Flour Buttercream Recipe

Flour Buttercream Recipe with step by step photos and video recipe – is light, creamy and made with cooked flour as a thickening agent. Often referred to as flour frosting or boiled milk frosting. This frosting is soft, creamy, fluffy and tastes very light and airy.

This  frosting is by far the most easiest and widely used / preferred frosting in the world. Be it filling, icing, crumb coating, piping and decorating – you can use it many ways and for various other baked goods apart from cakes.

You can never go wrong with buttercream as its very sturdy and forgiving in nature . I think this is the main reason it is a perfect frosting to start with for every beginner.

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#Serving Suggestion: It can be used to frost cakes, cupcakes, brownies and can even be used as a filling in desserts.

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Flour Buttercream Recipe

Flour Buttercream Recipe with step by step photos and video recipe – is light, creamy and made with cooked flour as a thickening agent. Often referred to as flour frosting or boiled milk frosting. 
Course Frosting
Cuisine International
Prep Time 35 minutes
Cook Time 5 minutes
Total Time 40 minutes
Servings 300 gms
Author Achala

Ingredients

  • 100 gms butter (salted/unsalted)
  • 2 cup all purpose flour (maida)
  • ½ cup milk
  • ½ cup sugar granules
  • 3-4 drops vanilla essence

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Instructions

  • Collect all the required ingredients.
  • Combine your flour, sugar and milk in a medium sized bowl.
  • Mix well so no lumps are formed.
  • Place pan over low heat, and pour the prepared flour-milk mixture in it.
  • Allow the mixture to come to a boil, whisking continuously.
  • Once the mixture starts bubbling, the mixture will start thicking significantly.
  • Make sure you stir constantly to prevent the milk from burning and cook till the mixture is thickened and pudding like.
  • Switch off the flame and this mixture pudding should be so thick that it holds its shape on the spoon, and it shouldn’t feel sticky when you touch it with your finger.
  • Pour the mixture into a shallow bowl or plate.
  • Immediately cover it with plastic wrap, making sure it’s directly touching the surface to prevent any skin formation.
  • Allow it to cool completely by letting it sit at room temperature and then put it in the refrigerator for 10 minutes.
  • Add the butter in a medium-sized bowl.
  • Beat the butter using spoon or fork ( (or use a hand mixer) until smooth and fluffy and lightened in color, 3-4 minutes.
  • Put beaten butter in the fridge for 10 minutes. (Follow this step if you are making this buttercream in summer otherwise skip it) .
  • After 10 minutes, take out the bowl from fridge and beat again for 3-4 minutes. You can see the butter has come almost in off white color.
  • Now, add the cooled pudding one tablespoon to the creamed butter a little at a time, mixing well after each addition until fully incorporated.
  • Once all the pudding has been added, mix for another few minutes, until the buttercream looks light and fluffy.
  • Add vanilla extract and mix for another minute.
  • Spoon or pipe filling into serving cups.
  • Buttercream can be stored in an airtight container in the fridge for up to a week. Allow to come to room temperature before use and, using a mixer, beat if necessary until creamy and fluffy again.

How To Make Flour Buttercream (Step By Step Instructions With Photos) :

1. Collect all the required ingredients.

2. Combine your flour, sugar and milk in a medium sized bowl.

3. Mix well so no lumps are formed.

4. Place pan over low heat, and pour the prepared flour-milk mixture in it.

5. Allow the mixture to come to a boil, whisking continuously.

6. Once the mixture starts bubbling, the mixture will start thicking significantly.

7. Make sure you stir constantly to prevent the milk from burning and cook till the mixture is thickened and pudding like.

8. Switch off the flame and this mixture pudding should be so thick that it holds its shape on the spoon, and it shouldn’t feel sticky when you touch it with your finger.

9. Pour the mixture into a shallow bowl or plate. 

10. Immediately cover it with plastic wrap, making sure it’s directly touching the surface to prevent any skin formation. 

11. Allow it to cool completely by letting it sit at room temperature and then put it in the refrigerator for 10 minutes.

12. Add the butter in a medium-sized bowl.

13. Beat the butter using spoon or fork ( (or use a hand mixer) until smooth and fluffy and lightened in color, 3-4 minutes.

14. Put beaten butter in the fridge for 10 minutes. (Follow this step if you are making this buttercream in summer otherwise skip it) .

15. After 10 minutes, take out the bowl from fridge and beat again for 3-4 minutes. You can see the butter has come almost in off white color.

16. Now, add the cooled pudding one tablespoon to the creamed butter a little at a time, mixing well after each addition until fully incorporated.

17. Once all the pudding has been added, mix for another few minutes, until the buttercream looks light and fluffy. 

18. Add vanilla extract and mix for another minute.

19. Spoon or pipe filling into serving cups. 

20. Buttercream can be stored in an airtight container in the fridge for up to a week. Allow to come to room temperature before use and, using a mixer, beat if necessary until creamy and fluffy again.

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