A soft Buttercream Frosting…
Buttercream Frosting
This recipe is for a "cooked" buttercream that turns out soft and delicious every time!
Ingredients
- 1½ cups whole milk
- ⅓ cup all purpose flour
- 1 dash salt
- 1½ cups (3 sticks) butter, at room temperature
- 1½ cups granulated white sugar
- 2 teaspoons vanilla extract
Instructions
- In a medium saucepan, whisk together milk, flour and salt. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes more. Transfer to a small bowl; cover surface with plastic wrap and refrigerate until cooled (do not stir).
- In a large bowl, beat butter, sugar and vanilla on medium speed for 5 minutes until light and fluffy and sugar is almost dissolved.
- Add cooled milk mixture, ¼ cup at a time. After each addition, beat on low until smooth.
- Frost 24 cupcakes or a full sized cake.
Nutrition
Serving: 1serving, Calories: 171kcal, Carbohydrates: 15g, Protein: 1g, Fat: 13g, Saturated Fat: 8g, Polyunsaturated Fat: 0.5g, Monounsaturated Fat: 3g, Trans Fat: 0.5g, Cholesterol: 34mg, Sodium: 103mg, Potassium: 29mg, Fiber: 0.05g, Sugar: 13g, Vitamin A: 394IU, Calcium: 23mg, Iron: 0.1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
epic fail. Horrible recipe
sorry it did not work out for you. The recipe comes from Better Homes and Gardens. It worked for me!
hi, how long is the shelf life on this recipe and as it has milk in does it need to be kept in the fridge? i worry cup cakes will dry out if put in the fridge. thanks
pretty good but a bit soft
I loved the technique used to make this frosting. It was different than anything I had ever made before, but yet so simple. My whole family just loved the taste and texture of it. A definite frosting recipe to keep!