Grandmom Jean's Buttercream
My grandmother made the best butter cream I've ever tasted. She always claimed it was given to her by the chef at the Waldorf-Astoria. We'll never know if that's true but this is a wonderful traditional flavored buttercream that virtually compliments almost any type of cake.
Ingredients
- 2 cups milk
- ½ cup + 2 tablespoons of flour
- 1 cup granulated sugar
- 1 cup butter 2 sticks, softened
- 1 teaspoon vanilla extract
Instructions
Cook the Base:
- In a medium saucepan, whisk together the milk and flour until smooth.
- Place the saucepan over medium heat and cook, stirring constantly, until the mixture becomes thick and starts to bubble.
- Reduce the heat to low and cook for an additional 2 minutes, then remove from heat.
- Allow the mixture to cool completely at room temperature, but not cold.
Cream the Butter and Sugar:
- In a large bowl, cream together the granulated sugar and softened butter until light and fluffy. This can be done with a hand mixer or a stand mixer fitted with the paddle attachment.
- Add the vanilla extract and mix until well combined.
Combine the Mixtures:
- Gradually add the cooled milk and flour mixture to the creamed butter and sugar.
- Beat the mixture on a high speed until it is well combined, creamy, and holds stiff peaks.
Final Steps:
- If the buttercream seems separated at first, continue beating until it comes together.
- Once the buttercream is smooth and well-combined, chill it slightly before using for easier spreading.
- Enjoy using this buttercream to frost cakes, cupcakes, or any other dessert that calls for a touch of sweetness and tradition.
Nutrition
Serving: 1sliceCalories: 292kcalCarbohydrates: 28.4gProtein: 2.6gFat: 19.5gSaturated Fat: 12.3gCholesterol: 53mgSodium: 154mgFiber: 0.2gSugar: 22.3gCalcium: 65mg
Tried this recipe?Let us know how it was!