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

Or

#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!

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

http://leelabeanbakes.com/blog/frosting-filling/even-better-cooked-flour-frosting/

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.

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

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

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 

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