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Butter-Cream Frosting Recipe

Butter cream frosting is a slow cooked frotsing made with flour, butter and milk and sweetened with sugar. The butter cream frosting is called so because it is creamed with milk and butter. The frosting is rich and creamy and can be used right away.

Summary

Health IndexJust EnjoyCuisineAmerican

CourseDessert

Ingredients

	Butter	1⁄4 Cup (4 tbs) (or margarine)
	Enriched flour	3 Tablespoon
	Milk	3⁄4 Cup (12 tbs)
	Vanilla	1 1⁄2 Teaspoon
	Butter	1⁄2 Cup (8 tbs) (or margarine)
	Sugar	3⁄4 Cup (12 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 2089 Calories from Fat 1258

% Daily Value*

Total Fat 144 g220.9%

Saturated Fat 89.8 g449.2%

Trans Fat 0 g

Cholesterol 379.8 mg126.6%

Sodium 92.9 mg3.9%

Total Carbohydrates 196 g65.4%

Dietary Fiber 0 g

Sugars 159.8 g

Protein 10 g20.8%

Vitamin A 87.8% Vitamin C

Calcium 23.4% Iron 7.1%

*Based on a 2000 Calorie diet

Directions

Melt 1/4 CUP butter in saucepan over low heat.
Blend in flour.
Gradually stir in milk.
Cook and stir till mixture thickens and comes to boiling.
Cool to room temperature.
Add vanilla.
Cream remaining butter with sugar till fluffy; gradually add milk mixture, beating till frosting is fluffy and of spreading consistency, about 5 minutes.
Frosts tops and sides of two 9 inch layers.
Note: In hot weather, chill frosting before spreading on cake.

Comments

Comments: 8 | Add a Comment

Anonymous says :

I asked for a good sugar free receipe for buttercream and it sent me to you. All receipes on this website use sugar. I can juryrig the frosting by using agave or splenda, but I was hoping for a tried and true receipe. I guess I am at the wrong website.

Posted on: 21 August 2011 - 2:27pm

Anonymous says :

How can you make a chocolate version of this recipe? Please reply asap!

Posted on: 4 June 2011 - 1:31pm

umaima says :

Yes you can..just add in 3 tbsp of melted dark chocolate in the flour mixture after it is cooked.

Posted on: 6 June 2011 - 12:18am

Anonymous says :

Yes, you can use splenda as a sugar substitute.

Posted on: 1 September 2010 - 9:25pm

Anonymous says :

does anyone know if i can use splenda as a substitute for sugar for a diabetic frosting???

Posted on: 1 September 2010 - 3:23pm

TN_Dad says :

Just to answer the previous question, it is granulated sugar. I made this for my daughter's birthday cake and it was great! Not too sweet and nice and light. Make sure to cook down the butter, milk, and flower to a nice pudding consistancy and let it cool for a long time (literally room temp!). This will allow the frosting to have a nice consistancy, but if it is too warm or not cooked down enough then the frosting will be soft and kinda wet. I wouldn't get too fancy with the frosting, but it does make for a memorable cake!

Posted on: 24 July 2010 - 4:16pm

Anonymous says :

Is it white granulated sugar or confectioners sugar?

Posted on: 1 April 2010 - 9:15am

Kathleen Bosnyak says :

This butter cream frosting is very good. It tases just like the whipped cream frosting that the bakeries use. I only made a double recipe and I wish I would of made more. I've been looking all over for this. Thank you so much for posting it.

Posted on: 18 January 2010 - 12:52pm