German Buttercream Cream Cheese Icing
Cuisine: American
Author: Cookie Madness
Prep time: 20 mins
Cook time: 1 min
Total time: 21 mins
German Buttercream Cream Cheese Frosting
  • 16 ounces whole milk
  • 10 ounces granulated sugar (1 1/2 cups)
  • 1 1/2 ounces cornstarch (about 6 tablespoons)
  • 2 large eggs
  • 2 large egg yolks
  • 16 ounces cream cheese, room temperature
  • 16 ounces unsalted butter, room temperature
  • 1/4 teaspoon salt, or more to taste
  • 2 teaspoons good quality vanilla extract
  • Confectioner's Sugar (in case you feel like it's not sweet enough)
  1. In a large sauce pan, bring the milk to a simmer.
  2. Meanwhile, in a mixing bowl, whisk together the sugar, cornstarch, eggs, and yolks.
  3. Whisk about a half cup of the hot milk into the egg mixture. Whisk in a little more hot milk until the egg mixture is fluid and warm (this tempers the egg). Pour the egg mixture back into the pot of hot milk with the heat set to medium and keep whisking.
  4. Once the mixture starts to thicken and bubble, continue whisking and cooking for one minute more to remove the starchy flavor. 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.
  5. When completely cool, beat the mixture well. 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.
  6. Chill for about 15 minutes. Return to mixer and beat again, then put into your piping bag and pipe cupcakes.
  7. Makes about 10 cups
For a small batch (about 2 1/2 cups), you can actually quarter the recipe. Weigh out ¼ of all ingredients and for the eggs, use 1 large egg, but very carefully discard about half the white. My icing had the perfect texture, but I wanted more sweetness and ended up adding about 1/4 cup of confectioners' sugar at the end. Also, for testing purposes I managed to get away with using 2% milk. For a full batch, I'd stick with whole.
Recipe by Cookie Madness at