Which Flour Buttercream Recipe To Use?

Baking By mabv812 Updated 7 Sep 2015 , 4:15pm by -K8memphis

mabv812 Posted 7 Sep 2015 , 4:01am
post #1 of 6

Last time I made flour buttercream you could tell there was a little flour taste to it. Not sure if I didn't cook it long enough (even though it was a thick batter like consistency). Or maybe the recipe used too much flour. Which recipe would you use? #1: 4.5 tbsp flour, 1 cup sugar, 1 cup milk, 1 tsp vanilla, 1 cup butter


#2 : 3 tbsp flour, 1/2 cup butter, 1/2 sugar, 1/2 cup milk, 1 tsp vanilla

I honestly can't remember what recipe I used last time!

5 replies
bubs1stbirthday Posted 7 Sep 2015 , 4:09am
post #2 of 6

This is the recipe that I use - it is really delicious :-)


ETA I make it a little differently to the instructions on the page. I use that recipe but combine the sugar and flour as my 1st stage, I find that is the best way to avoid any lumps.

*Last edited by bubs1stbirthday on 7 Sep 2015 , 4:12am
mabv812 Posted 7 Sep 2015 , 4:23am
post #3 of 6

I will try this! So you combine the milk, flour, and sugar all together and then heat till gelatinous?

bubs1stbirthday Posted 7 Sep 2015 , 9:39am
post #4 of 6

  I mix the flour with the sugar before adding any liquid, just make sure that you heat it until it is super super thick.

*Last edited by bubs1stbirthday on 7 Sep 2015 , 9:48am
valezka Posted 7 Sep 2015 , 1:14pm
post #5 of 6

umm, this is new to me. why there's flour in buttercream? sorry doesnt answer the question, but it tickles me.

buttercream i know only contain sugar and butter flushed.png

-K8memphis Posted 7 Sep 2015 , 4:15pm
post #6 of 6

valezka, it's like making\cooking a very simple eggless pudding, letting it cool completely, then adding butter and flavor -- does sound funny but it is really good and easy

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