Author Notes
A play on a traditional roux, this frosting is made with a flour & milk thickening. Once you make it, you'll never want to make another kind of buttercream. —Jennifer
Ingredients
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1/2 cup
Butter
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1/2 cup
Margarine
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12 tablespoons
Flour, sifted
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1 cup
Heavy cream
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2 cups
Superfine sugar, sifted
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to taste
Vanilla or vanilla bean
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1 cup
Milk, full-fat
Directions
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Heat milk and heavy cream in a medium-sized sauce pan over medium head.
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Whisk in flour. Keep whisking vigorously until mixture is very thick. 5-10 minutes. Mixture should be a smoothe and lump-free paste.
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Cover pot loosely with plastic wrap and put in fridge for at lest 20 minutes, or until cooled.
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With an electric mixer (it is best to use a stand mixer if you have one) beat the margarine, butter, and sugar for 20 minutes on a medium-high speed. It's very important to cream this long.
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Add in milk & flour thickening. Beat the mixture on medium-high for another 15 minutes.
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Add in vanilla (I usually use about a tbs) and beat for another minute.
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