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.

This post is linked to:

The Weekend Social

Foodie Friday