This is the old-fashioned boiled butter cream. If you dont like» pure buttercream» this might appeal.
This is one of my favorite!
This buttercream can be used as filling or topping for chocolate cake, or topping on your cupcakes.
- 3 dl milk
- 3.5 tbsp flour (20 grams flour)
- 140 grams butter at room temperature
- 1.5 tsp vanilla extract
- 265 grams sugar
Combine milk and flour in a saucepan and stir until the flour is dissolved.
Turn the heat on to medium and continue stirring until simmer, thickens and boils.
Pour the flourmix in a clean bowl and cover with plastic wrap directly on the surface to provide developing a crust.
Cool to room temperature.
In the bowl of your standig mixer cream together the butter and sugar until soft and fluffy, it wil takes a few minutes, on medium speed using the paddle attachment.
Add the flour mixture and vanilla. Continue mixing on medium speed for 8 to 10 minutes until the cream is fluffy and lighter in color.
Put the cream in the fridge for 15 minutes.
Apply cream on your cakes with a suitable tool or use a piping bag bag with a tip attached.
100 piping bags 18 » on a roll, 1M Tip I’ve bought at:
Tomsann Cake Art Supplies
Sweets 2 share