This is a very old, traditional recipe for buttercream, made on a simple pudding base. While flour in icing may sound a little strange, this recipe is perfect for anyone who finds buttercream far too sweet! It is soft, fluffy and the least sweet icing of all.

15 min


  1. 4½ tbsp plain flour
  2. 1 cup caster sugar
  3. 1 cup milk
  4. 230g unsalted butter, cubed and softened at room temperature
  5. Pinch of salt
  6. Queen Bubblegum Flavour for Icing
  7. Queen Blue Food Colour Gel


  1. Step 1

    Whisk together flour and sugar in medium saucepan. Whisk in milk. Place saucepan over low heat and bring to a boil, whisking continuously, then cook for 1 minute.

  2. Step 2

    Remove from heat. Pour pudding onto a clean heatproof plate or shallow container. Cover immediately with plastic wrap, pressing wrap directly against pudding surface.

  3. Step 3

    In a stand mixer fitted with whisk attachment, beat butter until smooth, fluffy and lightened in color, about 2 minutes. Add cooled pudding one tablespoon at a time, mixing well after each addition. Add Bubblegum flavour and salt and beat until buttercream looks thick, smooth, and creamy, about 3 minutes.

  4. Step 4

    Add Food Colour Gel and mix until desired shade is achieved.

This smooth, glossy buttercream is made with whipped egg whites for a much lighter texture than basic buttercream.

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