This old-fashioned cooked Flour Buttercream is undeniably as creamy and luscious as the best whipped cream, or Swiss Meringue or French Buttercreams. This buttercream is not only delicious, it also pipes beautifully with a pastry bag and decorating tips. Flour Buttercream goes by many names, such as Ermine Buttercream, Boiled Milk Frosting, Cooked Flour Frosting, Roux Frosting, Cloudburst Frosting, Heritage Frosting and Mock Buttercream. Any name you choose, it is thought to have been used with the original Red Velvet Cake, and is my choice also. Click here for my Red Velvet Cake recipe. Flour and milk are cooked to create a thick white sauce, removing any raw flour flavor. The cooled mixture is then added to creamed butter and sugar and beaten until it’s thick and fluffy, and possibly the most delicious frosting you have ever tasted. This makes about 6 cups of frosting, enough to generously fill and frost a 9-inch layer cake or frost at least 2 dozen cupcakes. Leftover frosting may be refrigerated. The photo below is a small portion of a larger photo taken by our Daughter-in-Law Christie for our Grandson Dallas’s 2nd Birthday. The cupcakes are frosted in blue (created with navy blue and black food color) and then garnished with white chocolate shards and edible silver stars. See more of Christie’s photography at Christie Hickey Photography.