A boiled milk icing made with flour that is the traditional buttercream served on top of red velvet desserts!
Servings: 3 cups
- 4 1/2 tablespoons all purpose flour
- 1 cup (227 grams) whole milk
- 1 teaspoon vanilla extract
- Pinch of salt
- 1 cup (227 grams, 2 sticks) unsalted butter softened
- 1 cup (198 grams) granulated sugar
Over medium heat, whisk flour, milk, and sugar in a saucepan and heat to a simmer. Stir frequently until it becomes very thick (almost like pudding).
Remove from heat, whisk in vanilla and salt. Pour into a bowl to allow it to cool completely. Put plastic wrap on the surface to keep a skin from forming.
Use a mixer to cream butter until light and fluffy, scraping the sides of the bowl occasionally, about 5 minutes.
With the mixer on medium, add the cooled flour mixture a little bit at a time. Continue to beat until the mixture becomes light and fluffy. The buttercream will resemble whipped cream.
- This buttercream is fairly soft, so if you do frost a cake or cupcakes with it do not keep outside in warm conditions.
- Use softened buttter to make this icing (or really any icing). You want softened butter to get a smooth buttercream.
- Make sure your flour paste is completely cool before using it. You can make this a day ahead to save yourself some time! Just allow it to come to room temperature before adding to the butter mixture otherwise it may cause it to curdle.
- If the mixture does curdle, keep mixing the buttercream until it smooths out. This could take several minutes.
Serving: 0.5cup | Calories: 222kcal | Carbohydrates: 19.9g | Protein: 1.1g | Fat: 16g | Saturated Fat: 10.1g | Cholesterol: 43mg | Sugar: 17.7g