Try this Whipped Buttercream Frosting recipe, or contribute your own.
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (0g)
- Sodium 6.45966666666667 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- In a small saucepan, whisk flour into milk and heat, stirring constantly, until it thickens. It will be the consistency of a thick pancake batter.
- Remove from heat and let it cool to room temperature.
- Stir in vanilla.
- While the mixture is cooling, cream the butter, sugar, and salt together until light and fluffy on medium high, about 5 minutes.
- Then add the completely cooled milk mixture.
- Beat it for about 5 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.
Adding warm flour paste to butter immediately melts the fat, resulting in a dense, greasy spread rather than a light emulsion. Ensuring the cooked milk and flour base cools completely to room temperature before combining it with the creamed butter is the primary operational hurdle in this preparation. Whisking the flour and milk constantly over heat prevents lumps from forming, yielding a smooth paste that mimics the consistency of thick pancake batter.
Pairing and Applications
Because this style of frosting relies on a cooked flour base rather than massive quantities of confectioners' sugar, the sweetness level remains moderate and lets underlying flavors shine. It behaves exceptionally well on dense, bittersweet chocolate cakes or spiced carrot cakes where overly sugary frostings would overpower the crumb. The airy texture also makes it suitable for filling delicate choux pastry or sandwiching between layers of a light genoise sponge.
Timing and Kitchen Sequencing
Managing workflow efficiently requires cooking the milk and flour base first so it has adequate time to cool down while the butter and sugar undergo their extended creaming phase. Beating the butter, sugar, and salt on medium-high for a full five minutes incorporates necessary air pockets before the liquid component enters the bowl. If the final mixture appears separated during incorporation, continue beating on medium-high speed for another five minutes until the emulsion grabs hold and achieves a whipped-cream appearance.
