Chowhound Presents: Table Talk with Yotam Ottolenghi and Helen Goh of Sweet: Desserts from London's Ottolenghi | Ask Your Questions Now ›

Home Cooking

making cooked flour buttercream, help needed!


Home Cooking 10

making cooked flour buttercream, help needed!

ediecooks | Apr 11, 2009 12:41 PM

I made this frosting recipe:

basically it's flour cooked with milk till thickened, then cooled and mixed into the butter/sugar which has been beaten till fluffy.

i let the butter get to room temp before i beat it and by the time it got to 'fluffy' in my KA, and then i added in the cooled milk/flour, it all came out so SOFT. I didn't beat it for very long once it was combined, should i have? other recipes i'm finding on seem to say so.

the flour/milk wasn't fully cooled, it was still warm when i added it. which i thought would be needed to melt the granulated sugar.

the taste is fantastic but the texture is so soft. I usually pipe frosting onto my cupcakes but i won't be able to do that with this.

.....i have it in the fridge and am planning on taking it out, letting it sit for a bit then beating/whipping it again tomorrow before i use it.

any guidelines, experiences, advice?

Want to stay up to date with this post?

Recommended From Chowhound