German Buttercream Cream Cheese Icing

Serving 90 people

21 min


  • cornstarch 1 1/2 ounces cornstarch (about 6 tablespoons)
  • cream cheese 16 ounces cream cheese, room temperature
  • egg yolks 2 large egg yolks
  • eggs 2 large eggs
  • granulated sugar 10 ounces granulated sugar (1 1/2 cups)
  • salt 1/4 teaspoon salt, or more to taste
  • sugar Confectioner's Sugar (in case you feel like it's not sweet enough)
  • unsalted butter 16 ounces unsalted butter, room temperature
  • vanilla extract 2 teaspoons good quality vanilla extract
  • whole milk 16 ounces whole milk
Add to Shoping List
Order Ingredients Now

How to make it

  1. In a large sauce pan, bring the milk to a simmer.Meanwhile, in a mixing bowl, whisk together the sugar, cornstarch, eggs, and yolks.
  2. Whisk about a half cup of the hot milk into the egg mixture.
  3. Whisk in a little more hot milk until the egg mixture is fluid and warm (this tempers the egg).
  4. Pour the egg mixture back into the pot of hot milk with the heat set to medium and keep whisking.Once the mixture starts to thicken and bubble, continue whisking and cooking for one minute more to remove the starchy flavor.
  5. Remove from heat and pour into the bowl of a stand mixer. Cover with a small sheet of plastic wrap or parchment and let cool completely. This is important.When completely cool, beat the mixture well.
  6. Add the butter and cream cheese one tablespoon at a time with the mixer going. Beat in the salt and vanilla. Taste test. If it’s not sweet enough for you, you might want to add a little confectioner’s sugar.Chill for about 15 minutes. Return to mixer and beat again, then put into your piping bag and pipe cupcakes.Makes about 10 cups