French Buttercream
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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.
