: Heather N

Heather N — Mon, 04 Oct 2021 18:13:41 +0000

In reply to Sam. Thank you much! I will be making this for my grandsons 4th birthday cake and I will let you know how much we all loved it!

By: Sam

Sam — Mon, 04 Oct 2021 17:33:24 +0000

In reply to Rosie Snider. Ateco 848! My favorite! I linked to it in the "equipment" section of the recipe card. :)

By: Sam

Sam — Mon, 04 Oct 2021 17:30:43 +0000

In reply to Amy Wonder. I definitely think you could experiment with that! :)

By: Sam

Sam — Mon, 04 Oct 2021 17:30:27 +0000

In reply to Heather N. Hi Heather! Yes, egg yolks. When I first hit publish I had accidentally said to combine the egg "whites", I've since corrected it to say "yolks" but it seems some people are still seeing the first version of the recipe (I'm guessing just a caching issue that should resolve itself). I'm sorry about that!.

By: Heather N

Heather N — Mon, 04 Oct 2021 17:25:13 +0000

In the instructions it talks about using egg Whites. Before I make this recipe was it to say egg yolks?

By: Amy Wonder

Amy Wonder — Mon, 04 Oct 2021 17:12:13 +0000

can i make this into different flavors?

By: Rosie Snider

Rosie Snider — Mon, 04 Oct 2021 14:59:34 +0000

what frosting tip was that you used?