Pudding-Style Buttercream

1. 1

   In a small pot, bring the milk (or other liquid) and half the sugar to a simmer over medium heat. In a small heat-safe bowl, whisk the remaining sugar and flour to combine.

2. 2

   When the milk is hot, pour a small amount into the flour mixture, whisking constantly. Return the mixture to the pot of milk and whisk thoroughly. Continue to cook over medium-low heat until the mixture comes to a boil-large bubbles should emerge from the center of the pot.

3. 3

   Remove the pot from the heat and transfer to a shallow bowl. Cover directly with plastic wrap, and chill in the refrigerator for at least 1 hour.

4. 4

   Transfer the cooled pudding to the bowl of an electric mixer fitted with the whisk attachment and whip for 1 to 2 minutes to aerate. With the mixer running, gradually add room-temperature butter in 1/2-tablespoon chunks. Continue adding and mixing until all of the butter is added and the buttercream is light and smooth.

5. 5

   Beat in the vanilla and mix to combine. The buttercream can be used immediately or refrigerated in an airtight container.

* Per serving · 4 servings · Values may vary.

No additional tips available.