This is the most delicious, silky, creamy, decadent buttercream! I've been making this type (with the flour) for years and use it on almost any cupcake, cakes such as banana and red velvet, and some cakey bars, I've never had it fail. The flour/milk
does not need to form a ball - just stir till good and thick and it boils a bit. I usually put a little piece of plastic wrap right on the surface of the mixture to prevent a "skin" of any sort as it's cooling. I beat
the butter and granulated sugar together first for only a few minutes, maybe 3-5, then with the room temperature flour mixture till fluffy and creamy, maybe another 3 minutes or so. I've never had a
floury taste nor a gritty texture. This is really very easy to prepare and is very conducive to flavor variations, with chocolate being my favorite ( add cocoa and sometimes also some melted semisweet
chocolate). The only change I've ever made to this recipe is
sometimes adding 1 extra tablespoon of flour for additional
thickening. Otherwise, follow this recipe as is for the most wonderful buttercream!
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This is the most delicious, silky, creamy, decadent buttercream! I've been making this type...