I absolutely hate 'American buttercream' made with icing sugar that crusts, and this was a great alternative.
I followed one commenters advice and used 1/4 cup flour, also added the sugar in with the milk & flour mixture to melt it.
I chilled the flour/sugar/milk mixture until it was cold, then when I added it to the whipped butter, it appeared to curdle.
The mixture was too cold, which made the butter harden and form lumps. I wrapped a wet, warm towel around the stand mixer bowl which brought the mixture up to temperature, causing the butter to slightly melt into it and form an awesomely smooth icing.
It was not overly sweet, I love it.
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I absolutely hate 'American buttercream' made with icing sugar that crusts, and...