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Ingredients
- 5tablespoons/40 grams flour
- 1cup/235 milliliters whole milk
- 1teaspoon/5 milliliters vanilla extract
- Pinch of salt
- 1cup/ 230 grams unsalted butter, softened
- 1cup/200 grams granulated sugar
Nutritional analysis per serving (4 servings)
674 calories; 49 grams fat; 30 grams saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 2 grams polyunsaturated fat; 57 grams carbohydrates; 1 gram dietary fiber; 54 grams sugars; 4 grams protein; 74 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Over medium heat, whisk flour and milk in a small saucepan and heat to a simmer, stirring frequently until it becomes very thick and almost puddinglike.
- Step 2
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.
- Step 3
Use a mixer to cream together butter and sugar 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 and resembles whipped cream.
Private Notes
Comments
I have made this for years, but my recipe is WAY LESS sweeter and simply divine. It goes together a little differently, too. Use just 35g (or 4½ T) all-purpose flour, and only 130g (or ½ cup + 2 T + 1 t) granulated sugar - the rest of the ingredients are the same quantities. Include the sugar with the flour and milk when making the pudding-like base. This step ensures no grainy buttercream. Whip the butter ALL BY ITSELF in step 3. You won't want the too-sweet stuff again.
This recipe is fabulous! I wanted to address the notes that the icing didn't turn out or needed more flour. If you are having this problem, you may not have properly cooked your milk and flour into a roux. It should be the consistency of paste (think: elmer's school paste). In addition, this paste must be completely cooled before it is added to the other ingredients.
This recipe has been in my family for years..
I always cook the sugar with the milk and flour..eliminates having to beat for so long and there is no chance of having a granular texture..
This is waaay better than american buttercream and pretty simple to make. I love this recipe
My family’s new favorite frosting. I’ve made it exactly as written and halved it. For a Guineas chocolate cake, I subbed in a few teaspoons of Bailey’s Irish Cream for milk and that was delicious! I find any graininess disappears during the final beating after the milk and flour mixture is added. My biggest tip is not to walk away while that mixture is cooking, needs constant whisking to stay smooth.
Used a stand mixer to cream butter and then add the completely cooled down roux, resulting in a fluffy frosting.Agree with others that you will need at least an additional half recipe to have enough to crumb coat and frost a layer cake--I'd suggest doubling it. Also agree with others that sifting the flour and sugar together before adding the milk and heating it up, prevents the formation of small flour lumps in the roux. The frosting is easy to make and to work with and, happily, not too sweet.