French Buttercream Icing

French Buttercream
  • 2/3 cups sugar
  • 1/4 cup flour
  • 1/4 tsp. salt
  • 3/4 cups milk
  • 1 cup cold butter
  • 1 tsp. clear Vanilla Extract
Place sugar, flour and salt in sauce pan and mix thoroughly; stir in milk.
Cook over medium heat and stir constantly until very thick.
Remove from heat and pour into a medium mixing bowl.
Cool at room temperature.
Add 1/2 cup butter at a time and beat at medium-high speed until smooth.
Add vanilla and beat well.
Chill icing for a few minutes before decorating.
Iced cake must be refrigerated until serving time.
Yeilds 2 cups


When filling layers, use less filling than you usually would.
Your dam of icing should also be far enough from the edge so the filling doesn’t flow out and form a bubble in the icing.
The Wilton cake icer tip (# 789) is an invaluable timesaver in icing wedding tiers.
You will have fewer crumbs when icing, if cakes are baked a day in advance.