Boiled Flour Butter Cream Frosting | Whipped Butter Cream Frosting
Easiest cake frosting recipe!
MEASUREMENT
1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml
Ingredients
- 2 tablespoon All Purpose Flour
- ½ cup Milk
- ½ cup Butter at room temperature
- ½ cup Castor Sugar
- ½ teaspoon Vanilla Essence
Instructions
- In a sauce pan add all purpose flour and sugar. Add milk and whisk until there are no lumps.
- Heat it on low flame mixing 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.
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