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    Home

    Flour Buttercream Recipe

    Last Updated On: Apr 8, 2025 by Aarthi

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    Flour Buttercream Recipe with step by step pictures. This is an easy and delicious butter cream made with flour, sugar, milk and butter. Vanilla essence is added for flavoring.

    Flour 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 referred 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

    Ingredients for Flour Buttercream

    • All Purpose Flour / Maida - 4.5 tbsp
    • Milk - 1 cup /240 ml
    • Granulated Sugar - 1 cup / 200 grams
    • Unsalted Butter - 200 grams (Soft)
    • Vanilla Essence - 1 tsp
     

    I made a batch of this and frosted an 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.

    How to Make Flour Buttercream

    1. 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.
    2. Now add in vanilla essence and mix well.
    3. Pour this mix in a large mixing bowl and use an electric beater to beat this up till it gets cold.
    4. I kept on beating it now and then till it gets cold.
    5. Once the mix is cold, add in butter 1 tbsp at a time and keep on beating.
    6. You should add the next tbsp only when the first added butter is creamed well.
    7. Once all the butter is added up, you will be ended up with a creamy creamy frosting.
    8. 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.
     

    If you have any questions not covered in this post and if you need help, leave me a comment or mail me @[email protected] and I’ll help as soon as I can.

    Follow me on Instagram, Facebook,Pinterest ,Youtube and Twitter for more Yummy Tummy inspiration.

    IF YOU MAKE THIS RECIPE OR ANYTHING FROM YUMMY TUMMY, MAKE SURE TO POST IT AND TAG ME SO I CAN SEE ALL OF YOUR CREATIONS!! #YUMMYTUMMYAARTHI AND @YUMMYTUMMYAARTHI ON INSTAGRAM!

    Table of Contents

    • 📖 Recipe Card
    • Flour Buttercream Recipe
    • Flour Buttercream Recipe Step by Step

    📖 Recipe Card

    Flour Buttercream Recipe

    Flour Buttercream Recipe with step by step pictures. This is an easy and delicious buttercream made with flour, sugar, milk and butter. Vanilla essence is added for flavoring.
    5 from 3 votes
    Print Pin Rate
    Prep Time: 30 minutes minutes
    Cook Time: 5 minutes minutes
    Total Time: 35 minutes minutes
    Servings: 600 grams
    Calories: 3kcal

    Ingredients

    • 4.5 tbsp All Purpose Flour / Maida
    • 1 cup /240 ml Milk
    • 1 cup / 200 grams Granulated Sugar
    • 200 grams Unsalted Butter Soft
    • 1 tsp Vanilla Essence

    Instructions

    • 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.

    Notes

    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.

    Nutrition

    Serving: 1g | Calories: 3kcal | Carbohydrates: 0.04g | Protein: 0.01g | Fat: 0.3g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.1g | Trans Fat: 0.01g | Cholesterol: 1mg | Sodium: 0.04mg | Potassium: 0.2mg | Fiber: 0.002g | Sugar: 0.001g | Vitamin A: 8IU | Calcium: 0.1mg | Iron: 0.003mg
    Tried this recipe?Mention @yummytummyaarthi or tag #yummytummyaarthi!
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    Flour Buttercream Recipe Step by Step

     
    Take all your ingredients
     
     
    Take soft butter in a bowl
     
     
    Add 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..
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    Aarthi

    About Aarthi

    Over the past few years I’ve been on a mission to find and create recipes that I can make from scratch. I hope you enjoy the recipes on this blog as they are tried and true from my kitchen to yours!

    Reader Interactions

    Comments

    1. Anonymous

      at

      Hi Aarthi

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

      Reply
    2. Aarthi

      at

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

      Reply
    3. Anonymous

      at

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

      Reply
    4. Anonymous

      at

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

      Reply
    5. Aarthi

      at

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

      Reply
    6. Aarthi

      at

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

      Reply
    7. Anonymous

      at

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

      Reply
    8. Anonymous

      at

      I mean after decorating the cake....

      Reply
    9. Aarthi

      at

      @Anonymousno it has to be put in fridge

      Reply
    10. Anonymous

      at

      Thanks Aarthi

      Reply
    11. Praba Arun

      at

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

      Reply
    12. Aarthi

      at

      @Praba Arunyes it will be stiff

      Reply
    13. Anonymous

      at

      hi, can we use home made butter

      Reply
    14. Aarthi

      at

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

      Reply
    15. MeeRa

      at

      Get amul cooking butter

      Reply
    16. umamahi

      at

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

      Reply
    17. Aarthi

      at

      @umamahiu can reduce it but half

      Reply
    18. Anonymous

      at

      Can i use a mixie instead of a beater?

      Reply
    19. Anonymous

      at

      Can i use a mixie instead of a beater?

      Reply
      • Manjari

        at

        Hiii arthi... Is it compulsory to add vinegar to red velvet cake....

        Reply
        • Aarthi

          at

          yes. u can use lemon juice too

          Reply
    20. Aarthi

      at

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

      Reply
    21. Rania

      at

      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?
      Thanks

      Reply
    22. Aarthi

      at

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

      Reply
    23. Anonymous

      at

      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

      Reply
    24. Sara

      at

      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

      Reply
    25. Reem

      at

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

      Reply
    26. Aarthi

      at

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

      Reply
    27. Aarthi

      at

      @Reemno i dont think it will work

      Reply
    28. nikita chhatani

      at

      Hey is this frosting too sweet ?

      Reply
    29. nikita chhatani

      at

      Hey is this frosting too sweet ?

      Reply
    30. Anonymous

      at

      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,
      Nimisha

      Reply
    31. Aarthi

      at

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

      Reply
    32. Unknown

      at

      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!

      Reply
    33. Kanchana

      at

      Hi Aarthi. Just love your recipes and now I am a fan of your cakes as well. Can I use this frosting on any cake or is it ideal for red velvet only.Please reply.

      Reply
    34. Ananta Bhatia

      at

      Hi dear Aarthi,

      Can I make this frosting over night and store it in the fridge to use it next morning for icing the cake ? (I usually crumb coat night before to give it a uniform look). Thanks

      Reply
    35. Louise

      at

      5 stars
      Called Ermine frosting. I make it all the time. I use Splenda instead of sugar. Absolutely love it!

      Reply
    5 from 3 votes (2 ratings without comment)

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