Welcome to the Cake Decorators Q&A
Flour Buttercream
Ok, so it doesn’t sound very appealing but I stumbled up on recipe for buttercream that requires flour to be cooked (like a bechamel) with sugar and milk. I hate standard crusting buttercream, SMBC is probably the best tasting IMO but still not bowled over by it so I went on the hunt for more options. I’ve tried this recipe twice and I love it and all my guinea pigs (aka friends and family) love it too. So thought I’d share it in case anyone would like to try it.
p.s. we need to come up with a better name for it….Roux Buttercream or something fancy like that because flour buttercream sounds awful 🙂 This amount make enough for 24 cupcake toppings.
Ingredients:
325g white granulated sugar
115g plain flour
1/4 tsp salt
525ml milk
330g unsalted butter at room temperature
1.5t sp vanilla
Method:
In a large saucepan on medium heat, whisk together the sugar, flour and salt, and slowly add the milk. Cook, whisking frequently, really almost constantly so it doesn’t scorch, until it comes to a boil. Once it starts boiling, turn down the heat to medium low, and cook for 3-4 minutes, whisking constantly, this is to cook the flour taste out. Mixture will be very thick. Remove from heat and add 1 tablespoon vanilla extract. Transfer this mixture to another bowl and let cool to room temperature.
In a stand mixer or in a large bowl with a hand mixer, beat the butter for 2 minutes, scrape down the sides of the bowl and beat again for another minute or so, until it’s nice and light and fluffy. With the mixer going on medium – medium high, gradually add the cooled frosting base, about a “scoop” (a large spoonful) at a time. After each scoop, let it mix until it’s fully incorporated. Keep adding and letting it mix together until it’s all been used. Scrape down the sides of the bowl and beat for another few minutes until it’s super light and fluffy. Taste it and see if you think it needs a little more vanilla extract, or you can add another extract or flavoring at this time.
Ok, so it doesn’t sound very appealing but I stumbled up on recipe for buttercream that requires flour to be cooked (like a bechamel) with sugar and milk. I hate standard crusting buttercream, SMBC is probably the best tasting IMO but still not bowled over by it so I went on the hunt for more options. I’ve tried this recipe twice and I love it and all my guinea pigs (aka friends and family) love it too. So thought I’d share it in case anyone would like to try it.
p.s. we need to come up with a better name for it….Roux Buttercream or something fancy like that because flour buttercream sounds awful 🙂 This amount make enough for 24 cupcake toppings.
Ingredients:
325g white granulated sugar
115g plain flour
1/4 tsp salt
525ml milk
330g unsalted butter at room temperature
1.5t sp vanilla
Method:
In a large saucepan on medium heat, whisk together the sugar, flour and salt, and slowly add the milk. Cook, whisking frequently, really almost constantly so it doesn’t scorch, until it comes to a boil. Once it starts boiling, turn down the heat to medium low, and cook for 3-4 minutes, whisking constantly, this is to cook the flour taste out. Mixture will be very thick. Remove from heat and add 1 tablespoon vanilla extract. Transfer this mixture to another bowl and let cool to room temperature.
In a stand mixer or in a large bowl with a hand mixer, beat the butter for 2 minutes, scrape down the sides of the bowl and beat again for another minute or so, until it’s nice and light and fluffy. With the mixer going on medium – medium high, gradually add the cooled frosting base, about a “scoop” (a large spoonful) at a time. After each scoop, let it mix until it’s fully incorporated. Keep adding and letting it mix together until it’s all been used. Scrape down the sides of the bowl and beat for another few minutes until it’s super light and fluffy. Taste it and see if you think it needs a little more vanilla extract, or you can add another extract or flavoring at this time.
Hello andromeda111
This is just a roux icing and goes by several names which you can see by googling ‘roux frosting’,’flour frosting, ‘ermine frosting’, ‘hertiage frosting’. I used love this when I was a child, we used to eat it in bread buns!
If you’re looking for other alternatives to butter cream see an answer from member Bev0_0 here
It’s not a crusting type buttercream, it’s quite soft in texture, much different to an American (butter/icing sugar) buttercream. I’ve used it to pipe rose swirls on cupcakes and it just about holds that form.
