Less Sweet Fluffy Vanilla Frosting with Flour Roux
A fluffy vanilla frosting made from a cooked flour and milk paste whipped into butter and a little sugar.
Equipment
- Small saucepan
- Whisk
- Electric mixer
- Spatula
- piping bag
Ingredients
Main Ingredients
- 5 tbsp all purpose flour
- 1 cup milk warmed, whole milk ideal
- 1 cup granulated sugar can be reduced to 1/2 cup
- 1 ½ tsp vanilla extract
- 1 pinch salt
- 1 cup unsalted butter 225 g, softened but not too soft
- ¼ cup unsweetened cocoa powder optional, for a chocolate version
Instructions
Cooking
- Thicken the base. Whisk the flour into the milk over medium heat until it turns thick like pudding, then take it off the heat.
- Cool fully. Cover the surface with plastic wrap and cool to room temperature so the butter will not melt.
- Whip the butter. Beat the butter with the sugar for 3 to 5 minutes until pale and fluffy.
- Combine. Beat in the cooled paste a spoonful at a time with the vanilla and salt until smooth and airy.
- Optional chocolate. Beat in the cocoa for a chocolate version, then frost cooled cakes or cupcakes.
Notes
Substitutions: Cut the sugar to 1/2 cup for a milder frosting. Add 1/4 cup cocoa powder for a chocolate version.
Tips: The paste must be fully cool and the butter softened but not too soft.
Storage: Refrigerate up to 4 days and re whip before using. Do not freeze.