buttercream icing

Flour Buttercream Icing

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This delicious flour buttercream icing is super soft and fluffy. It’s easy to make and great for piping and decorating cakes and cupcakes.

Many people have asked me for my “go-to” frosting recipe and I am happy to share my flour buttercream icing recipe today! 

This is the SOFTEST and FLUFFIEST frosting ever! 

Flour buttercream icing 2

You can use it to frost your cakes and cupcakes or even make icing decorations like flowers. 

This recipe is modified from an AWESOME flour frosting my Mom makes AND the classic American buttercream frosting

The addition of FLOUR is the key to the VELVETTY texture of my buttercream.

People worry that they would taste the flour but NOPE… You won’t taste it at all!

Unlike typical buttercream icings, my flour buttercream icing recipe takes a bit more time to prepare and there are a number of steps involved.

But trust me…this flour frosting is WORTH the extra effort 🙂

Flour buttercream icing 1

To make this flour buttercream icing, you will need the following ingredients: 

2 cups shortening (I like to use 1 cup shortening and 1 cup butter) 
4 – 6 cups powdered sugar (based on your taste preference) 
1/4 cup all purpose flour 
1 cup whole milk 
1 tbsp vanilla extract (use clear vanilla extract)
1/4 tsp almond extract
1 tbsp meringue powder (optional but helps to stabilize the frosting) 

Variations:
– To make peppermint icing, omit other other extracts and add 1 tbsp peppermint extract or more if you want it very minty. 
– To make rose icing, omit all other extracts and add 1 tbsp rose water or even more if you want a very strong flavor and fragrance.
– You can also make rose icing by using 3-4 tablespoons of a rose syrup called “Rooh Afza.” It’s a sweet syrup which is sold at Indian grocery stores. However, due to its pink color, your icing will become slightly pinkish. 
– To make coconut icing, you can use coconut milk instead of other types of milks and add 1 tbsp of coconut extract instead of other extracts. If you like a slightly chunky coconut frosting, add 1 cup of finely shredded coconut after Step 7. You will need to add a little more milk to smooth out your frosting. 
Notes:
– Normally, I don’t have to add additional milk or water to smooth out my flour frosting but if the weather in your area or the temperature in your house is being temperamental, you may need to add a couple of tablespoons of water or milk to mix your frosting properly. 
– This frosting is NOT white. It’s kinda “off-white.” You can add white gel coloring to make it truly white in color.
– Before filling a piping bag and icing your cake, let this frosting sit in the refrigerator for 30- 45 minutes. It’s always easier to pipe this way.
– Use gel colors to tint your icing and don’t use liquid food coloring. If you want your icing to be red, I have noticed Americolor’s red gel color works best. It seems to have a deeper shade of red than compared to Wilton’s red gel color.
And here are the steps:

Step 1: 
In a non-stick saucepan, add flour, milk and 1 cup of powdered sugar.
The mixture will be lumpy.
best buttercream icing ever 5
Step 2:
Heat this mixture at medium to low heat.
You will need to constantly keep mixing with a whisk or a wooden spoon until everything dissolves and there are no lumps.
best buttercream icing ever 6
Step 3:
When the mixture gets thick and starts sticking to your spoon, remove this saucepan from the heat and allow it to cool and come down to room temperature.
best buttercream icing ever 7
Step 4: 
Now… in a deep bowl, add shortening and butter (if you are using it) as well as meringue powder and vanilla extract.
Mix until it starts to get a little fluffy.
best buttercream icing ever 8Step 5: 
Now, add sugar a little at a time and keep mixing (I add 1/2 cup at a time).
best buttercream icing ever 9Step 6: 
After you have added about 3 cups of powdered sugar…add the flour mixture into this bowl. 
PLEASE make sure your flour mixture is at room temperature.
If it’s hot, your butter and shortening will start to melt and it will be a disaster.
best buttercream icing ever 10Step 7: 
Mix everything properly again. 
At this point, taste your frosting to see if you are satisfied with the sweetness. If not, you can add more powdered sugar. 
And you are done!
best buttercream icing ever 11
Flour Buttercream Icing
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4 cups
 
