Thursday, February 5, 2015

How to Make the Perfect Buttercream Filling

It is the sweet, romantic month of February. After the dark, cold, bleakness of January I think it is time for some food fun. Now this post may look a bit familiar to you regular readers.  Yes, I did mention buttercream filling and how to make it in my post about Buttercream Coffee Cake, but as buttercream is so important on its own, I really thought it deserved its own post.

Buttercream is easy to make if you follow, to the letter, my recipe below (the secret is in the creaming), and has the amazing ability of making anything fancy. Master this skill and you will be able to turn whatever you have on hand into a fancy dessert when those annoying unexpected guests happen to drop by.

If you have a simple pound cake or quick bread on hand, split it horizontally and add a layer of buttercream filling.

Any flavor cupcake can be deliciously filled with buttercream.  Fill up a pastry bag fitted with a star tip, press it into the bottom of a cupcake (or muffin for that matter) and squeeze a hefty amount of filling inside. A delicious surprise for your guests.

The same pastry bag and star tip can be used to fill hollowed out strawberries.

Short of icing for that special cake? Use buttercream filling as a makeshift frosting.

If you can dream it up, buttercream can help you out. This is a recipe that should be in every cook's repertoire.

Buttercream Filling

¼ cup flour
½ teaspoon salt
1 cup whole milk
2/3 cup butter
1 cup granulated sugar
1 teaspoon vanilla extract

In a medium saucepan set over low heat, combine flour, salt, and milk.  Cook, whisking constantly, until very thick.  Cool.  In the work bowl of a stand mixer fitted with the paddle attachment, cream butter for 5-7 minutes.  Gradually add sugar during the last minute and continue beating for 5-7 additional minutes.  Add cooled flour mixture and beat until light and fluffy 1-2 minutes.  Blend in vanilla extract.

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Marigene said...

Now you are talking about something I love and don't make very always comes out way too heavy. I am going to try this recipe...the only time I have ever cooked an icing, other than the 7 minute one, is for a red velvet cake, but it didn't call for beating the butter before or after adding the flour mixture for any length of time...looking forward to a lighter icing!
Have a great rest of the week, Pattie.

La Table De Nana said...

I have never heard of this one..Thank you!Looks perfect!

Raquel said...

I have this earmarked for either this coming weekend or next! Can't wait. Speaking of filling cupcakes, I am thinking of doing Devil's food with a cocoa mascarpone filling and ganache icing for Valentine's.

Alycia Nichols said...

I have never made a frosting or filling that requires cooking. I'm going to try this!!!!!! I'm always on the hunt for better!