Ever since I started Baking Basics Series, I have been obsessed with different types of butter creams. When I posted Italian Meringue butter cream, many of you asked about any egg less butter cream to resemble the same texture but I had no clue. For the red velvet cake I made this boiled flour butter cream, but it was quite simple to make and was very loose. I just covered my cake with that butter cream but couldn’t pipe any designs on that. Now I know what I did wrong. I didn’t beat it for long. I just mixed the flour mixture and butter long enough to incorporate the butter. So I ended with a light fluffy but slightly loose cream which was also tasty.
I made a video demonstrating the making mof Eggless Red Velvet Cake with Boiled Flour Buttercream. I hope you like it. If you like my video, please do not forget to subscribe to my channel.
While reading through recipes, I came to know about the beating part which was so much like the IMBC. For IMBC you need to beat the cream for more than 5 minutes to get a fluffy butter cream. Other wise you will end up with a soup like butter cream. So this time I was patient and beat the mixture until it was stiff enough to pipe. And I need to warn you. It is so much like whipped cream. If you over beat it, it would break and you will be left with buttery chunky cream. So the technique is to beat the cream just until it holds shape. And then even though your brain asks you to beat just stop!!! And another important point to be noted is that this butter cream is non crusting type and so it stays soft even after you leave it at room temperature. MAke sure that the cake stays in a cool place because over heat can melt the butter.
The preparation of this butter cream is so different from all the other butter creams you have known through this blog. At first a custard with milk, sugar and flour is cooked and then it is whipped with butter to get the fluffy butter cream. There are some points to be noted while making this butter cream. The custard should not become too thick. If it becomes thick, it will easily g to the lumpy stage which will not give you the perfect smooth butter cream. Even though there are lumps in the custard, make sure to pass it over a sieve to discard the lumps. The custard must be at room temperature while adding butter. If it is hot, the butter will melt and you will end up with a soup. If the custard is cold, then the butter will form into lumps and will not incorporate well. So keep custard at room temperature before adding butter. And now comes the butter temperature. Butter also should be at room temperature. If cold, it will not mix well with the custard and if it is on the warmer side and liquidy, then again the butter cream will be soupy. The butter should be able to hold its shape in room temperature. I read in one blog that whipping butter until fluffy before adding it to the custard will make the job easier. So I used it in this recipe and was so happy with the results. I used it for my Eggless Red Velvet Cake ( recipe coming soon) and was so happy that I could pipe rosettes on top of it. But any how I couldn’t pipe them on the sides as it started sliding because of its smooth texture. Now let us move on to the procedure.
Flour-4 1/2 tbs
Sugar – 1 cup
Vanilla Essence-1/2 tsp
In a sauce pan mix together flour and sugar.
Add in the milk and whisk well.
Now heat the mixture and keep on stirring until it becomes a thick custard. If you lift the whisk, it should hang from the whisk but should not pour down as a stream from the whisk.
Remove from heat and keep on whisking for a minute or two.
Now cover the custard with a cling wrap making sure that the cling wrap touches the surface of the custard.
Allow it to cool completely.
In a bowl beat butter until fluffy. Keep it aside.
Take custard in a bowl and beat it well.
Now add one table spoon of butter at a time and beat until incorporated.
Once all the butter is used up, add in the vanilla essence.
Now keep on beating the mixture.
At first it will be silky and shiny but after a while it will start thickening.
Once the cream is able to hold peaks, stop beating.
You can either use it immediately or can refrigerate and use.
If refrigerated, bring it back to room temperature and beat it once more before using it on a cake.
You can easily colour the butter cream with gel colours.
Other topics under Baking Basics Series:
- Homemade Pan Release
- Ingredient Substitutes
- Eggless Baking
- Flax Gel
- Dark Chocolate Ganache
- American Butter Cream
- Homemade Veg Fondant- Gelatin Free
- How to do Frozen Butter Cream Transfer / FBCT
- Italian Meringue Butter Cream / IMBC Recipe
- Homemade Cream Cheese
- Homemade Mascarpone Cheese
- Boiled Flour Butter Cream/ Whipped Butter Cream