Black Sesame Frosting is much lighter and less sweet than traditional frosting and buttercream. The nutty flavor of black sesame perfectly complements the sweetness and the creamy texture. It is deal for adding a Asian touch to cakes and pastries.
You might also like Sesame Crème Brûlée or Dried Sweet Potato.
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Why is this Black Sesame Frosting different?
This Black Sesame Frosting is different from traditional frosting and any buttercream. The texture is fluffy like chantilly, but very stable and has longer shelf life just like buttercream. I learnt about this interesting method of adding roux in frosting recipe from RecipeTinEats, and I was impressed by how unsweet it is. By preparing roux in advance, you will have this super thick mass with just the necessary amount of sugar. And the texture is firm enough to support the air bubbles in the whipped butter, preventing them from collapsing.
Ingredients of Black Sesame Frosting
- Black Sesame Paste - Like I always mentioned, I like to use this kind of black sesame paste in a squeezable pouch. It is easy and clean to use, and keep the quality well.
- Butter - Soften, unsalted butter is what I use. You can also use salted butter and skip the salt in the recipe.
- Flour - Flour acts as a thickening agent, because the heat causes the starch granules in the flour to gelatinize, absorbing liquid and expanding.
- Sugar - Granulated sugar adds the sweetness to the recipe. By mixing granulated sugar and flour first, you can easily add hot milk into flour without worrying about clumping.
- Milk - Regular whole milk is ideal here, but you can also use 2%, low-fat or mix of heavy cream and water.
- Salt - I like to add a pinch of salt in frosting to cut the sweetness.
See recipe card for quantities.
How to make Black Sesame Frosting?
Mix flour and sugar first.
Bring the milk and black sesame paste to simmer.
Gradually add half the milk into the flour mixture. Mix with a whisk.
Pour the mixture back into the saucepan and return it to the stove over medium heat.
Cook, whisking continuously, until the mixture thickens and comes to a gentle boil. Scrap the bottom of the saucepan from time to time to avoid burning.
Transfer the black sesame roux to a clean dry bowl. It is normal that the roux seem much thicker than normal pastry cream.
Cover the black sesame roux with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Cool it down to 70°F.
You can make the roux beforehand and keep it in the fridge, but take it out of the fridge and let its temperature raise to 70°F before mixing with butter. Put the soften butter and black sesame roux in a mixing bowl.
Whip it until it is hard enough to hold the peaks. You don’t need to worry about over-mixing cause it is like making buttercream, just a lot less sugar.
Storage
Store the black sesame roux in the fridge for up to 4 days, or freeze for up to 3 months. Thaw it in the fridge one night before. And bring it back to 70°F before using.
The black sesame frosting is best used right after mixing with butter. The texture this time is the best for piping or frosting cupcake and cake. If you don’t plan on using it right away. You can store it in the fridge for up to 4 days, and take it out of the fridge 1-2 hour before using.
Recipe Tips
Temperature is the key! Both butter and sesame roux should be room temperature (around 70°F). If the butter or roux is too soft, put it in the fridge for 5-10 minutes, or use a slightly cooler roux to temper the butter.
Taste the black sesame roux if you are not sure about the cooking. If the flour is fully cooked, you shouldn’t taste any starch taste of raw flour.
Recipe FAQ
Yes, but you will also need to adjust the recipe. Add 40 grams of black sesame, and increase the milk to 250g. The nutty flavor might not be as strong as black sesame paste.
Chill it in the refrigerator for 10-15 minutes to firm up. Mix with a spatula and make sure the frosting is evenly smooth.
Looking for other recipes like this? Try these:
Recipe Card
Black Sesame Frosting
Ingredients
- 46 g all purpose flour
- 200 g granulated sugar
- 200 g milk
- 60 g black sesame paste
- 1 pinch salt
- 225 g unsalted butter soften
Instructions
- Mix: Mix flour and sugar first.
- Cook: Bring the milk and black sesame paste to simmer.
- Mix: Gradually add half the milk into the flour mixture. Mix with a whisk.
- Cook: Pour the mixture back into the saucepan and return it to the stove over medium heat. Cook, whisking continuously, until the mixture thickens and comes to a gentle boil. Scrap the bottom of the saucepan from time to time to avoid burning.
- Cool: Transfer the black sesame roux to a clean dry bowl. It is normal that the roux seem much thicker than normal pastry cream. Cover the black sesame roux with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Cool it down to 70°F.
- (You can make the roux the day before and keep it in the fridge, but take it out of the fridge and let its temperature raise to 70°F before mixing with butter.)
- Whisk: Put the soften butter and black sesame roux in a mixing bowl. Whisk it until it is hard enough to hold the peaks. You don’t need to worry about over-mixing cause it is like making buttercream, just a lot less sugar.
pjl says
this tasted amazing and instructions were perfect, thank you! I do have a good bit leftover though, do you think this would freeze/thaw well?
Sharon says
Glad to hear that you like the recipe! Yes, this recipe is freezable. Thaw it in the fridge the night before, and bring it back to the right temperature before using.
Priya says
This recipe is fantastic and a great introduction to ermine frosting! I made it as written for a friend's birthday, and it was a hit.
Jessica says
Can I add charcoal powder to enhance the black colour? How and when to incorporate?
Sharon says
You can add it when mixing with butter. Add slowly, so you can adjust the color gradually.