Flour Buttercream Recipe (2024)

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Published: Jul 6, 2022 | Last Updated On: Jul 6, 2022 by Aarthi

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Flour Buttercream Recipe with step by step pictures. This is an easy and delicious butter cream made with flour, sugar, milk and butter. Vanilla essence is added for flavoring.

TABLE OF CONTENTS

1.📖 Recipe Card

2.Flour Buttercream Recipe

3.Flour Buttercream Recipe Step by Step

Flour Buttercream

I came across this frosting in pioneer woman website. I totally fell in love with it, because it has very less sugar and it looked very creamy. So i decided to give it a shot. So i referred google for this recipe and found so many variations of it. Finally i landed up on this page and loved the version so much.

Many of my viewers have been asking me to share red velvet cake recipe, i wanted to try a different type of white frosting for it other than butter cream or cream cheese frosting. Luckily i got this one and it was the delicious frosting i ever had. It was so good, creamy, not too sweet, fluffy and totally yum.

Similar Recipes,
Cream Cheese Frosting
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Ingredients for Flour Buttercream

All Purpose Flour / Maida - 4.5 tbsp
Milk - 1 cup /240 ml
Granulated Sugar - 1 cup / 200 grams
Unsalted Butter - 200 grams (Soft)
Vanilla Essence - 1 tsp

I made a batch of this and frosted an entire three layer red velvet cake. Plus this frosting is so easy to make, the only thing is it will take a bit of time and patience. Totally it took me a good 45 mins to make this frosting. But it is completely worth the time. I hope you will give this a try and let me know how it turns out for you.

How to Make Flour Buttercream

Take flour, sugar, milk in a sauce pan. Mix well so no lumps are formed. Put it on heat and cook till it is thick. Keep mixing.
Now add in vanilla essence and mix well.
Pour this mix in a large mixing bowl and use an electric beater to beat this up till it gets cold.
I kept on beating it now and then till it gets cold.
Once the mix is cold, add in butter 1 tbsp at a time and keep on beating.
You should add the next tbsp only when the first added butter is creamed well.
Once all the butter is added up, you will be ended up with a creamy creamy frosting.
Once it reaches that stage, put the bowl in the fridge for 10 to 15 so it can firm up a little or you can use it right away.

If you have any questions not covered in this post and if you need help, leave me a comment or mail me @[emailprotected]and I’ll help as soon as I can.

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📖 Recipe Card

Flour Buttercream Recipe

Flour Buttercream Recipe with step by step pictures. This is an easy and delicious buttercream made with flour, sugar, milk and butter. Vanilla essence is added for flavoring.

5 from 2 votes

Print Pin Rate

Prep Time: 30 minutes minutes

Cook Time: 5 minutes minutes

Total Time: 35 minutes minutes

Servings: 600 grams

Calories: 3kcal

Ingredients

▢ 4.5 tbsp All Purpose Flour / Maida
▢ 1 cup /240 ml Milk
▢ 1 cup / 200 grams Granulated Sugar
▢ 200 grams Unsalted Butter Soft
▢ 1 tsp Vanilla Essence

Instructions

▢
Take flour, sugar, milk in a sauce pan. Mix well so no lumps are formed. Put it on heat and cook till it is thick. Keep mixing.
▢
Now add in vanilla essence and mix well.
▢
Pour this mix in a large mixing bowl and use a electric beater to beat this up till it gets cold.
▢
I kept on beating it now and then till it gets cold.
▢
Once the mix is cold, add in butter 1 tblspn at a time and keep on beating.
▢
You should add the next tblspn only when the first added butter is creamed well.
See Also
BEST EVER Cut Out Sugar Cookie Recipe - Crazy for Crust The Best Gingerbread House Icing Recipe & Super Fun Cookie House Ideas Sugar Cookie Bars Recipe | If You Give a Blonde a Kitchen Easy Banana Cream Pie Recipe (with Nilla Wafer Crust)
▢
Once all the butter is added up, you will be ended up with a creamy creamy frosting.
▢
Once it reaches that stage, put the bowl in the fridge for 10 to 15 so it can firm up a little or you can use it right away.

Notes

1)You have to start adding the butter only when the mix gets cold. or else the butter will melt and you wont be getting fluffy buttercream.

2)You can store this buttercream in fridge for 2 to 3 days. Bring back to room temp before using.

Nutrition

Tried this recipe?Mention @yummytummyaarthi or tag #yummytummyaarthi!

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Flour Buttercream Recipe Step by Step

Take all your ingredients

Take soft butter in a bowl

Add sugar in a sauce pan

Add in all purpose flour

mix it lightly

add in milk

mix well

put it on heat

keep mixing

it will get thick

like this

add in vanilla

mix well

now pour this in a bowl

use a beater to cream it up till it is cold

i creamed it now and then till it gets cold

Once it is cold start beating

cream cream

now start adding a tblspn of butter at a time

add butter and cream it up

you have to keep blending it

once the first added butter is mixed into this

add another tblspn of butter

you have to be keep on blending this till it is incorporated

now keep on adding more butter and keep creaming it up

you will be getting a thick and fluffy buttercream

finally it looks like this

all creamy and fluffy..You can use this to frost any cakes..

