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Ingredients
- 1 1/2 cups granulated sugar (345 g)
- 3/4 cup milk (6 fl oz or 180 ml)
- 1 1/2 tbs AP flour
- 1/4 tsp salt
- 1 tbs vanilla extract
- 3/8 cup whipping cream (3 fl oz or 90 ml
- 1 1/4 lbs unsalted butter, room temp (567 g)
Details
Servings 5
Preparation
Step 1
Make custard by heating milk & sugar til sugar crystals dissolve.
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Add flour & salt & whisk over ice bath til custard has cooled, or cover w/plastic wrap & refrigerate to cool the mixture
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Whisk in vanilla extract
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Pour the custard mixture into a mixer bowl with a paddle attachment. Add cut up butter & add whipping cream
Mix on low speed to incorporate ingredients
gradually increase speed to medium high until mixture begins to thicken
It takes at least 7 - 9 minutes for the butter to be completely incorporated
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Put the icing in a plastic container w/a lid & refrigerate.It will keep 1 week in the refrigerator or freeze for 2 months.
Note: dont panic if the buttercream looks like cottage cheese. The more you beat this buttercream the creamier it gets.
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Storage: Store the icing in an airtight container & freeze. The icing will keep for up to 2 months.
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Yield: 5 - 6 cups (1.2 to 1.4 L or 2 1/3 to 3 lbs, or 1.2 to 1.3 kg)
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