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Tasty Kitchen’s Cooked Vanilla Flour Frosting

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I’m finally back from my 3-week long holiday from Taiwan! 3 weeks seemed really long for a holiday but we truly experienced what it means by “time flies when one is having fun”. All the photos are still processing-in-progress with X, so it will take some time before I can start posting about the trip 😉

So while waiting for the photos, I’m gonna share a very simple frosting recipe that I’ve found from Tasty Kitchen. This frosting has the texture of buttercream, but it’s not as sickly sweet as traditional buttercream. It’s also lighter and holds pretty well at room temperature. I’ve made it before for my Oreos and Chocolate Mousse Layered Cake, but I think the frosting deserves a post on its own! 😉

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Start off by measuring some milk in a pot.

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Add in some flour.

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Whisk together to combine.

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Heat it over medium heat and whisk constantly.

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Cook the mixture until it has thickened – like a glue consistency.

Let the mixture cool completely – it must be cooled completely so that it will not melt the butter mixture when added in later on.

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While the milk mixture is cooling, measure some butter and sugar.

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Cream until light and fluffy.

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Add in some vanilla extract to taste.

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Then add in the cooled milk mixture.

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Beat until light and creamy and use as desired!

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Cooked Vanilla Flour Frosting

Makes enough to fill and frost an 8-inch cake
By Jasline N.
Servings: 0

INGREDIENTS
 

  • 155 ml 2/3 cup milk
  • 3 tablespoons plain flour
  • 150 grams 2/3 cup unsalted butter, at room temperature
  • 150 grams 2/3 cup caster sugar, processed into a fine powder
  • 1/2 teaspoon vanilla extract

INSTRUCTIONS

  • Whisk the flour and milk together in a small pot. Heat the milk mixture over medium heat and whisk consistently until it has thickened into a glue-like consistency. Remove from heat and let cool completely. To speed up the process, place the pot over a ice water bath to let it cool faster.
  • In a mixing bowl, combine the butter and superfine sugar. Beat with an electric mixer until light and fluffy. Add in the vanilla extract and the cooled milk mixture. Beat with the electric mixer until thoroughly combined. Use it to fill, frost or pipe as desired!
  • Store the frosting in an air-tight container in the refrigerator for up to 5 days. Let it soften at room temperature before using.

NOTES

- Adapted from Tasty Kitchen
Tried this recipe?Mention @foodiebaker or tag #foodiebaker!

Variations:



  • Chocolate: Sift and beat in 30 grams (1/4 cup) of good quality cocoa powder.
  • Coffee: Dissolve 1 teaspoon to 1 tablespoon (personal preference) of instant coffee powder in a little warm water and mix it into the frosting.
  • Mocha: Combine the Chocolate and Coffee variations together!
  • Matcha: Dissolve 1 teaspoon to 1 tablespoon (personal preference) of green tea powder in a little warm water and mix it into the frosting.

Reader Interactions

Comments

  1. Luanne Pang says

    love the result of your frosting. I made mine using granulated sugar and want to try this one as well to see which is better. I have a question about the butter, 2/3 cup how will I measure it in terms of stick? Thank you so much.

    Reply

  6. amelia says

    HI Jasline, thank you for visiting my blog. I love this frosting, it look really good. With flour added the butter cream won’t melt so fast? Thank you for sharing the recipe.

    Have a nice day.

    Reply

  10. Jasline says

    Thanks Jo! It will probably last a couple of hours out of the refrigerator, but it will last slightly longer in air-conditioned rooms. 🙂 Hope you’ll like the recipe!

    Reply

  14. Jasline says

    Thank you! I used cornstarch as well before, I think it thickens better than flour. I think this frosting will be making appearance quite often here! 😉

    Reply

  19. Janine says

    cant wait to see your TW pictures – your travel pics always look so awesome! and definitely gonna try this one out just because the first picture got me sold!

    Reply

  23. Jasline says

    Hi Angie! Thank you! I like this frosting as it’s not as sweet as other buttercream recipes and it tastes much better than whipped cream frosting! Hope you’ll like the recipe 🙂 The frosting can keep up to 5 days in the fridge in an air-tight container. 🙂

    Reply

  24. Angie says

    This looks divine! I haven’t made a cake with frosting before, but i want to give this a go. How long can I store it in the fridge before I put it on my cake?
    Thanks!~~

    Reply

  26. ChgoJohn says

    Welcome home, Jasline! As much as I enjoy buttercream, sometimes its’s almost cloyingly sweet. Yours recipe sounds like a vast improvement. Thanks for sharing.

    Reply

  28. apuginthekitchen says

    Welcome back! I love this icing recipe. I use a very similar one for whipped cream icing. Instead of flour I use cornstarch either thickener would work wonderfully. Your icing is beautifully thick and creamy.

    Reply

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