Flour Buttercream.

1. 1

   Heat milk and heavy cream in a medium-sized sauce pan over medium head.

2. 2

   Whisk in flour. Keep whisking vigorously until mixture is very thick. 5-10 minutes. Mixture should be a smoothe and lump-free paste.

3. 3

   Cover pot loosely with plastic wrap and put in fridge for at lest 20 minutes, or until cooled.

4. 4

   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.

5. 5

   Add in milk & flour thickening. Beat the mixture on medium-high for another 15 minutes.

6. 6

   Add in vanilla (I usually use about a tbs) and beat for another minute.

* Per serving · 4 servings · Values may vary.

No additional tips available.