This buttercream recipe pretty much blew my mind. I owe a big thank you to my other mother, Marilynn, for this recipe (She was married to my father, and “other mother” is more fitting than “step mom”). I’m not a big frosting person; buttercream and cream cheese frostings are usually just ok, and I can take them or leave them. I also tend to have trouble getting my powdered sugar incorporated into the buttercream. It just ends up being lumpy.
Well, this buttercream frosting takes care of that because it uses (are you ready for this?) granulated sugar! Don’t worry – it’s not gritty at all. In fact, it has the texture of a light whipped cream with the flavor of a sweet, vanilla buttercream. It’s honestly the best frosting (buttercream or otherwise) that I’ve ever had.
One note – to get the best flavor, you’ll want to use real butter and pure vanilla extract. This frosting recipe will frost a 3 layer cake or generously frost about 24 cupcakes. Also, you may want to check out my chocolate and cream cheese versions of this recipe.
- 7 T. all-purpose flour
- 1 ½ c. milk
- 1 ½ T. pure vanilla extract
- 1 ½ c. salted butter. at room temperature
- 1 ½ c. granulated sugar
- Pinch of salt
- In a small saucepan, whisk flour into milk and heat, stirring constantly, until it thickens. It will be the consistency of a thick pancake batter.
- Remove from heat and let it cool to room temperature.
- Stir in vanilla.
- While the mixture is cooling, cream the butter, sugar, and salt together until light and fluffy on medium high, about 5 minutes.
- Then add the completely cooled milk mixture.
- Beat it for about 5 minutes on medium-high to high until it looks like whipped cream. It may look separated at first, so keep beating it until it comes together and looks like a whipped cream.