Silky smooth, light and absolutely delicious Boiled Flour Butter Cream Frosting recipe with detailed step-wise pictures. This Whipped Butter Cream Frosting is so simple to make and brilliant to frost cakes.
Traditionally a Red Velvet Cake is frosted with Boiled Flour Butter Cream frosting and it is one of the easiest frosting recipes you will ever find. For anyone like who find frosting intimidating, this recipe is a savior. It is the most forgiving and there are not a lot of technicalities involved. Traditional Butter Cream could be very rich and way too buttery whereas the Whipped Cream frosting is hard to do in India with no affordable whipping cream brands available. This Whipped Butter Cream frosting is the best of both worlds. It is light, not too overly sweet and yet, very easy to make too. I used this to frost my Eggless Red Velvet Cake and it turned the cake so delicious! Check out the other frosting recipes!
How to make Boiled Flour Butter Cream Frosting | Whipped Butter Cream Frosting –
Measurements: 1 cup = 250ml, 1 tbsp = 15ml, 1 tsp = 5ml
Detailed step-wise picture recipe of making Boiled Flour Butter Cream Frosting | Whipped Butter Cream Frosting –
In a sauce pan add all purpose flour and sugar. Add milk and whisk until there are no lumps.
Heat it on low flame stirring it continuously.
In about 7-8 mins, the mixture turns very thick and when you remove the whisk, the custard should not fall off of it. Remove from heat.
Cover this with cling wrap in such a way that it touches the top of the custard. This will stop the top from drying too much and it doesn’t form a thick layer. Refrigerate this custard if not using immediately. But ensure that the mixture is cooled down completely before adding butter.
In a mixing bowl, add butter and beat it until it is fluffy.
Now add the prepared flour custard and beat it along with vanilla essence for 2-3 mins.
The frosting turns light and fluffy. Add any food color if you wish.
Transfer the mixture into a piping bag with relevant frosting nozzle and frost the cake. The frosting doesn’t melt or turn runny unlike whipped cream.
- This recipe can be doubled easily.
- I found that this quantity is perfectly fine for a double layered 6” cake.
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