Healthy Buttercream Frosting
Light and fluffy Healthy Buttercream Frosting is what any cake or cupcake needs to make it perfect. It's an ermine icing made with flour, sugar, milk and butter, whips up silky smooth and does not taste overly sweet!
Servings: 12
Calories: 193kcal
Ingredients
- 5 tbsp all purpose flour
- 1/2 cup cane or white sugar
- 1 cup milk warmed up
- 1 tsp vanilla extract
- Pinch of salt if butter is unsalted
- 1 cup butter softened but not too soft
Instructions
- In a small pot, add flour and sugar. Place on medium heat and cook for 30 seconds, whisking constantly.
- While whisking, slowly add the milk to avoid the lumps. Keep whisking all the time.
- Cook until the mixture thickens into a smooth thick roux, stirring all the time. Then turn off heat and let cool in the pot uncovered for 20 minutes.
- Transfer into a bowl, cover with plastic wrap and refrigerate for 30 minutes.
- In a large bowl, add softened butter and beat with an electric mixer for 3 minutes, until butter becomes more pale and white.
- Then while running the mixer on highest speed start adding the roux 1 heaping tablespoon at a time until all added. Then add vanilla and salt (if using) and beat for 2-3 more minutes or until buttercream is thick and holds the peaks. Now it's ready to use!
- Use it like any other frosting on healthy cupcakes and cakes - spread with a knife or put in a piping bag. The frosting itself is best used immediately - most fluffy. On a warmer day, frosting will hold at room temperature for about 1 hour. On colder days 3-4 hours - remove from the fridge 1 hour prior to serving to let frosting warm up.
Notes
- Makes enough to frost 12 cupcakes generously with tall swirls (pictured), or 24 cupcakes swirled on with a knife, or a two or three layer 20 - 23cm/8-9" cake.
- Store: Refrigerate frosted baked goods for up to 3 days. Refrigerate frosting (not on baked goods) for up to a 1 week. Rewhip before using.
- Make ahead: The flour roux can be made a day ahead and refrigerated covered (to avoid a thin film from forming on top). Take it of the fridge 1 hour prior to mixing into the buttercream.
- Freeze: Freeze frosting in an airtight container or up to 3 months. Thaw in the fridge overnight.
- Flour: I think you can use all-purpose gluten free flour, I haven't tried though. I do not recommend to use whole wheat or spelt flour as you will be able to see the bran in frosting. Also almond flour might make the frosting gritty and might not thicken. Do not worry, you will not taste the flour at all!
- Sugar free replacement: You can replace sugar with monk fruit extract or erythritol on 1:1 ratio.
- Softened butter: When you touch the butter, your finger should leave an indent that isn't glossy. So butter should be soft but not melted soft.
- Vegan butter: I do think it will work! Also I used salted butter (not vegan) and frosting came out delish!
- Milk: I used homo milk. You can use any fat % but keep in mind frosting will be less creamy. Dairy free milk will work as well.
Nutrition
Serving: 1/12th (2.5 tbsp or for 1 cupcake) | Calories: 193kcal | Carbohydrates: 12g | Protein: 1g | Fat: 16g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 43mg | Sodium: 144mg | Fiber: 1g | Sugar: 9g