Ingredients
Cooked Flour Buttercream
- 30 grams plain flour
- 130 grams Milk
- 120 grams cream
- 200 grams caster sugar
- 250 grams Softened butter (Room Temperature)
- 1 tsp vanilla essence
- 1/4 tsp salt
Accessories you need
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Butterfly -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Combine the flour, sugar and milk and cream into your TMX bowl and cook at 80degrees/6mins/Sp3.
The cooked flour (or roux) should appear quite thick and gluey. Transfer the flour mixture from the TMX bowl into another bowl or container and lightly cover with plastic wrap or Glad Wrap so that the plastic is touching the surface (so the roux doesn't form a skin). The roux MUST cool down to room temperature before proceeding with this recipe. You can accelerate the cooling process by popping it into your fridge for half an hour.
Once roux has reached cool / room temperate pop it back into your TMX bowl (with butterfly inserted). Add your softened butter, vanilla and salt. Whip on Speed 4 for approximately 30 seconds until light, fluffy and well combined.
Variations:
Chococolate Buttercream - add 100 grams of cooled, melted chocolate
Lemon Buttercream - add the zest of half a lemon and a few drops of Lemon Oil or Essence
Nutella Buttercream - add 100 grams of Nutella
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
I have tried this recipe twice now and have thrown it out again, its runny and such a dissapointment. If anyone has a better recipe I would love to try something else.
I found the same thing. So runny I couldn't use it.
First timer for a baked icing
I followed the recipe for choclate version - no problems at all with texture. I found it tasted alittle 'floury' - maybe I needed to cook off the flour abit more??
I made this today, disappointed, was runny, a waste of time and ingredients.
I also had trouble with the flour quantity. Cooked it once as per recipe (30g) and it was so runny I threw it out thinking I had made a mistake. Second time I had exactly the same result so increased flour to 150g total. The result was like a custard....still not thick and gluey!!! Am about to add another 50g and go with whatever the result may be. Wanting to use piping bag so fingers crossed
Hi Kirst10, thanks so much for your feedback. I can assure you the flour content in this recipe is correct. I have made this recipe about 10 times in the last month - and also demonstrated this recipe in front of 60 guests at a Thermomix High Tea event just recently and have never had a problem with the roux thickening as it should. Did you have some problems when you attempted this recipe? If you could like to let me know what happened I would be more than happy to help you work through it? Warmest regards, Tanya
I don't think the flour quantity is right in this recipe
I got to see the chocolate version being made on the weekend. I could have licked the bowl clean! I'm now wanting a party so I can have a go at making this myself.