Thursday, May 12, 2005

Buttercream Frosting

Buttercream Frosting (Adapted from BH&G)

1 1/2 cups milk
1/3 cup all-purpose flour
1/8 teaspoon salt
24 tablespoons (3 sticks) salted butter, softened
1 1/2 cups granulated sugar
2 teaspoons vanilla

In a medium saucepan, add milk, flour and salt - whisk until flour has dissolved. Place over medium heat, whisking, and cook until thickened and beginning to bubble. Reduce heat and cook, stirring, for 2 minutes. Remove from the heat and scoop into a bowl - cover with plastic wrap and place in the refrigerator until it has cooled down.

In a large mixing bowl, cream together butter and sugar until light and fluffy, about 5 minutes. Beat in vanilla extract. Scrape down the sides of the bowl - add the cooled milk mixture, 1/4 cup at a time, beating on low until smooth.

We made this for the Red Velvet Cupcakes.


  1. Joe,

    Glad you decided to make the original buttercream icing for the cupcakes. My mom made me a red cake for my birthday every December & I think those who use cream cheese icing are really missing out. And your cookies are gorgeous! How about opening a bakery? SPRINKLES charges $3.25 for cupcakes & I've seen $5 brownies online. Makes me think it might be worthwhile.

    Martha in KS

  2. Does this buttercream frosting hold up at room temperature or does it have to be refrigerated?

  3. Anon - I don't believe we refrigerated the assembled cupcakes and the frosting was fine. I guess it depends on how warm your room temperature is or how long you intent to keep it there.