Chocolate German Buttercream (Chocolate Custard Buttercream)

Rich and creamy chocolate German buttercream made with homemade custard, real dark chocolate, and cocoa powder. This smooth chocolate frosting is perfect for cakes, cupcakes, and pastries. Learn how to make chocolate custard buttercream from scratch with simple ingredients and easy techniques for a professional bakery-style result. Ideal for layering, piping, and creating a silky, chocolate finish.

This luxurious frosting is rich, silky, and deeply chocolatey—perfect for elevating any cake or cupcake.

Ingredients

For the Custard (Pastry Cream):

• 5 large egg yolks
• 2 cups (480 ml) whole milk
• ½ cup (100 g) white sugar
• ¼ cup (30 g) cornstarch
• 2 tsp vanilla extract

For the Buttercream:

• 3 sticks (340 g) unsalted butter, room temperature
• ½ cup (57 g) powdered sugar
• ⅓ cup (35 g) cocoa powder
• 5 oz (140 g) dark chocolate, finely chopped

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Instructions

1. Make the Custard

1. In a medium bowl, whisk together the egg yolks, cornstarch, and 2 tablespoons of the white sugar until smooth.
2. In a saucepan, combine the remaining sugar, milk, and vanilla extract. Warm over medium-low heat until just starting to steam.
3. Gradually temper the yolk mixture by slowly whisking in a small amount of the warm milk. Continue adding milk slowly while whisking to avoid curdling the eggs.
4. Pour the tempered yolk mixture back into the saucepan.
5. Cook over medium heat, whisking constantly, until the mixture comes to a boil and thickens (about 1–2 minutes).
6. Remove from heat and strain the pastry cream through a fine-mesh sieve into a clean bowl to remove any lumps.
7. Cover the surface with plastic wrap (touching the custard) and let it cool completely to room temperature, about 2 hours.

2. Make the Chocolate Buttercream

1. Melt the chopped dark chocolate in the microwave in 30-second intervals, stirring between each, until smooth. Let cool slightly.
2. In a stand mixer, beat the room-temperature butter and powdered sugar together until light and fluffy.
3. Add the cocoa powder and mix until fully incorporated, scraping down the sides as needed.
4. Switch to the whisk attachment. Add the cooled custard to the butter mixture, one tablespoon at a time, mixing on medium speed until fully combined.
5. Pour in the cooled melted chocolate and whip until the buttercream is smooth, silky, and uniform in texture.

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Tips

• Make the custard ahead of time so it has time to cool properly before mixing with the butter.
• Always temper the egg yolks slowly to avoid scrambled eggs.
• Use high-quality dark chocolate for the best flavor.
• Ensure all components are at room temperature before combining to avoid curdling.

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Variations and Substitutions

• Milk: Swap whole milk with a dairy-free option like oat milk for a lactose-free version.
• Chocolate: Use milk chocolate instead of dark for a sweeter, creamier result.
• Flavor: Add a teaspoon of instant espresso powder for a mocha twist.

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FAQs

Can I make this buttercream in advance?
Yes. Store it in the fridge for up to 5 days. Let it come to room temperature and re-whip before using.

Can I freeze German buttercream?
Absolutely. Freeze in an airtight container for up to 1 month. Thaw overnight in the fridge and re-whip to restore texture.

Why is my buttercream curdled or separated?
This usually happens if the ingredients are not at the same temperature. Let everything come to room temperature and beat until smooth.

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Serving Suggestions

• Ideal for frosting chocolate, vanilla, or red velvet cakes.
• Use as a filling for layer cakes or cupcakes.
• Delicious spread over brownies or even sandwiched between cookies.

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Why You’ll Love This Recipe

• Ultra-creamy, melt-in-your-mouth texture.
• Not overly sweet—perfect balance of chocolate and butter richness.
• Unique and impressive alternative to standard buttercream or ganache.