Flour Buttercream
 
Prep time
Cook time
Total time
 
This old-fashioned cooked Flour Buttercream is undeniably as creamy and luscious as the best whipped cream, or Swiss Meringue or French Buttercreams. This buttercream is not only delicious, it also pipes beautifully with a pastry bag and decorating tips.

Flour Buttercream goes by many names, such as Ermine Buttercream, Boiled Milk Frosting, Cooked Flour Frosting, Roux Frosting, Cloudburst Frosting, Heritage Frosting and Mock Buttercream. Any name you choose, it is thought to have been used with the original Red Velvet Cake, and is my choice also. Click here for my Red Velvet Cake recipe.

Flour and milk are cooked to create a thick white sauce, removing any raw flour flavor. The cooled mixture is then added to creamed butter and sugar and beaten until it’s thick and fluffy, and possibly the most delicious frosting you have ever tasted.

This makes about 6 cups of frosting, enough to generously fill and frost a 9-inch layer cake or frost at least 2 dozen cupcakes. Leftover frosting may be refrigerated.

The photo below is a small portion of a larger photo taken by our Daughter-in-Law Christie for our Grandson Dallas’s 2nd Birthday. The cupcakes are frosted in blue (created with navy blue and black food color) and then garnished with white chocolate shards and edible silver stars. See more of Christie’s photography at Christie Hickey Photography.
Recipe type: Dessert | Cake Frosting
Ingredients
Buttercream (Makes about 6 cups or enough for 24 to 30 cupcakes):
  • 6 tablespoons all-purpose flour
  • 2 cups milk (preferably whole milk)
  • 1 tablespoon pure vanilla extract
  • 2 cups (4 sticks) unsalted butter, room temperature
  • 2 cups granulated sugar
Or
Buttercream (Makes about 4 cups or enough for 16 to 24 cupcakes):
  • 4 tablespoons all-purpose flour
  • 1⅓ cups milk (preferably whole milk)
  • 2 teaspoons pure vanilla extract
  • 1⅓ cups unsalted butter, room temperature
  • 1⅓ cups granulated sugar
Or
Buttercrea (Makes about 3 cups or enough for 12 to 15 cupcakes):
  • 3 tablespoons all-purpose flour
  • 1 cup milk (preferably whole milk)
  • 1 teaspoon pure vanilla extract
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 cup granulated sugar
Instructions
Buttercream:
  1. In a medium heavy saucepan, add the flour, and using a wire whisk, slowly whisk in the milk, whisking until the sauce is smooth and free of lumps. Place the pan over medium heat and cook, whisking constantly, until the sauce comes to a boil and thickens, 5 to 10 minutes. Boil and whisk for 1 minute. Remove from the heat, and set aside to cool to room temperature, or a tepid temperature. While cooling, whisk frequently to keep the sauce smooth. Add the vanilla to the cooled mixture and stir until thoroughly combined. Tip: If the sauce is too warm when added to the creamed butter mixture it will melt the butter. If the sauce is too cold it will not blend smoothly.
  2. Meanwhile, prepare the butter and sugar when the sauce is almost cooled to the right temperature, In a large bowl of an electric mixer, cream the butter and sugar until light and fluffy. Tip: To cream, start by placing the butter in the bowl, with an electric mixer on medium speed begin by beating the butter about 1 minute until it is smooth and light in color. With the mixer still on medium speed, slowly add the sugar to the butter, either one tablespoon at a time, or in a very slow steady stream, taking about 3 minutes to add all of the sugar, and beating until the butter and sugar are fully incorporated and the mixture is a light, or pale yellow color, with a fluffy texture. While adding the sugar, stop the mixer occasionally to scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly.
  3. Gradually add the cooled sauce, adding 2 to 3 tablespoons at a time, beating about 20 seconds between each addition, and then continue to beat for another 1 to 2 minutes to thoroughly blend and the frosting is somewhat fluffy.
  4. The frosting should be used immediately, or refrigerate until needed.
Republished 9-10-2018 to update recipe name. Old name: Vanilla Buttercream Frosting. New name: Flour Buttercream.
Recipe Notes
Equipment: Electric Mixer Method: Stovetop Storage: Refrigerate or Freeze

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Recipe by at https://thebakingpan.com/recipes/frosting/flour-buttercream/