Sylvia's flour buttercream icing

    Sylvia's flour buttercream icing

    2saves
    20min


    1 person made this

    About this recipe: An amazing alternative to traditional buttercream. Use for cupcake toppings or cake filling. It has a lovely mouth feel, silky and smooth and is less sweet than traditional buttercream. It's also amazing with burnt butterscotch sauce drizzled over it. Enough to cover about 24 cupcakes.

    Andromeda111 County Dublin, Ireland

    Ingredients
    Makes: 950 g, approximately

    • 325g granulated sugar
    • 115g plain flour
    • 1/4 teaspoon salt
    • 525ml milk
    • 1 1/2 teaspoons vanilla extract
    • 330g butter, at room temperature

    Method
    Prep:20min  ›  Ready in:20min 

    1. In a large saucepan on medium heat whisk together the sugar, flour and salt.
    2. Slowly add the milk, whisking all the time to incorporate fully.
    3. Continue to cook the mixture until it comes to the boil, ensuring that you whisk thoroughly to avoid the bottom scorching.
    4. Once is starts boiling, turn down the heat to low and cook for 3 to 4 minutes. You will smell the flour cooking. You will get a bit of a workout here! Left hand, right hand! This step is important as it eliminates the flour taste from the mixture. The mixture will be very thick.
    5. Remove from the heat and add the vanilla, whisk thoroughly.
    6. Transfer the mixture to another bowl to allow it to cool completely.
    7. In a stand mixer or in a large bowl with a hand mixer, beat the butter for a couple of minutes until light and fluffy.
    8. With the mixer going on medium speed, gradually add the cooled mixture, about a scoop at a time. After each scoop let it mix until fully incorporated.
    9. Keep adding and letting it mix together until it has all been added. Scrape down the sides of the bowl and beat for another few minutes until it is super light and fluffy. Taste and add more vanilla if required.

    Cook's notes

    You can substitute the vanilla for any other extract or flavouring of your choice.
    This mixture is softer than traditional buttercream but will hold a nice shape.
    If you add the mixture to the butter when it is still slightly warm you may get a soup like consistency. If this happens simply pop the bowl in the fridge for 10 minutes and whisk again.

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