I used this to frost a entire three layer red velvet cake..
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About Aarthi

Over the past few years I’ve been on a mission to find and create recipes that I can make from scratch. I hope you enjoy the recipes on this blog as they are tried and true from my kitchen to yours!

Reader Interactions

Comments

Anonymous
at

Hi Aarthi
Awesome post, I dont have a Hand Blender, Can I achieve this consistency by whisk or Pulse in my FOod processor?
Reply
Aarthi
at

@Anonymousi dont think it will work. u need a beater to achieve the cnsisitency.
Reply
Anonymous
at

can please tell what time I set for red velvet cake in microwave
Reply
Anonymous
at

Hi Aarthi, where do you find unsalted butter in India? any specific brand? Thanks a lot!
Reply
Aarthi
at

@Anonymousthis cannot be made in microwave, if you have convection mode you can make it. same temp and same time.
Reply
Aarthi
at

@AnonymousU can get it in any big super market. I used milkymist.
Reply
See Also
Buttercream | Buttercream Icing Recipe
Anonymous
at

Hi Aarthi....will this frosting be good if kept in room temperature for 3 days?
Reply
Anonymous
at

I mean after decorating the cake....
Reply
Aarthi
at

@Anonymousno it has to be put in fridge
Reply
Anonymous
at

Thanks Aarthi
Reply
Praba Arun
at

Hi Aarthi, is this frosting stiff enough to pipe? Please clarify.
Reply
Aarthi
at

@Praba Arunyes it will be stiff
Reply
Anonymous
at

hi, can we use home made butter
Reply
Aarthi
at

@Anonymoushomemade butter will have more water content, so it is best to use store bought
Reply
MeeRa
at

Get amul cooking butter
Reply
umamahi
at

hie akka..how can i reduce this recipe to half or quarter?pls let me know.. thankyou:)
Reply
Aarthi
at

@umamahiu can reduce it but half
Reply
Anonymous
at

Can i use a mixie instead of a beater?
Reply
Anonymous
at

Can i use a mixie instead of a beater?
Reply
- Manjari
  at
  
  Hiii arthi... Is it compulsory to add vinegar to red velvet cake....
  Reply
  - Aarthi
    at
    
    yes. u can use lemon juice too
    Reply
Aarthi
at

@Anonymousi am not so sure about the mixie idea.Haven't tried it so far.sorry i cannot help much in this.
Reply
Rania
at

Hi, I tried using a very small quantity to try it. The batter after I added the butter looked the same way before I added it, it didn't become fluffy at all, what do you think I did wrong?
Thanks
Reply
Aarthi
at

@Raniayou must have butter too fast. or you must have added butter before the mixture is cooled
Reply
Anonymous
at

Hi,I made this cake and loved it....used alternatives for both baking soda and white vinegar. Used double acting baking powder and apple cider vinegar. For the frosting I used moi margarine and it still came out good. Thanks for the recipe. Oh and I used an electric mixer for the frosting and it still came out well
Reply
Sara
at

Can I use powder suger instead of granulated?
When I added colors to the cream, it didn't disolve very well & the the cream looked inconsistent w& not smooth why do you think?
Many thanks
Reply
Reem
at

Hi, can I add more suger to make it more stiff?
Thanks
Reply
Aarthi
at

@SaraYou can powder the sugar and use..Beat well or disolve the colour in few drops of water and use..
Reply
Aarthi
at

@Reemno i dont think it will work
Reply
nikita chhatani
at

Hey is this frosting too sweet ?
Reply
nikita chhatani
at

Hey is this frosting too sweet ?
Reply
Anonymous
at

Hi Aarthi,
I made this frosting today....i followed exact recipe as yours...n finally got smooth ,creamy texture frosting....but it was not as thick as buttercream frosting made with butter n icing sugar....wt must have gone wrong.....???actually when i came across this frosting i was very happy....coz i am not a big fan of buttercream......this cooked flour frosting is just amazing...but it was not thick....so kindly help.....
Thanks and Regards,
Nimisha
Reply
Aarthi
at

@Anonymousit wont be too thick. You can put in fridge for few mins to make it to the right texture.
Reply
Unknown
at

I have tried out this récipe with the difference that one creams the butter and adds the custard one spoonful at a time but I still find it rather sweet to I chose to make it only with 180g of sugar. Anyway, it is a lot better than the feosting made with cream cheese and icing sugar, no doubt about that! When I lived in Holland I used to make a butter cream, I think Dr. Oetker, out of a packet and one would add maybe milk and butter. That was delicious and more buttery than sweet, now I know that it was a version of this one. Thanks!
Reply
Kanchana
at

