The great thing with flour is that it’s one of the most versatile ingredients in your kitchen. From baking to cooking to frying to roasting, you will be using flour at some stage of the prep. Flour is a kitchen staple!
And we all know flour is essential in baking. It’s the main ingredient of cakes and cookies, after all! But did you know that, should you run out of the ever essential powdered sugar or eggs for your frosting needs this holiday season, you can still salvage your icing-less cake with a frosting made from flour?
That’s right. Flour is an ingredient in one of the many types of buttercreams: the flour buttercream. You cook a mixture into a pudding before adding the butter to make into a buttercream that’s perfect to use on cakes, cupcakes, and even your famous sans rival.
The best part is, it’s almost just as easy as the powdered sugar and butter version but is silkier on the tongue, holds up well in the heat, and easier to color into your desired hue.
Here’s how to make it:
Takes 20 minutes plus cooling
Makes 1 1/2 cups buttercream
1/4 cup all-purpose flour
1 cup sugar
1 cup fresh milk
1 cup butter, softened, cubed
1 teaspoon vanilla extract or your choice flavoring
1 In a medium saucepan, whisk flour and sugar together. Pour in milk and whisk until mixed well. Place over medium heat and heat, whisking, until thickened. Remove from heat.
2 Transfer to a shallow bowl and cover with plastic wrap, ensuring the plastic touches the surface of the pudding to prevent a skin from forming on the pudding. Set aside to cool completely.
3 When cooled, transfer to a mixing bowl. Whisk pudding on medium speed until creamy. While the mixer is running, add the butter by the cube until well incorporated. Add vanilla extract and whisk to combine. Use as desired.