@cocobeank: Part 5 of my buttercream series. German buttercream is a custard-based frosting that’s rich, silky. Perfect for cakes that need a smooth finish. It doesn’t have a long shelf life but it cuts down easy which is a win for me. Ingredients 500 ml whole milk 120 g sugar 40 g cornstarch 4 egg yolks 1 tsp vanilla 300 g unsalted butter Steps 1. Heat milk until steaming. 2. Whisk egg yolks, sugar, and cornstarch until pale and fluffy 3. Temper with hot milk, then cook until thick. 4. Add vanilla and chill with cling film on top. 5. Whip butter until fluffy. 6. Add custard until smooth. Tips Make sure both butter and custard are at the same cool room temperature. If it splits, keep mixing.