I have been looking for less sweet butter cream! This is a great way to prepare frosting. This needs milk, normal granulated sugar instead of powdered sugar, butter and flour.
Link to the recipe from serious eats. There are lots of helpful photos- https://www.seriouseats.com/2019/05/how-to-make-flour-frosting-ermine.html
28g of all-purpose flour (about 3 tablespoons plus 2 teaspoons)
170g of milk, any percentage will do (about 3/4 cup)
96g sugar (any type)
Heaping 1/4 teaspoon (1.5g) Diamond Crystal kosher salt. For table salt, use about half as much by volume or the same weight
160g unsalted butter, softened to about 18°C
1/2 teaspoon of vanilla extract (7g)
1. In a small sauce pot, whisk together flour and milk. Place over medium heat, whisking constantly, and cook until thick and pudding-like, about 2 minutes. Off heat, add sugar and salt. Whisk until sugar has dissolved and the “pudding” is homogeneous but thin. Scrape mixture into a wide, shallow dish, such as a pie plate, and cool to approximately 21C.
2. Place butter in the bowl of a stand mixer fitted with a paddle attachment. Mix on low until the butter looks smooth, then increase speed to medium and beat until soft and light, about 5 minutes. Begin adding the cooled pudding, a few tablespoons at a time. Once it’s fully incorporated, pause to scrape bowl and beater with a flexible spatula, then resume beating until perfectly smooth.
3. Switch to the whisk attachment and add vanilla. Whip on low to combine, then increase speed to medium-high and continue whipping until silky-smooth and soft, with a light, melt-in-your-mouth consistency, about 3 minutes more, or to a working temperature of approximately 24C. Season to taste with additional salt and/or vanilla as needed. Use immediately, or consult the troubleshooting guide below to address any textural inconsistencies.
*Troubleshooting: If the frosting feels dense, stiff, greasy, or curdled, it is likely too cold; to warm, briefly set over a pan of steaming water, just until you see the edges melting slightly, then re-whip. If the frosting feels soft and loose, it is likely too warm. Pop it in the fridge for 15 minutes to cool, then re-whip.
*Make-Ahead and Storage
In a quart-sized, heavy-duty zip-top bag, the frosting can be refrigerated for one week or frozen for several months. Before use, thaw to about 21C and re-whip until smooth, consulting the troubleshooting guide above as needed to address textural concerns.