Thread Number: 74762  /  Tag: Recipes, Cooking Accessories
Cooked Buttercream Frosting
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Post# 985838   3/8/2018 at 14:26 by ea56 (Sonoma Co.,CA)        

ea56's profile picture
I alwayís make my own buttercream frosting with powdered sugar, but lately it seems to be a little too rich at times. Iíve seen recipes over the years for a buttercream frosting that uses a cooked, pudding like base along with the butter. Well, I finally decided to give it a try. It is a little more work than the traditional powdered sugar variety, but well worth it. I made the pudding base last night and put it in the refrigerator over night, with plastic wrap in the surface to prevent a skin from forming.
Here is the recipe:

Cooked Buttercream Frosting

1 1/2 cups sugar
1/2 cup flour
1/4 tsp.salt
1 1/2 cups whole milk or 1/2 &1/2
2 sticks butter, cut into 16 pieces, at room temperature (I used unsalted butter)
2 tsp. vanilla

In a microwave safe bowl whisk the sugar, flour and salt together, whisk in the milk to blend thoroughly and microwave for 3 mins. on high, remove, whisk, return to MW for another 3 mins, remove and whisk again, retirn to MW for another 3 mins., but check at 1 min. Its done when it comes to boil and is very thick. When done, press plastic wrap on surface and chill. When ready to make frosting, remove the pudding from the fridge and allow to come to room temp. Now beat the vanilla into the pudding for about 30 seconds, then beat in the room temp butter, one piece at a time, until all the butter has been used and continue beating for about 3 to 4 mins, until light and fluffy. Store the frosted cake in the fridge.

This frosting is light, fluffy, not too sweet and really delicious! I think itís going to be my new go to recipe for cake frosting.

Of course, if you can cook the pudding on the stove, stirring constantly to prevent scorching, but if you have a microwave, use it, itís so much easier!

Hope you will give it a try, I think you will really like it.

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Post# 985848 , Reply# 1   3/8/2018 at 15:32 by MattL (Flushing, MI)        

Looks good!  I'll have to try your variation.


I like cooked frostings, yours is quite similar to what my mother used to make and I make often.


To a scant 1/3c flour whisk in 1c milk, cook over medium heat stirring constantly until thickened.  Cool slightly.


Have ready 1/2c shortening and 1/2c butter creamed with 1c sugar  1tsp. vanilla (cream 3-5 minutes...)


Add the still warm mixture to the creamed sugar/butter mixture and beat 8-10 minutes till fluffy


I find if the cooked mixture is cooled too much the sugar in the frosting is too grainy, so I always use the cooked portion very warm.  Never had to refrigerate the cake as the milk is cooked.  Been a staple in our family since the 40's...

Post# 985860 , Reply# 2   3/8/2018 at 17:32 by bendix5 (Central Point, Oregon)        

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Both of those sound good and look easy. Next time I make a chocolate cake I will try one. I like to change things up to be different. Today I made a carrot cake. I haven't made on in quite a while. My wife has been leaving hints. I used sour cream in the frosting instead of cream cheese. I like the cream cheese on the light side anyway. Next cake will be Easter and I frost and my wife does the piping and decorations. Your cake looks great Eddie. What is on the inside. Thanks, Dano

Post# 985861 , Reply# 3   3/8/2018 at 17:43 by Gyrafoam (Roanoke, VA)        

Yeah. I've made a variation of that for years. Everybody loves it and lots of people ask what it is! When I tell them "buttercream" they look confused. They think "buttercream" is just powdered sugar, butter and flavoring.

Post# 985867 , Reply# 4   3/8/2018 at 18:03 by ea56 (Sonoma Co.,CA)        

ea56's profile picture
the inside is Yellow cake made from scratch, I spilt the layers and filled them with Lemon Filling. And Matt, by putting the sugar into the pudding mixture before cooking it there is no possiblity of it being grainy due to undissolved sugar. I looked at several different variations online and in cookbooks, and I kind of cobbled this together using the amounts and methods from various recipes that I thought would be a good idea. And the quanity this recipe produces is generous enough to fill and frost two 9Ē layers with lots of frosting.

Iím going to try making a chocolate version by adding either unsweetend cocoa or chocolate to the pudding before cooking it.

I would imagine that you could even substitue dark brown sugar for the white for a Butterscotch version. And grated lemon or orange rind could be used instead of vanilla for a citrus flavor. I plan of playing with this recipe because I really like the texture and the less sweet flavor. And I donít know why Peanut Butter couldnít be used for part of the butter.

Post# 985868 , Reply# 5   3/8/2018 at 18:07 by turquoisedude (Ogden & St-Liboire (where??), QC, Canada)        

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Eddie, here's a blender-made version of a chocolate icing I make a lot (it's from my rejected cookbook but I swear the recipe is good!!)


1 ½ cups milk

1 ½ cups sugar

3 squares unsweetened chocolate, cut into quarters

7 tablespoons all-purpose flour

3 tablespoons butter or margarine

1 ½ teaspoons vanilla


-          Place all ingredients except the vanilla in the blender jar.   Cover and blend at HIGH speed for 1 minute until thoroughly blended.

-          Pour the blended mixture into a microwave-safe bowl or pan.   Microwave at high, stirring every 30 seconds, until the mixture is thick (about 6 to 8 minutes) OR cook over medium heat, stirring constantly, until thickened.  

-          Cool slightly, then stir in vanilla.

-          Allow mixture to cool to room temperature, then chill several hours until frosting is firm enough to spread.  Fill and frost cake layers.  

-          Chill the cake in warm weather to keep the frosting firm.


NOTE: this recipe can be halved successfully

Post# 985869 , Reply# 6   3/8/2018 at 18:13 by ea56 (Sonoma Co.,CA)        

ea56's profile picture
thanks for sharing your blender chocolate frosting recipe. Iíll give it a try too. Sounds like it would be a little like a ganauce (sp). I like to try new things.

Post# 985870 , Reply# 7   3/8/2018 at 18:24 by norgeway (mocksville n c )        
I use that

On red velvet cake, its much lighter than cream cheese, and I like it better.

Post# 985887 , Reply# 8   3/8/2018 at 20:34 by Michaelman2 (Atlanta, GA)        


This recipe sounds fantastic. As you mention, sometimes buttercream is too heavy. I have marked your rendition for my file and plan to try it.

turquoisedude, your recipe sounds good as well. I am assuming the blender splinters the chocolate?

Post# 985893 , Reply# 9   3/8/2018 at 21:28 by turquoisedude (Ogden & St-Liboire (where??), QC, Canada)        

turquoisedude's profile picture

Yes, that's it - it then cooks into the mixture smoothly.  I think I need to bake this weekend now... LOL

Post# 986015 , Reply# 10   3/10/2018 at 01:57 by tolivac (greenville nc)        

Blender frosting-with my VitaMix can "cook" the frosting right in the VM blender-just put it on the "cook-soups" cycle and let it run thru ther cycle-nice piping hot!!!The spinning friction of the blades heats the mixture.and the VM is powerful enough to pulverize the chocolate squares!

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