Flour Buttercream Icing Recipe Type : Dessert Author: CakeWhiz This delicious flour buttercream icing is super soft and fluffy. It's easy to make and great for piping and decorating cakes and cupcakes.
Ingredients
  • 2 cups shortening (I like to use 1 cup shortening and 1 cup butter)
  • 4 - 6 cups powdered sugar (based on your taste preference)
  • ¼ cup all purpose flour
  • 1 cup whole milk
  • 1 tbsp vanilla extract (use clear vanilla extract)
  • ¼ tsp almond extract
  • 1 tbsp meringue powder (optional but helps to stabilize the frosting)
Instructions
  1. In a non-stick saucepan, add flour, milk and 1 cup of powdered sugar. The mixture will be lumpy.
  2. Heat this mixture at medium to low heat. You will need to constantly keep mixing with a whisk or a wooden spoon until everything dissolves and there are no lumps.
  3. When the mixture gets thick and starts sticking to your spoon, remove this saucepan from the heat and allow it to cool and come down to room temperature. I place the saucepan in the freezer for 20 minutes so that it cools down quickly.
  4. Now... in a deep bowl, add shortening, butter, meringue powder and vanilla extract. Mix until it starts to get a little fluffy.
  5. Now, add sugar a little at a time and keep mixing (I add ½ cup at a time).
  6. After you have added about 3 cups of powdered sugar, add the flour mixture into this bowl. PLEASE make sure your flour mixture is at room temperature. If it's hot, your butter and shortening will start to melt and it will be a disaster.
  7. Mix everything properly again.
  8. At this point, taste your frosting to see if you are satisfied with the sweetness. If not, you can add more powdered sugar.
  9. And you are done!
Notes
- Normally, I don't have to add additional milk or water to smooth out my flour frosting but if the weather in your area or the temperature in your house is being temperamental, you may need to add a couple of tablespoons of water or milk to mix your frosting properly.
- This frosting is NOT white. It's kinda "off-white." You can add white gel coloring to make it truly white in color.
- Before filling a piping bag and icing your cake, let this frosting sit in the refrigerator for 30- 45 minutes. It's always easier to pipe this way.
- Use gel colors to tint your icing and don't use liquid food coloring. If you want your icing to be red, I have noticed Americolor's red gel color works best. It seems to have a deeper shade of red than compared to Wilton's red gel color.
Well, that’s all for today.
If you liked this flour buttercream icing, you may like some of these other frosting/icing recipes too:

Seedless strawberry frosting

strawberry frosting

Mango frosting

mango-frosting-4

Until next time, tata my lovelies!

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12 Comments

  1. Manju @ Manju's Eating Delights

    May 24, 2013 at 10:22 am

    Hey Abeer,
    Even I’ve heard/seen recipes for buttercream that use flour in it. Nice to know it turns out great…will try it next time. So how many cups of icing does this yield?

  2. Bev

    September 21, 2013 at 2:47 pm

    Use clear vanilla and it’ll be true white. It’s a not overly sweet recipe so most men like it too!

  3. naffisa

    September 21, 2013 at 2:50 pm

    can vegetable shortening used even or 2 cups of butter?

  4. cakewhiz

    November 5, 2013 at 1:48 am

    @Nafisa… Flavor wise, using only vegetable shortening or even using only 2 cups of butter is fine. There might be a minor difference since butter adds a nice subtle flavor. But, using all butter will not be suitable for areas with high temperatures and humid climate. Shortening adds stability to a frosting and without that, your frosting will be very soft and melt very easily. Hope this helps 🙂

  5. Sadie

    December 17, 2013 at 7:38 pm

    Just made this frosting with my Son to fill cookies for school it turned out amazing we added peppermint oil and made sandwich cookies. This was easy and I will be making this my go to frosting. Thanks for the pictures and recipe.

  6. cakewhiz

    December 18, 2013 at 3:12 am

    @Sadie…I am very happy to hear that! This is my favorite icing ever! 🙂

  7. Yinka

    October 22, 2014 at 11:53 am

    What can i substitute for the meringue powder and what quantity?

    1. Abeer Rizvi

      October 31, 2014 at 6:22 pm

      I have never tried anything aside from meringue powder. So, I am not sure what else you can use. You can omit it completely, if you like. The icing may not be very stable though, especially in heat…

  8. dona

    December 4, 2014 at 1:24 pm

    have you tried cornstarch instead of flour? We us a variation of this in my area as the frosting for Red Velvet Cakes. Cornstarch leaves frosting a whiter shade

    1. Abeer Rizvi

      December 4, 2014 at 5:59 pm

      Hey Dona,
      I haven’t tried this frosting with cornstarch but that’s a great suggestion. I will give it a shot soon coz I am personally not too fond of the off-white color and white frosting would just be awesome! I will be sure to update the post when I try that modification 🙂

  9. Melody Duncan

    December 14, 2014 at 8:50 am

    For a true white frosting, use only shortening and add 1 tsp butter flavor extract.

    1. Abeer Rizvi

      December 14, 2014 at 10:33 pm

      Actually, this frosting will never be truly white because of the use of flour. It’s always going to be slightly off-white color but that’s fine with me coz I usually color my icing anyways. Someone mentioned in the comments above you that using cornflour instead of all purpose flour can retain the white color. I have to try that out though…

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