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Feb 6, 2015

Flour Buttercream Recipe / The Best Frosting Recipe Ever - Better than Buttercream

I came across this frosting in pioneer woman website. I totally fell in love with it, because it has very less sugar and it looked very creamy. So i decided to give it a shot. So i refered google for this recipe and found so many variations of it. Finally i landed up on this page and loved the version so much. Many of my viewers have been asking me to share red velvet cake recipe, i wanted to try a different type of white frosting for it other than butter cream or cream cheese frosting. Luckily i got this one and it was the delicious frosting i ever had. It was so good, creamy, not too sweet, fluffy and totally yum..

Similar Recipes,

Cream Cheese Frosting
Vanilla Buttercream
Rolled Fondant
Rum Chocolate Frosting
Chocolate Buttercream

I made a batch of this and frosted a entire three layer red velvet cake. Plus this frosting is so easy to make, the only thing is it will take a bit of time and patience. Totally it took me a good 45 mins to make this frosting. But it is completely worth the time. I hope you will give this a try and let me know how it turns out for you.

Preparation Time : 30 mins
Cooking Time : 5 mins
Makes : 600 grams of frosting
Recipe Source: thetoughcookie


All Purpose Flour / Maida - 4.5 tblspn

Milk - 1 cup /240 ml
Granulated Sugar - 1 cup / 200 grams
Unsalted Butter - 200 grams (Soft)
Vanilla Essence - 1 tsp


Take  flour, sugar, milk in a sauce pan. Mix well so no lumps are formed. Put it on heat and cook till it is thick. Keep mixing.

Now add in vanilla essence and mix well.

Pour this mix in a large mixing bowl and use a electric beater to beat this up till it gets cold. I kept on beating it now and then till it gets cold.

Once the mix is cold, add in butter 1 tblspn at a time and keep on beating. You should add the next tblspn only when the first added butter is creamed well.

Once all the butter is added up, you will be ended up with a creamy creamy frosting.

Once it reaches that stage, put the bowl in the fridge for 10 to 15 so it can firm up a little or you can use it right away.


1)You have to start adding the butter only when the mix gets cold. or else the butter will melt and you wont be getting fluffy buttercream.

2)You can store this buttercream in fridge for 2 to 3 days. Bring back to room temp before using.

Take all your ingredients

Take soft butter in a bowl
Take sugar in a sauce pan

Add in all purpose flour

mix it lightly

add in milk

mix well

put it on heat

keep mixing

it will get thick

like this

add in vanilla

mix well

now pour this in a bowl

use a beater to cream it up till it is cold

i creamed it now and then till it gets cold

Once it is cold start beating

cream cream

now start adding a tblspn of butter at a time

add butter and cream it up

you have to keep blending it 

once the first added butter is mixed into this

add another tblspn of butter

you have to be keep on blending this till it is incorporated

now keep on adding more butter and keep creaming it up

you will be getting a thick and fluffy buttercream

finally it looks like this

all creamy and fluffy..You can use this to frost any cakes..
I used this to frost a entire three layer red velvet cake..


  1. Hi Aarthi

    Awesome post, I dont have a Hand Blender, Can I achieve this consistency by whisk or Pulse in my FOod processor?

  2. @Anonymousi dont think it will work. u need a beater to achieve the cnsisitency.

  3. can please tell what time I set for red velvet cake in microwave

  4. Hi Aarthi, where do you find unsalted butter in India? any specific brand? Thanks a lot!

  5. @Anonymousthis cannot be made in microwave, if you have convection mode you can make it. same temp and same time.

  6. @AnonymousU can get it in any big super market. I used milkymist.

  7. Hi Aarthi....will this frosting be good if kept in room temperature for 3 days?

  8. I mean after decorating the cake....

  9. Hi Aarthi, is this frosting stiff enough to pipe? Please clarify.

  10. hi, can we use home made butter

  11. @Anonymoushomemade butter will have more water content, so it is best to use store bought

  12. hie akka..how can i reduce this recipe to half or quarter?pls let me know.. thankyou:)

  13. Can i use a mixie instead of a beater?

  14. Can i use a mixie instead of a beater?

  15. @Anonymousi am not so sure about the mixie idea.Haven't tried it so far.sorry i cannot help much in this.

  16. Hi, I tried using a very small quantity to try it. The batter after I added the butter looked the same way before I added it, it didn't become fluffy at all, what do you think I did wrong?

  17. @Raniayou must have butter too fast. or you must have added butter before the mixture is cooled

  18. Hi,I made this cake and loved it....used alternatives for both baking soda and white vinegar. Used double acting baking powder and apple cider vinegar. For the frosting I used moi margarine and it still came out good. Thanks for the recipe. Oh and I used an electric mixer for the frosting and it still came out well

  19. Can I use powder suger instead of granulated?
    When I added colors to the cream, it didn't disolve very well & the the cream looked inconsistent w& not smooth why do you think?
    Many thanks

  20. Hi, can I add more suger to make it more stiff?

  21. @SaraYou can powder the sugar and use..Beat well or disolve the colour in few drops of water and use..

  22. Hi Aarthi,
    I made this frosting today....i followed exact recipe as yours...n finally got smooth ,creamy texture frosting....but it was not as thick as buttercream frosting made with butter n icing sugar....wt must have gone wrong.....???actually when i came across this frosting i was very happy....coz i am not a big fan of buttercream......this cooked flour frosting is just amazing...but it was not thick....so kindly help.....
    Thanks and Regards,

  23. @Anonymousit wont be too thick. You can put in fridge for few mins to make it to the right texture.

  24. I have tried out this récipe with the difference that one creams the butter and adds the custard one spoonful at a time but I still find it rather sweet to I chose to make it only with 180g of sugar. Anyway, it is a lot better than the feosting made with cream cheese and icing sugar, no doubt about that! When I lived in Holland I used to make a butter cream, I think Dr. Oetker, out of a packet and one would add maybe milk and butter. That was delicious and more buttery than sweet, now I know that it was a version of this one. Thanks!


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