Ingredients

The following ingredients have 4 Servings
  • 5 tbsp all purpose flour
  • 1/2 cup cane or white sugar
  • 1 cup milk (warmed up)
  • 1 tsp vanilla extract
  • Pinch of salt (if butter is unsalted)
  • 1 cup butter (softened but not too soft)

Instruction

  • In a small pot, add flour and sugar. Place on medium heat and cook for 30 seconds, whisking constantly.
  • While whisking, slowly add the milk to avoid the lumps. Keep whisking all the time.
  • Cook until the mixture thickens into a smooth thick roux, stirring all the time. Then turn off heat and let cool in the pot uncovered for 20 minutes.
  • Transfer into a bowl, cover with plastic wrap and refrigerate for 30 minutes.
  • In a large bowl, add softened butter and beat with an electric mixer for 3 minutes, until butter becomes more pale and white.
  • Then while running the mixer on highest speed start adding the roux 1 heaping tablespoon at a time until all added. Then add vanilla and salt (if using) and beat for 2-3 more minutes or until buttercream is thick and holds the peaks. Now it's ready to use!
  • Use it like any other frosting on healthy cupcakes and cakes - spread with a knife or put in a piping bag. The frosting itself is best used immediately - most fluffy. On a warmer day, frosting will hold at room temperature for about 1 hour. On colder days 3-4 hours - remove from the fridge 1 hour prior to serving to let frosting warm up.