Fresh Butter Roux Frosting
Butter Roux Frosting
ingredients
1 cup milk
3 tbsp flour
1 cup caster sugar
250g unsalted butter, softened
3 tbsp flour
1 cup caster sugar
250g unsalted butter, softened
1 tsp vanilla, or other flavouring of your choice. You can also stir in 50g melted dark or white chocolate, or 2tbsp matcha powder. If you want to colour the frosting, use gel colours.
mixing
In a small saucepan, mix the flour with a little milk until you have a smooth paste, then add the rest of the milk. Cook mixture over a medium heat until the mixture thickens and boils. Cool to room temperature – this is important, if the flour mixture is too hot the resulting frosting will be soupy! If this happens, chill the mixture and beat again.
Cream the butter and sugar until light and fluffy. With the mixer still running, add the flour mixture, a tablespoon at a time, beating until all incorporated. Add flavouring and colouring as required.
Cream the butter and sugar until light and fluffy. With the mixer still running, add the flour mixture, a tablespoon at a time, beating until all incorporated. Add flavouring and colouring as required.
Refrigerate the mixture for 10-15 minutes before use.
I made my own caster sugar by blending granulated, and used a hand mixer instead of stand. When I added in vanilla, it started to separate….???
Sorry to hear that – check that the mixture isn’t too cold – this happens some times if the butter was cool, or it is a cold day. Immerse the bowl in the sink filled with hot water for about 30 seconds, then remove and continue to beat. You may need to repeat this process.
Alternatively, the mixture might be too warm, in which case, put the bowl in the fridge for 10 minutes then beat again.
Kadri