Flour Frosting

Flour in the frosting? Albeit sounds weird and unappetizing, this frosting had received raving reviews from many baking enthusiasts. In my quest to look for a perfect frosting, I decided to try this for myself. A taste of the real frosting worth more than reading a thousand reviews, right?

The result? If you had tried buttercream before, you will find this less oily than buttercream, maybe because of the addition of the flour mixture. It is easy to handle, hold up well and can be piped with ease, suitable for cupcake topping. If you are planning to use this for cake, I am not confident that it can be leveled off easily for a smooth looking surface, as it gets a little, just a little, lumpy. However, I am sure it will work as a filling just well.

I love buttercream, and I love this even more because it is less oily. This recipe is a keeper!

Flour Frosting
make 6 cupcakes

Ingredients

2.5 tbsp flour
120g milk
1/2 tsp vanilla essence
110g butter
100g sugar

Cooking Directions

Heat up flour and milk for around 6 minutes, stir constantly. Let cool (not in fridge).
Add vanilla essence to flour mixture. Set aside.
Whip butter and sugar until light and fluffy, then add A and whip for another 45 seconds.
Set aside in fridge for at least 3 hours.
Take out the frosting from fridge 30 minutes before using. If it is not smooth, whip lightly again until smooth.