- 3
- 15 mins
- 15 mins
Ingredients
- 4 1/2 tablespoons (1.4 ounces) all-purpose flour
- 1 cup granulated sugar
- 1 cup whole milk
- 1 cup (2 sticks) unsalted butter, cubed and softened at room temperature
- 1/2 teaspoon vanilla extract
- Pinch of salt
Preparation
Step 1
This buttercream is light, fluffy, and delicious. It is made by first cooking a simple pudding made with milk, sugar and flour. Once this pudding base has cooled to room temperature, you add it to beaten butter by the spoonful. The result? A smooth, light buttercream with a pale ivory color.
makes about 2 1/2 cups, enough to generously frost 10 cupcakes
electric mixer, saucepan
Whisk together flour and sugar in a medium saucepan. Whisk in milk. Place saucepan over low heat and bring to a boil, whisking continuously, then cook for 1 minute. Remove from heat. Pour the pudding onto a clean heatproof plate or shallow container. Immediately cover it with plastic wrap, pressing the plastic wrap directly against the pudding's surface.
In a stand mixer fitted with the whisk or paddle, or in a mixing bowl if using a handheld mixer, beat the butter until smooth and fluffy and lightened in color, about 2 minutes. Add the cooled pudding one tablespoon at a time, mixing well after each addition. Add vanilla and salt and beat until buttercream looks thick, smooth, and creamy, about 3 minutes.
Use immediately or refrigerate in an airtight container or a zipper-lock bag for up to one week. To use buttercream that has been refrigerated, first allow to come to room temperature then beat until smooth and spreadable again. Cakes or cupcakes decorated with buttercream generally keep up to 3 days, stored in an airtight container in the fridge. Serve buttercream at room temperature.