Prep 30 mins
Cook 10 mins
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.
- 1⁄4 cup flour
- 2⁄3 cup granulated sugar
- 1⁄2 cup milk
- 1 tablespoon salt
- 2 cups butter
- 3 teaspoons real vanilla extract
- 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.
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!
As stated in the original post this does require a little extra work. It is very well worth the effort. Not to sweet which complimented Sour Cream Cake perfectly. I sprinkled the top with white chocolate chips. This will be my go-to recipe for butter cream in the future.
this is the worst frosting I have ever had! Completely salty and grainy from the flour!! I had to throw it away it was so bad!