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
- 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 an 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 tbsp at a time and keep on beating.
- You should add the next tbsp 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.
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📖 Recipe Card
Flour Buttercream Recipe
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
Nutrition
Flour Buttercream Recipe Step by Step
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| Take all your ingredients |
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| Take soft butter in a bowl |
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| Add in all purpose flour |
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| mix it lightly |
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| add in milk |
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| mix well |
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| put it on heat |
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| keep mixing |
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| it will get thick |
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| like this |
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| add in vanilla |
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| mix well |
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| now pour this in a bowl |
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| use a beater to cream it up till it is cold |
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| i creamed it now and then till it gets cold |
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| Once it is cold start beating |
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| cream cream |
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| now start adding a tblspn of butter at a time |
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| add butter and cream it up |
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| you have to keep blending it |
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| once the first added butter is mixed into this |
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| add another tblspn of butter |
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| you have to be keep on blending this till it is incorporated |
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| now keep on adding more butter and keep creaming it up |
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| you will be getting a thick and fluffy buttercream |
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| finally it looks like this |
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| all creamy and fluffy..You can use this to frost any cakes.. |
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| I used this to frost a entire three layer red velvet cake.. RECIPE HERE |
Anonymous
Hi Aarthi
Awesome post, I dont have a Hand Blender, Can I achieve this consistency by whisk or Pulse in my FOod processor?
Aarthi
@Anonymousi dont think it will work. u need a beater to achieve the cnsisitency.
Anonymous
can please tell what time I set for red velvet cake in microwave
Anonymous
Hi Aarthi, where do you find unsalted butter in India? any specific brand? Thanks a lot!
Aarthi
@Anonymousthis cannot be made in microwave, if you have convection mode you can make it. same temp and same time.
Aarthi
@AnonymousU can get it in any big super market. I used milkymist.
Anonymous
Hi Aarthi....will this frosting be good if kept in room temperature for 3 days?
Anonymous
I mean after decorating the cake....
Aarthi
@Anonymousno it has to be put in fridge
Anonymous
Thanks Aarthi
Praba Arun
Hi Aarthi, is this frosting stiff enough to pipe? Please clarify.
Aarthi
@Praba Arunyes it will be stiff
Anonymous
hi, can we use home made butter
Aarthi
@Anonymoushomemade butter will have more water content, so it is best to use store bought
MeeRa
Get amul cooking butter
umamahi
hie akka..how can i reduce this recipe to half or quarter?pls let me know.. thankyou:)
Aarthi
@umamahiu can reduce it but half
Anonymous
Can i use a mixie instead of a beater?
Anonymous
Can i use a mixie instead of a beater?
Manjari
Hiii arthi... Is it compulsory to add vinegar to red velvet cake....
Aarthi
yes. u can use lemon juice too
Aarthi
@Anonymousi am not so sure about the mixie idea.Haven't tried it so far.sorry i cannot help much in this.
Rania
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
Aarthi
@Raniayou must have butter too fast. or you must have added butter before the mixture is cooled
Anonymous
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
Sara
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
Reem
Hi, can I add more suger to make it more stiff?
Thanks
Aarthi
@SaraYou can powder the sugar and use..Beat well or disolve the colour in few drops of water and use..
Aarthi
@Reemno i dont think it will work
nikita chhatani
Hey is this frosting too sweet ?
nikita chhatani
Hey is this frosting too sweet ?
Anonymous
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
Aarthi
@Anonymousit wont be too thick. You can put in fridge for few mins to make it to the right texture.
Unknown
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!
Kanchana
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.
Ananta Bhatia
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
Louise
Called Ermine frosting. I make it all the time. I use Splenda instead of sugar. Absolutely love it!