Wednesday, May 3, 2017
Less sweet than regular buttercream, but without the endless beating of the Pioneer Woman recipe.
Yield: Enough to cover an 8" cake as pictured
- 6 3/4 tablespoons (2.1 ounces) all-purpose flour
- 1.5 cups granulated sugar
- 1.5 cups whole milk
- 1.5 cups (3 sticks) unsalted butter, cubed and softened at room temperature
- 3/4 teaspoon vanilla extract
- Pinch of salt
- 1.Whisk together flour and sugar in a medium saucepan. Whisk in milk. Place saucepan over low heat and bring to a boil, whisking continuously, then cook for 1 minute. Remove from heat. Pour the pudding onto a clean heatproof plate or shallow container. Immediately cover it with plastic wrap, pressing the plastic wrap directly against the pudding's surface. Cool.
- 2.In a stand mixer fitted with the whisk or paddle, or in a mixing bowl if using a handheld mixer, beat the butter until smooth and fluffy and lightened in color, about 2 minutes. Add the cooled pudding one tablespoon (or so...) at a time, mixing well after each addition. Add vanilla and salt and beat until buttercream looks thick, smooth, and creamy, about 3 minutes.
- 3.Use immediately or refrigerate in an airtight container or a zipper-lock bag for up to one week. To use buttercream that has been refrigerated, first allow to come to room temperature then beat until smooth and spreadable again. Cakes or cupcakes decorated with buttercream generally keep up to 3 days, stored in an airtight container in the fridge. Serve buttercream at room temperature.