Recipe by brendathecakelady
This is the best butter cream recipe that I have ever found a bit more work but so very worth it. It is actually a Wilton recipe. It is less sweet and much fluffier than other butter cream recipes that I have tried. I have done all kinds of variations of this recipe. For instance I omitted one stick of butter and put in 8oz of cream cheese. I have used lemon or orange extract instead of vanilla and I use it so much and it keeps so well in the fridge I always make a double batch.
Top Review by Buster's friend
No Crisco, no powdered sugar - My new go-to frosting recipe! I did use only 1 teaspoon of Kosher salt (1 Tablespoon scared me) & with 1 3/4 cups salted butter, this was perfect on a simple yellow cake filled with fig-lemon jam. I also added 2 t vanilla extract = Mmmmm! Can't wait to make with a couple of teaspoons of lemon zest with a lemon cake, next a splash of Frangelica to top a pumpkin-pecan cake.... Thanks for another fabulous recipe!
- 1⁄4 cup flour
- 2⁄3 cup granulated sugar
- 1⁄2 cup milk
- 1 tablespoon salt
- 2 cups butter
- 3 teaspoons real vanilla extract
Directions See How It's Made
- Mix together flour, sugar, and salt in sauce pan. then with a whisk stir in milk then heat on medium low heat till thick but stir constantly due to the milk will burn takes about 5-10 minutes.
- let mixture cool to room temperature then put in standing mixer and cut butter in small cubes and add slowly as it mixes on med high speed. Once all the butter is added mix on high till it is all fluffy. then add vanilla or what ever extract that you desire.