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 allrecipes.com 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?
I was assigned to make the ol' mans favorite cake, red velvet, with the cooked frosting. I tried it a few ways based on the family description that the frosting should look slightly "weird" or "lightly curdled", or "as if spoiled"....at any rate, you have to cool the flour mix COMPLETELY. If its warm at all, it will melt the butter and even if you cool it and rewhip, its just too loose. Its already a pretty loose frosting, and keeping it cool seems to make it more stable. (It kind of makes sense, because if you cool melted butter, it never is as firm as it was before...) But its delish, so worth the effort. Hate to say it, but you might have to start over. Or if you are a risk taker, make another half batch of frosting and mix it with the first one.
(the first time I made this, I thought it was too weird, so I added some powdered sugar. I thought the result was quite passable, but the OM declared that it wasnt "the same" as his mothers. Aaargh!)
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.
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....
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.
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!
In the future...this recipe has worked well for me: http://chowhound.chow.com/topics/277826
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.