Toasted Rice Buttercream
I got the idea for this buttercream at work and had a very hard time concentrating thereafter. It's kind of an exotic flavor, which I really like. I think it pairs nicely with the almonds and cherries, and I can't wait to dream up more infusions!
  • ½ c white rice
  • 1½ c (155 ml) milk
  • ⅓ c (78 ml) heavy cream
  • 1½ c (300 g) sugar
  • ⅓ c (47 g) all-purpose flour
  • 1½ c (355 g) butter, room temp and cubed
  • 1 tsp vanilla
  1. Place the white rice in a small pan. Do not add oil. Set the pan over medium heat and begin to toast the rice. Toss the pan occasionally and cook until the rice is a sandy brown color. Pour the hot rice into a heat-safe container and pour over the milk and cream. Stir and cover tightly. Place in the fridge and allow to chill and infuse at least 8 hours. Strain, reserving the dairy and discarding the rice.
  2. After 8 hours have passed, combine the sugar and flour in a cool saucepan. Gradually stir in the rice-infused dairy, stirring well so that the flour does not clump. Set the pan over medium heat, and stirring frequently, cook the mixture until quite thick and pasty, 10-15 minutes.
  3. Remove the pan from heat and pour the mixture into the bowl of your mixer. Fit with the paddle attachment and whip on high speed until the outside of the bowl is cool to the touch, about fifteen minutes.
  4. When the bowl is cool, add the butter all at once and whip on high speed until very light and fluffy. Add the vanilla and whip to combine.
The base recipe for this frosting is from Baked, New Frontiers in Baking
Recipe by Whisk Kid at