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