a little gong “show”

update:  thanks platonic jeff for joining me and taking pictures. and making us all laugh.  i think everyone @ daytime loves you too (platonicaly that is) ;0)

I have to apologize… I’ve been baking (lots). I’ve been taking pictures (lots).  I’ve been back on Ottawa Daytime… THREE TIMES!!!  And I haven’t blogged about any of those things.

I think it’s time to get started.Last week I tried to teach Derick, TL and all of their fans how to make powdered sugar-free buttercream

Seriously… the GREATEST buttercream EVER (and I say this knowing most people swoon over a really good cream cheese frosting… but this has it beat). 

The three of us sure had fun (but then again, we always have fun), but I kinda screwed up the recipe.  Just a little…  just enough that if you watched the episode live and decided to follow our (as in my) instructions… you probably would have finished and scratched your head wondering… “did I do something wrong?”

Nope.  Not you.  Me.  I completely forgot an important step in the whole process. 

More milk.

Now if you didn’t watch – I should warn you:  this recipe says NO to powdered sugar and says YES to milk, flour, regular sugar and butter.  No lies.  You basically start off with a béchamel (well not a traditional béchamel – only the flour and milk – no butter at this point), and add that to some whipped sugar and butter.

So I’m here to make it up to you … that way you can enjoy the wonderfulness of this buttercream.  Because it truly is wonderful… amazing… incredible… rich and creamy and fluffy.  In a word: DELISH.

If you want to giggle while you start on this recipe… check out Derick, TL and I as we muddle our way through the recipe (don’t they look like they’re having a blast!?).

And then if you feel up to trying this buttercream (which you should … because it’s that good)… put away that powdered sugar and pull out a small saucepan and whisk.  Let’s get started!

baker’s note:  the recipe I’m sharing is for a dark chocolate buttercream… however the recipe I made for Daytime Ottawa was a brown sugar-cinnamon buttercream.  Omit the melted chocolate and use brown sugar and 1 tbsp cinnamon rather than regular white sugar if you’d like to try my “tv” version (which is delicious when paired with a zucchini cake).  Otherwise, the rest of the recipe remains the same (you can also omit the melted chocolate to make a vanilla buttercream too).

(powdered sugar-free) whipped buttercream


4 oz (100 g) dark chocolate, melted and cooled

1/4 c. flour, sifted

1 1/2 tbsp vanilla

1 c. milk, divided

1 c. white sugar

1 c. butter, room temperature

Think of this recipe in stages…

First start with the warm part – melt your chocolate in a double boiler (or in the microwave).  Once melted, set aside and allow it to cool.

Then start on the  faux béchamel.

Grab a small saucepan (as mentioned to Derick and TL, a small saucepan works better than a medium one) and whisk together the flour, vanilla and 1/4 c. milk

Whisk until there are no lumps, then place the pan over medium heat – whisking continuously: slowly adding the rest of the milk (this is the part I left out on the show).   You’ll notice that the mixture thickens and starts to pull away from the sides of the saucepan – about 4 minutes.  Turn the heat down to low and continue whisking for another 3 minutes.  Now… remove the saucepan from heat and keep whisking the mixture for another 2 minutes.  This is important.  Otherwise it’ll keep cooking – and you don’t want that. That’s it.

Now – you can either wait for your faux béchamel to cool to room temperature – or do like me – and pass it through a strainer – this cools it down nice and quick and gets rid of any lumps you might get during the cooking process.While you are passing the faux béchamel through the strainer – start whipping your butter and sugar mixture together.  Using the paddle attachment of your stand mixer, whisk the butter and sugar at medium-high speed until light and fluffy – 7 minutes (that’s normally the amount of time I need to strain the faux béchamel). Turn your mixture down to slow and slowly add the melted chocolate – increase the speed to medium incorporating the chocolate into the whipped butter/sugar.

Once incorporated, return the speed to low and add in your faux béchamel.  Increase the speed to medium and whisk for another 5 minutes.

You end up with something so light and fluffy, so creamy… you end up with this… Frost your cake, or cupcakes… or heck – just dip your finger into the buttercream and enjoy.  Seriously … A-MAZ-INGMake this buttercream and I promise you that you’ll think twice about using powdered sugar again (unless you have some serious piping work to do).

2 thoughts on “a little gong “show”

  1. This is essentially the same as my favorite frosting recipe. The only difference in my method is I mix the sugar in with the milk and flour mixture. That way the sugar dissolves completely during the cooking process and there’s no chance of grainy frosting. Might have to try the brown sugar and cinnamon version though. Sounds tasty.

  2. Here’s the link to the blog I got my recipe from http://obsessedwithbaking.blogspot.com/2009/02/flour-frosting.html I used this one when I made over 200 mini cupcakes for a friend’s wedding. I’ve only had it go wrong once. The last time I made it, it seperated. I think maybe I didn’t let the flour mix get cold enough. I think next time I’d stick it in the fridge for a bit. I did notice there’s one comment telling her she did it wrong and corrects her to your method : )

    And thanks for the blog love. I started it up after the success and positive feedback (mostly yours) that I got at Cupcake Camp Ottawa. I let it slide for a bit after CCC Montreal (also came second overall there!) but I’m back into it full swing now. Hope you’ll keep reading.

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