Flour Frosting

Flour Frosting

Flour in the frosting? Albeit sounds weird and unappetizing, this frosting had received raving reviews from many baking enthusiasts. In my quest to look for a perfect frosting, I decided to try this for myself. A taste of the real frosting worth more than reading a thousand reviews, right? 

The result? If you had tried buttercream before, you will find this less oily than buttercream, maybe because of the addition of the flour mixture. It is easy to handle, hold up well and can be piped with ease, suitable for cupcake topping. If you are planning to use this for cake, I am not confident that it can be leveled off easily for a smooth looking surface, as it gets a little, just a little, lumpy. However, I am sure it will work as a filling just well. 

I love buttercream, and I love this even more because it is less oily. This recipe is a keeper! 

Flour Frosting
make 6 cupcakes

  • 2.5 tbsp flour
  • 120g milk
  • 1/2 tsp vanilla essence
  • 110g butter
  • 100g sugar
Cooking Directions
  1. Heat up flour and milk for around 6 minutes, stir constantly. Let cool (not in fridge).
  2. Add vanilla essence to flour mixture. Set aside.
  3. Whip butter and sugar until light and fluffy, then add A and whip for another 45 seconds.
  4. Set aside in fridge for at least 3 hours.
  5. Take out the frosting from fridge 30 minutes before using. If it is not smooth, whip lightly again until smooth.
Tips: The purpose of refrigerating for 3 hours is for the sugar to dissolve in the frosting, preventing gritty texture. 

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  • 2.5汤匙面粉
  • 120克鲜奶
  • 1/2茶匙香草精
  • 110克牛油
  • 100克糖

  1. 面粉和牛奶加热约6分钟,不断搅拌。放凉。
  2. 加入香草精华。
  3. 牛油和糖打到轻和蓬松,然后加入面粉糊再打45秒。
  4. 放入冰箱冷藏至少3小时。
  5. 使用前30 分钟丛冰箱取出,如果不够顺滑,再轻轻搅打,直到顺滑。


  1. hi
    is it so little flour 2.5 tbsp only

    1. Yup that's right, do take note that the frosting is only for 6 cupcakes though.


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