Someone has requested a cake frosted in a type of frosting that was quite popular in the 1970's and 1980's. The frosting is described as being kind of stiff, yet made of corn starch and a few other ingredients. From what I've been told, it is not as sweet as butter cream frosting. Any ideas? Thanks so much?
3 tablespoons cornstarch
1 cup milk
1 cup sugar
1 cup butter
1 tsp vanilla
pinch of salt
Sift the sugar, starch, salt together in a saucepan.
Pour over 1/4 cup milk and stir to a paste without lumps.
Add the remaining 3/4 cup milk.
Heat to cook over medium heat, whisking constantly to a pudding-like thickness with slow bubbles popping on the surface. Remove.
Pour into the bowl of an electric mixer. Add vanilla.
Press plastic to the surface, and set aside to cool. [OR You can chill it in the refridgerator, OR beat by machine until cool.]
Cream butter until light; add cornstach mix in portions.
Beat well. By the last portion, the frosting should look light and fluffy.
If too soft, chill slightly: then beat again. A touch of powdered sugar can be added [only a bit!] to reach the proper consistency if still soft..
* gluten-free: for lactose-free, use dairy-free margarine and soy-milk