Flour Buttercream
Yields: about 600g (2½ cups) of buttercream. Enough to frost 1 cake or (very) generously frost about 10 cupcakes.
  • 4½ tablespoons all-purpose flour
  • 240ml (1 cup) milk
  • 200g (1 cup) granulated sugar
  • 225 (1 cup) unsalted butter, at room temperature
  • 1 teaspoon vanilla extract
  1. Whisk together the flour, milk and sugar in a saucepan. Gently heat over low heat, whisking continuously, until the mixture comes to a boil. Keep whisking and cook for about a minute then transfer the mixture to a mixing bowl and, using a mixer, mix until the mixture cools to body temperature. Keep mixing and add the butter, 1 tablespoon at a time, waiting until each is incorporated before adding the next tablespoon. Once all the butter has been added, mix in the vanilla. The resulting buttercream should be smooth and thick. Use immediately. I haven't refrigerated it before I piped it on my cupcakes, but I'm guessing you can cover and refrigerate it until later use if needed.
  2. To use buttercream that has been refrigerated, allow to come to room temperature (this takes about 3 hours in a warm kitchen) or microwave in 30 second intervals, stirring in between each interval, until it's soft. Then mix through until it's spreadable again.Thaw frozen buttercream in the fridge overnight, then allow to come to room temperature before use and, once at room temperature, mix briefly until smooth.
  3. Serve at room temperature. If you've assembled a cake or decorated cupcakes, allow cake or cupcakes to come to room temperature before serving (about 3 hours in a warm kitchen).
Recipe by The Tough Cookie at https://thetoughcookie.com/2013/11/30/battle-of-the-buttercreams-part-ii-flour-buttercream/