Whipped Buttercream Frosting
User Reviews
5
Whipped Buttercream Frosting
Description
This frosting begins by whisking flour into milk and gently heating until it thickens to a paste consistency. Cooling this mixture completely is essential to prevent melting the butter in the next step. Pure vanilla extract is stirred in for flavor. Separately, butter at cool room temperature is creamed with granulated sugar and a pinch of salt until light and fluffy. The cooled flour-milk mixture is then added and beaten on medium-high to high speed until the frosting becomes pale and airy, resembling whipped cream.
The texture is smooth and creamy without grit due to thorough creaming, and the recipe emphasizes precise timing and temperature control to prevent runny or gritty results. Beating time is important to fully incorporate air and combine the ingredients well. Using real butter and pure vanilla enhances flavor and richness.
This frosting works well on cakes and cupcakes, providing a stable yet fluffy topping. It avoids using powdered sugar, relying on cooked flour and milk for body. The recipe is suited for those preferring a buttercream without powdered sugar and with a lighter texture.
Careful attention to temperature and mixing times prevents common issues such as runniness or grit. Using a stand mixer or powerful hand mixer facilitates achieving the desired consistency.
Ingredients
- 7 tablespoons all-purpose flour
- 1 ½ cups milk
- 1 ½ tablespoons vanilla extract pure
- 1 ½ cups butter at cool room temperature1, salted
- 1 ½ cups granulated sugar
- salt pinch
Instructions
- In a small saucepan, whisk flour into milk together over medium-low heat, stirring constantly, until it thickens. It will be the consistency of a thick paste2. Make sure that you whisk the flour and milk together well before you begin cooking it to avoid lumps.
- Remove from heat and let it cool to room temperature. This step is key. If your mixture is warm, it will melt your butter, and you'll end up with runny frosting.
- Stir in vanilla.
- While the mixture is cooling, cream the butter, sugar, and salt together until light and fluffy on medium high-high3, about 5 minutes4. Make sure that you scrape down the sides and really incorporate the butter and sugar to avoid gritty frosting.
- Then add the completely cooled milk mixture.
- Beat it for about 5 more 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.
Notes
- Use butter at cool room temperature—soft but not melting—to avoid runny frosting.
- Cook the flour and milk until thick paste consistency to ensure proper texture.
- Cool the cooked mixture completely before adding to butter and sugar to maintain structure.
- Beat butter and sugar thoroughly to prevent gritty texture and incorporate air.
- Use pure vanilla extract and real butter for best flavor results.
- Stand mixers or strong hand mixers work best for whipping the frosting successfully.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24servings
Amount Per Serving
Calories 169 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 169kcal | 8% |
| Carbohydrates | 15g | 5% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 32mg | 11% |
| Sodium | 108mg | 5% |
| Potassium | 25mg | 1% |
| Sugar | 13g | 26% |
| Vitamin A | 380IU | 8% |
| Calcium | 21mg | 2% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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