Light and fluffy buttercream frosting made without powdered sugar.
- Carbohydrate 2.4166234387421 g
- Cholesterol 4.73750000084535 mg
- Fat 1.76551161486819 g
- Fiber 0.0615234386129268 g
- Protein 0.696454323286151 g
- Saturated Fat 1.0171272397426 g
- Serving Size 1 1 Serving (20g)
- Sodium 45.1957187658874 mg
- Sugar 2.35510000012917 g
- Trans Fat 0.211671291702131 g
- Calories 29 calories
Step-by-step
- In a small saucepan, whisk flour into milk together over medium-low heat, stirring constantly, until it thickens. It will be the consistency of a thick paste. Make sure that you whisk the flour and milk together well before you begin cooking it to avoid lumps.
- Remove from heat and let it cool to room temperature. This step is key. If your mixture is warm, it will melt your butter, and you'll end up with runny frosting.
- Stir in vanilla.
- While the mixture is cooling, cream the butter, sugar, and salt together until light and fluffy on medium high-high, about 5 minutes. Make sure that you scrape down the sides and really incorporate the butter and sugar to avoid gritty frosting.
- Then add the completely cooled milk mixture.
- Beat it for about 5 more minutes on medium-high to high until it looks like whipped cream. It may look separated at first, so keep beating it until it comes together and looks like a whipped cream.
Standard frostings demand copious amounts of powdered sugar to build structure, but this recipe works entirely within the bounds of standard granulated sugar and flour. Operating without confectioner's sugar removes the risk of a gritty texture, yet it introduces a different set of physical hurdles. Success depends entirely on managing starch gelatinization and emulsion stability without relying on a candy thermometer.
Whisking flour directly into cold milk before applying heat creates the essential base. Set the burner to medium-low. Stir constantly to prevent scorching at the bottom of the saucepan. Watch the liquid transform into a thick paste that coats the back of a spoon. Remove the pan immediately once this density is achieved. Cooling this paste to room temperature is non-negotiable; residual warmth will liquefy the dairy fats during the final mixing stage.
While the cooked flour base cools, cream the butter, granulated sugar, and salt together on medium-high speed for five full minutes. This extended mechanical action dissolves the coarse sugar crystals against the fat globules. Scrape the bowl frequently to ensure even incorporation. Skipping this aeration window leaves undissolved granules that ruin the final mouthfeel.
Combine the cooled flour mixture and the creamed butter, then beat the entire batch on high speed for another five minutes. The emulsion will initially appear curdled and broken due to the temperature and moisture disparity. Ignore this visual separation and let the mixer run. The mixture eventually pulls together, trapping air to achieve a texture resembling whipped cream.
