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Apr 11, 2009 12:41 PM

making cooked flour buttercream, help needed!

I made this frosting recipe:

basically it's flour cooked with milk till thickened, then cooled and mixed into the butter/sugar which has been beaten till fluffy.

i let the butter get to room temp before i beat it and by the time it got to 'fluffy' in my KA, and then i added in the cooled milk/flour, it all came out so SOFT. I didn't beat it for very long once it was combined, should i have? other recipes i'm finding on seem to say so.

the flour/milk wasn't fully cooled, it was still warm when i added it. which i thought would be needed to melt the granulated sugar.

the taste is fantastic but the texture is so soft. I usually pipe frosting onto my cupcakes but i won't be able to do that with this.

.....i have it in the fridge and am planning on taking it out, letting it sit for a bit then beating/whipping it again tomorrow before i use it.

any guidelines, experiences, advice?

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  1. You said the milk mixture was still warm. It sounds as if you melted the butter. It doesn't take much heat to melt butter, 95 degrees or thereabouts.

    Perhaps it will firm up in the fridge. Then beat the heck out of it. That type of frosting requires a lot of beating.

    2 Replies
    1. re: Channa

      thanks channa, i think that's what happened. I had seen a similar recipe in a magnolia bakery cookbook last week at my mother in laws....and while i didn't write it down, i remember them saying to let it cool for just 15 minutes. so that's why i put it in warm. but i am going to beat it very well tomorrow and hope for the best. the taste is amazing though!

      1. re: ediecooks

        In the future...this recipe has worked well for me:

        It's a slightly different method, in that granulated sugar is added to the flour/milk custard when it is warm, then it is cooled completely. Powdered sugar is beaten into the butter, then the custard is added and it's beaten until fluffy. Its texture doesn't reflect the powdered sugar, i.e., it's not gritty like classic American frosting can be.

    2. back with an update. I brought the frosting to room temp and put the paddle attachment on my KA and beat it for a long while. it definitely got to the right consistency and i was able to pipe it onto cupcakes. divided it into three parts and dyed them pink, green,lavender to look 'eastery'.

      they were a HUGE HUGE hit. everyone loved them and said they were better than magnolia and all the other foofy bakeries in the city.

      i myself went to Crumbs (opened locally) and tried two of their flavors and was not impressed AT ALL. this frosting was WAY better than theirs.

      am making it all again for a bday party next week....

      1 Reply
      1. re: ediecooks

        definitely let the milk mixture cool all the way down. you don't need to *melt* the sugar here -- you're incorporating it. also beat til stiff, which you couldn't have done with your first mix. glad you triumphed and good luck with the next batch!

      2. You have to beat the butter and sugar in this recipe until you literally have sweet butter with no granularity. The flour just sets it in the end. The flour mixture must be room temp, no warmer. The results should be almost as light as whipped cream. It takes about 30 mins with a hand mixer to get the texture, (at least in my climate), but the results are worth the labor.

        1. Try the version where you add the sugar to the milk/flour mixture, which is what I do. Then beat the mixture until it is barely tepid -- maybe a bit over room temperature -- and then add the softened butter bit by bit. The texture is perfect from the get go.

          1. My original recipe for this kind of frosting says to "beat until it looks like whipped cream" and I've found it takes quite a lot of beating. Besides the pudding being cool. It is good stuff,isn't it?