Frosting - French Vanilla Buttercream x 1 1/2 & Choc Opt

By mariannefeldman

for mild choc variation:
add 2 heaping tbs cocoa powder ! extra heaping tbs sugar to milk mixture

Ingredients

• 2.25 cups granulated sugar (517.5 g)
• 1.125 cups milk (9 fl oz )
• 2.25 tbs AP flour
• 3/8 tsp salt
• 1 1/2 tbs vanilla extract
• 4.5 fl oz
• 1.875 lbs unsalted butter, room temp (850g)

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: 8 - 9 cups