Jewllee’s Favorite Buttercream Icing
I’ve been giving the task of making cupcakes for my Sisters wedding. So off too work I go trying to find the PERFECT recipe to please everyone! It’s a good thing I loooveee baking! So far the plan is to try baking a new kind of cupcake every 1 to 2 weeks until I have found 3 cupcake recipes that are simply divine. Luckily, I remembered my good ol’ buttercream recipe, it is one recipe that definitely gets two thumbs up from this girl.
Don’t confuse this buttercream with the American version we are all so use to getting from the grocery store. That excuse for icing is awful, I find it a) greasy b) too sweat and c) even gritty at times. THIS recipe is scrumptious!! You may think WTF when you see that there is indeed flour in this nummy buttercream recipe, but I PROMISE you that you will not taste the flour. THIS icing recipe results in a very silky, smooth, creamy and not POW in your mouth sugary icing.
- 1/4 cup flour
- 1 cup whole milk
- 1 cup sugar
- pinch salt
- 1 cup butter
- 1 teaspoon vanilla (see tips for other suggestions)
- Mix shifted flour, milk, sugar and salt together. Cook on low heat mixing CONSTANTLY until mixture has thicken. Let cool completely or transfer to glass bowl, place into a sink of cold water and stir until cool.
- Slowly add cubes of butter to the milk mixture, beat until it resembles fluffy clouds.
- Add vanilla. beat until well combined.
- During step two, if the mixture becomes too soft place into the fridge to chill and then try beating again until you have reached desired consistency.
- Instead of vanilla extract try adding in some flavor with something like lemon zest, compote, melted chocolate, maple syrup, instant coffee, or even concentrated chai tea. Remember to add a little flavor at a time until you have enough flavor for your taste buds. It’s easier to add more flavor than to try fix it if there is too much.
match made in heaven