This is so easy to make and is creamy and rich, almost like custard. It isn't light and fluffy like buttercream made with powdered sugar (i indthat overly sweet and gritty like toothpaste) but I prefer it by far. Keys to making it: 1. While making the flour and milk mixture, you really do have to stir it (I use rubber spatula) THE ENTIRE TIME or else it seizes up and gets lumpy. And while stirring you'll notice that the change in consistency happens suddenly, and I take it gf the heat before it is a ball as you may burn the flour. 2. Definitely cool it, completely or else if too warm it can turn your buttercream to slurpy goop, has happened to me. Something scientific I presume. 3. After adding the mixtures together really beat it until all sugar granules disappear or else you'll get those granules between your teeth. 4. You can flavor it with lemon almond extract flavored vodkas rims etc, easy to color and stays nice and thick, looks great swirled onto cupcakes. I've made Halloween brain cakes, ice ream cone cupcakes, roses, and it does hold up. Yum.
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This is so easy to make and is creamy and rich, almost like custard. It isn't light and fluffy...