Go Back
Buttercream Milk Frosting | In Jennie's Kitchen

Buttercream Milk Frosting

5 from 1 vote
Prep Time 15 mins
Cook Time 2 mins
Total Time 17 mins

Ingredients
  

  • ½ cup milk
  • ½ teaspoon vanilla extract
  • 2 tablespoons 18 grams flour
  • ½ cup 112 grams |1 stick butter, softened
  • ½ cup 100 grams granulated natural cane sugar
  • Combine the milk extract and flour in small pot over medium heat. Cook, whisking constantly, until mixture has thickened considerably, almost pudding-like, about 2 minutes. Remove from heat. Pour into a bowl, press a piece of plastic film onto the thickened milk so a “skin” doesn’t form. Set in a cold spot to cool completely.
  • Meanwhile add the butter and sugar to a bowl. Beat until creamy, 3 to 5 minutes. Scrape the cooled milk mixture into the bowl. Beat until light & fluffy, about 5 minutes. Use immediately, or store in the fridge up to 3 days. Bring to temperature before using.

Instructions
 

  • Makes enough to frost a 6-inch (two-layer) cake)
  • ½ cup milk
  • ½ teaspoon vanilla extract
  • tablespoons (18 grams) flour
  • ½ cup (112 grams |1 stick) butter, softened
  • ½ cup (100 grams) granulated natural cane sugar
  • Combine the milk, extract and flour in small pot over medium heat. Cook, whisking constantly, until mixture has thickened considerably, almost pudding-like, about 2 minutes. Remove from heat. Pour into a bowl, press a piece of plastic film onto the thickened milk so a “skin” doesn’t form. Set in a cold spot to cool completely.
  • Meanwhile, add the butter and sugar to a bowl. Beat until creamy, 3 to 5 minutes. Scrape the cooled milk mixture into the bowl. Beat until light & fluffy, about 5 minutes. Use immediately, or store in the fridge up to 3 days. Bring to temperature before using.