Custard Buttercream Frosting

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    This frosting can be spread or piped onto your dessert. If the frosting is too soft to pipe, refrigerate until a bit firmer.


  1. 1 egg
  2. 1 c sugar
  3. 1/2 c milk
  4. 1 c butter, room temperature
  5. 1 t vanilla or maple syrup


  1. Beat egg with a fork in a small, heavy saucepan.
  2. Mix in sugar and milk.
  3. Heat on medium-low heat, whisking constantly, until it just starts to boil. Continue beating rapidly until mixture thickens to a thin custard consistency.
  4. Remove from heat and cool completely, about 1 hour.
  5. Beat butter in a bowl with an electric mixer until light and creamy, about 5 minutes.
  6. Add cooled custard, 1 to 2 tablespoons at a time, beating well after each addition.
  7. Beat in vanilla, or maple syrup.
  8. Keep beating until buttercream is very light and fluffy.
  9. Frosting can be used immediately or refrigerated or frozen until ready to use.

Picture of Recipe

Custard Buttercream Frosting - Picture of Recipe
Serves: 1 cake or 12 cupcakes
Prep Time: 1 hour 20 minutes
Cook Time: 5 minutes
Course: Dessert
Type of Food: Vegetarian
Difficulty: 2 - Medium
Make Ahead: Yes
Prep Method: Stovetop

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