This is a weird way to make a buttercream, but so tasty all at the same time. This recipe uses no powdered sugar and it a lot less sweet than a regular American Style buttercream. This recipe uses FLOUR that is made into a paste and beaten together with butter and granulated sugar. I know what you may be thinking, Mike has gone off the deep end, but I have news for you, that happened a long time ago!
Trust me on this, it works and will produce a very light and creamy buttercream.
Please forgive me, I forgot to take a picture of the ingredients, but there is nothing exotic here, just milk, flour, sugar, butter and vanilla.
First you want to make the paste, you’ll want to do this a couple hours in advance because it needs to be cooled before using, don’t put it in the fridge, it needs to sit at room temp.
Combine the flour and the milk in a small saucepan and whisk to combine thoroughly before turning on the heat.
Now turn the heat to medium and cook until nice and thick, whisking constantly. After the mixture comes to a boil, cook for 1 minute, this will get rid of any pasty flour flavor. You want to make sure that your heat isn’t too high, you don’t want this mixture to scorch, or cook onto the bottom. If it does, throw it away, wash the pan and start over. It should look like this.
Now what I do is spread it out on a plate so that it will cool faster. Then cover it with plastic wrap pressing against the paste to prevent pudding skin. I’ve known people who liked pudding skin, they’re weird.
Now while the paste is cooling, take your butter out of the fridge and let it set out until soft at room temperature, don’t hurry it in the microwave, you’ll mess things up…
Now once the paste is cool take the butter and sugar and put in a mixing bowl and beat together on high speed for around 5 minutes, you want this mixture to be very fluffy and the sugar crystals starting to melt into the butter.
While white sugar is the norm, but I’m using brown sugar here, and it is really delicious, and great on spice cakes, or a spoon….
Once you have a nice fluffy mixture, you can start adding the cool paste a spoonful at a time, until well mixed and the mixture is smooth and fluffy.
Oh look more artistic blur….
Add the vanilla and beat to combine.
Here is what you end up with, fluffy light but very rich buttercream
- 5 tablespoons flour
- 1 cup milk
- 1 cup butter
- 1 cup granulated sugar (light brown sugar is awesome too)
- 1 teaspoon vanilla extract.