Hi everyone,
I know cook flour frosting is not used much anymore but I realy love it's taste and texture... when I do not have trouble with it! First few times were a charm, but the last 2 times were a nigtmare. The buttercrem just wont come togethet. It kept breaking/separating. The emulsion between the slury and the butter just wasnt happening. I tought it may be a temperature problem, but each time my butter was room temp and the slury was cool but not cold (always have made the slury the day before and refrigerate it overnight. Took it out of the fridge few hours before making the frosting for it to temper). Maybe @Jchuck, do you have a clue what my problem might be?
Recipe I use is
1cup milk/cream, 1 cup granulated or brown sugar, 4 tbsp flour, 1 cup butter, 1 tbsp vanilla.
I combine the milk/cream, flour and sugar. Bring that to a boil, stiring all the time. Continue stiring and boiling for 2 minutes. Refrigerate. The day after, cream the butter a few minutes. Add the cool (but not cold) slurry and vanilla. Whip until combine and fluffy.
And as I said, the last 2 times, it just never happened. Last time I tought my slurry was to cold, so I try heating the bowl of my KA a little bit with my hairdryer... It di not help at all! So sad...
Hmmmm Laetia
I’ve never made the cooked flour icing in 2 stages. Over 2 days. After I make the slurry, I place in a cake tin and place in the freezer for about 20 minutes. That gets slurry to the right temperature. Then just as you stated, beat room temperature butter and add slurry. You can tell almost instantaneously if the icing is “working”. It comes together effortlessly. I also add 3 cups of icing sugar and some meringue powder when I make mine. That’s after I know the icing has come together in the first place. Now weather definitely affects the icing. Meaning if it’s humid, or a damp rainy day your butter can be slightly cold when beating. If you haven’t tossed your icing, there are two things you can try. 1. Add about 1/4-1/2 cup slightly cool butter and beat. Icing should come back together. 2. What I usually do, Put icing in the fridge for a couple of hours to overnight. Or in the freezer for 30-40 minutes. The butter will harden in the icing. Take the bowl out of the fridge/freezer and beat the icing while bowl is still cold. 99.99% of the time, icing comes right back.
I do have to say, I have had some failures with this icing. Like you, the icing wouldn’t come together. Then I found the tips I gave you. Hope this helps.
Oh ya Laetia, I wouldn’t want to throw out the icing either....all those expensive ingredients!! When you take the icing out of the freezer, as soon as icing has thawed enough to be stirred, transfer to mix master and beat.
**** And I made an error above when I said I added “3” cups of icing sugar. I only add “TWO”
:o)
I've only made this icing two times. The first time it was fabulous, but the second time I had trouble too and have no idea why. I am glad to hear your tips with the additional sugar and meringue powder, June, and the refrigerating overnight. Mike and I both really liked it.
I make it pretty often. I use this recipe and haven't had any problems: I've even added the "pudding" at different temperature ranges, sometimes slightly above room temperature and sometimes, right out of the fridge. https://www.justapinch.com/recipes/dessert/other-dessert/ermine-icing-for-red-velvet-cake.html
I have tried the shortcut of boiling the sugar with the milk and flour once... it did come together, but there was a noticeable difference in texture.
Also, your instructions aren't clear, are you adding all of the mixture at once? You need to add it a spoonful at a time, and not just dump it in.
ThatCakeDude24 Your recipe is pretty similar to mine. https://www.seriouseats.com/recipes/2014/12/flour-buttercream-fluffy-frosting-recipe.html
In the beginning, with my original recipe, I always added the sugar to the butter, then added the flour slurry. Funny the actual site where I got my original recipe literally disappeared, so I had to find a new one. I started adding the sugar to the milk/flour when cooking per the instructions in the new recipe. Maybe next time I’ll go back to the original way I was making the cooked icing. And you’re also correct, you can’t add the slurry in big batches. Heaping tablespoon at a time, blending well after each addition.
Oh... that may be my mistake... I do dump all the slurry in the butter!
ThatCakeDude42 can you discribe the difference in texture you are talking about, I'm curious. I never tried not "cooking" the sugar since I was following the instruction of my recipe. All the mixing is enough to desolve the "grainyness" (humm not a word I guess...) of the sugar?
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