Also known as roux frosting, flour frosting or boiled milk frosting, this will become your new go-to topping for cupcakes and cakes. Although the method seems a little unusual (you make a flour and milk roux and then beat in the butter), this frosting has less sugar than buttercream and the texture is wonderfully silky and smooth.
215g (1 cup) caster sugar
50g (1/3 cup) plain flour
250ml (1 cup) milk
200g butter, chopped, at room temperature
1 tsp vanilla extract
3 Method Steps
Step 1Place the sugar(215g (1 cup) caster sugar) and flour (50g (1/3 cup) plain flour) in a saucepan and stir until combined. Gradually add the milk (250ml (1 cup) milk), whisking until smooth after each addition. Place over low heat and cook, whisking constantly, until the mixture starts to boil and thicken. Cook, whisking vigorously, for a further 1 minute.
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Step 2Transfer mixture to a bowl. Set aside, whisking occasionally, for 5 minutes to cool slightly. Cover the surface of the mixture with plastic wrap. Place in the fridge for 1 hour 30 minutes or until cooled completely.
Step 3Use electric beaters to beat the butter (200g butter, chopped, at room temperature) in a bowl until pale and creamy. Add the milk mixture, 1 tablespoonful of the milk mixture at a time, beating well after each addition. Add the vanilla (1 tsp vanilla extract) and beat until well combined.