I am making the french buttercream recipe from this site. It requires 4tbsp of flour mixed into 1/2c heavy cream and microwaved for 45sec. I mixed the two but it was a bit lumpy when I microwaved it. When it was done, it was a very thick doughy like paste. Is this right?? 
Thanks
ging
yes.....
it's the same as when making flour based gravies where what you made was a blond rouxe.
this will give the buttercream extra oomph...thickness, stability, richness.
tip: when I mix flower w/ any liquid to in prep for cooking it to use as a thickener, I put it in a tupperware bowl or a jar, put on the lid...and shake very well till all lumps are gone....faster than stirring or whisking. then cook as specified. just be sure that lid is on tight (speaking from messy experience)
yes.....
it's the same as when making flour based gravies where what you made was a blond rouxe.
It's not actually a blonde roux. A blond roux is a cooked mixture of fat (or the usual butter) and flour. Flour and liquid is a whitewash, a mixture of starch and liquid is a slurry. Uncooked flour and butter mixed is called a beurre manie. But who cares what you call it as long as it works
BC came together and it is very light and fluffy. Not sure if I like the taste however. I used the Wilton butter flavour (1/4 tsp) and 1 tsp vanilla as the recipe called for. I find I have a bit of a buttery flour aftertaste. I might add a pinch of salt to see if that helps as I used unsalted butter and regular crisco.
ging
ging43
What kind of vanilla did you use? Sometimes that makes a big difference. French buttercream! Is that the same frosting used on red velvet cake. A flour paste w/milk and then beat into butter and granualted sugar? I think it is a little different. Just curious!
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