I tried a new recipe today and I must say it was the best tasting buttercream I've ever made. The problem is that its made with all butter and dosent hold up with my hot hands and Texas weather. I was wondering if you all think I could get the same taste by adding half shorting or maybe some merinague(sp?) powder, or both. Maybe one of you have a similar recipe. Thanks ahead of time!

Here is the recipe:

2/3 cup granulated sugar
1/4 cup all-purposeflour
1/4 teaspoon salt
3/4 milk
1 cup cold butter
1 teaspoon clear vanilla extract


Directions

Place sugar, flour and salt in a saucepan 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 to room temperature. Add 1/2 cup butter at a time (cut into several pieces) and beat at medium-high speed until smooth. Add vanilla and beat well.

Hi,

I have a similar Recipe from Toba's book. It has more butter in it, and I have subbed in shortening for some of it. Let me know if you would like me to post it.

Berta

I would love to have Toba's recipe! Thank you so much.

I have 6 dozen cupcakes to make for this Friday....I may try something new and use this recipe.

I PM'd both of you!

Berta

Thanks!