Hi Aarthi. Just love your recipes and now I am a fan of your cakes as well. Can I use this frosting on any cake or is it ideal for red velvet only.Please reply.
Reply
Ananta Bhatia
at

Hi dear Aarthi,
Can I make this frosting over night and store it in the fridge to use it next morning for icing the cake ? (I usually crumb coat night before to give it a uniform look). Thanks
Reply
Louise
at

Called Ermine frosting. I make it all the time. I use Splenda instead of sugar. Absolutely love it!
Reply

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FAQs

Why is my ermine frosting so runny? ›

Why Is My Ermine Frosting Runny? If your ermine frosting is too runny, check the temperature. If it's a warm day, the butter may have been too warm before mixing, causing the frosting to become less stable. Softened butter should land around 65 to 70°F for best results.

Know More ›

How much flour do I need to thicken buttercream frosting? ›

Sprinkle 1 tsp to 1 Tbsp (5 ml to 15 ml) of flour into the frosting and stir over low heat on the stove until it begins to thicken. Remove it from the stovetop and keep stirring until the frosting cools down. Do not use flour in cold frosting recipes, however.

Read On ›

Is Ermine buttercream good for piping? ›

Ermine frosting is a classic, old-fashioned recipe that's been around for ages. I bet your grandmother knows how to make it! It's great for piping and can be colored with food coloring.

Tell Me More ›

How do you fix broken Ermine buttercream? ›

My Ermine Buttercream is curdled:

Keep whipping a little bit, and it might come together. If it's still not come together, all you have to do is warm it up a bit: – Place the bowl briefly over a pot with simmering water. – Some people warm the sides of the bowl with a hairdryer.

See Details ›

Why is my ermine frosting not thickening? ›

If the frosting feels soft and loose, it is likely too warm. Pop it in the fridge for 15 minutes to cool, then re-whip.

Explore More ›

Which buttercream do professionals use? ›

Swiss Meringue

Also more simply known as Swiss Buttercream, this buttercream is popular amongst the professionals. It is more difficult and time-consuming to create than American Buttercream, but it's silky smooth and light texture makes it worth the extra effort.

Discover More Details ›

How do you thicken Ermine buttercream? ›

Add flour paste

Add the flour paste to the whipped butter, and using the whisk attachment, whisk on low speed until all the paste has been added (4b). After that, whisk on high speed until it comes together and thickens slightly as the butter takes in the flour paste, 1-5 minutes.

Show Me More ›

Is ermine frosting better than buttercream? ›

Ermine frosting can be traced back to the 1800s and was the frosting used on mahogany cake – otherwise known as the OG red velvet. One of the main pros of this buttercream is that it uses way less sugar and butter than its popular buttercream cousin, the typical American buttercream.

Get More Info ›

Why is my ermine frosting grainy? ›

If you've completed the recipe and your mix still looks a little lumpy or grainy, mix a bit more until it becomes smooth. You can over-whip it, though so watch for that. Overwhipping can cause the butter to soften too much; to avoid that chill it in the fridge.

Discover More ›

What happens if you put too much cornstarch in buttercream? ›

Avoid adding more than 1 US tbsp (15 ml) of cornstarch to the buttercream frosting, or the frosting will have a starchy flavor.

What does ermine frosting taste like? ›

What Does Ermine Frosting Taste Like? Despite seeming very odd and maybe even off-putting, ermine buttercream is silky smooth and quite light. It reminds be a lot of Swiss Meringue Buttercream. It doesn't taste at all like flour and has nice vanilla flavor.

Discover More ›

Is Ermine buttercream less sweet? ›

Beyond the fact that it's less sweet than traditional buttercreams, what sets ermine icing apart is its texture. Says Senior Recipe Developer Molly Marzalek-Kelly, who developed the recipe, “I love the light, fluffy, whipped-cream like texture of it.

Discover More Details ›

Can you add color to ermine frosting? ›

If the frosting is too soft, place in the refrigerator for 15-20 minutes, before rewhipping again. Repeat placing it in the fridge in increments if necessary. Ermine frosting takes color well. I prefer to use gel color, but you can use powdered color as well.

What is the most stable buttercream for decorating? ›

The most stable of the buttercreams, Italian buttercream is made from a meringue made bystreaming hot sugar syrup into egg whites as they're being whisked.

How to thicken ermine buttercream? ›

Learn More ›

Is ermine frosting stable? ›

The good thing about ermine is with the minimal butter used and roux base, you get a stable buttercream that lasts longer in warmer climates. And, not only is Ermine stable but versatile too!

Learn More Now ›

How do you stabilize runny cream cheese frosting? ›

Adding both meringue powder and milk powder helps stabilize the extra water in the cream cheese. This stable frosting supports the weight of multiple cake layers, frosts super smooth, and pipes intricate designs.

Keep Reading ›