This Buttercream Changes Everything | German Buttercream
In this video, I’ll show you how to make German buttercream with a smooth, stable texture that’s perfect for piping, filling, and frosting cakes.
This buttercream is light, silky, and incredibly easy to work with, no grainy texture, no air bubbles, just clean and professional results.
If you’re looking for a buttercream that holds its shape beautifully while staying soft and creamy, this German buttercream recipe is a must-try.
It works great for piping, cake covering, and even detailed decorations.
At the end of the video, I share a simple trick that helps you make any buttercream smoother, more stable, and perfect for piping.
If you enjoyed this recipe, make sure to subscribe for more professional buttercream tutorials.
New videos are coming, including Italian and French buttercream, so stay with me for the full series.
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🧈 Ingredients
Milk 240 ml (1 cup)
Sugar 150 g (¾ cup)
Cornstarch 30 g (¼ cup)
Butter 380 g (1 ⅔ cup)
Egg 2 pcs
Vanilla extract ½ Tbsp
Neutral glaze 1–2 Tbsp
Voice-over generated with the help of AI voice synthesis.
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