This one takes about 11 minutes worth of beating, but is well worth it.
NOTE:
When you first taste this frosting, you may detect some of the granulated sugar in it and it may have a slight “gritty” texture. I found that after a couple of hours any of the “gritty” sugar crystals dissolve on their own, and the frosting becomes perfectly creamy. Tastes remarkably like sweetened whipped cream.
Recipe Ingredients
1 cup of milk
4 Tablespoons all-purpose flour
1 stp vanilla
1 cup caster sugar
1 cup unsalted butter – softened
Frosting Recipe Directions
Place 1 cup of milk into a medium saucepan. Add 4 tablespoons of all-purpose flour to the milk and whisk together. Cook over medium high heat, stirring continuously, until it becomes a very thick smooth paste. This can take 3-4 minutes.
Remove from heat and let cool completely.
Beat the cooled flour/milk mixture with 1 tsp of vanilla on high speed for 4 minutes. It will become a smooth paste again.
In a separate bowl combine the 1 cup sugar and 1 cup softened butter together with a electric mixer. Blend on high for 4 minutes.
Combine the flour/mik, butter/sugar mixtures together and beat on high speed with an electric mixer for 3-4 minutes until super fluffy.
Tint frosting if desired and use as you would any frosting.
Makes enough to frost a two layer 8″ cake or 24 cupcakes.
Tried this today and tastes just like whipped cream. Although you do have to sift the flour. Also she doesn't specify what type of butter she used if either salted or unsalted. I went with the salted and it tasted awesome. Will definitely do this again.
I personally put mine in the fridge. I'll test it for a week and see if the taste changes. That is if it lasts that long in my house. Half is already gone :)
I have the worst time with this frosting though it tastes great. It will not color and piping is a nightmare because of the high ratio of fat, gets too soft in the piping tube. Color makes it look grainy.
Okay so I tested this recipe and put in the fridge. Needless to say it is best when made the day it is being used. Wen I put it in the fridge it look good, but when I tried to rewhip it, it just sepearated and looked like a big oozes mess. And it had an after taste of grainy cheese. I would make this recipe again, only if it were to be eaten right away. Nt good refrigerated.
I can't wait to try this. The cupcake looks beautiful!
Tried this today and tastes just like whipped cream. Although you do have to sift the flour. Also she doesn't specify what type of butter she used if either salted or unsalted. I went with the salted and it tasted awesome. Will definitely do this again.
How must it be stored? What is the shelf life?
Lovly site u v got here......................
cant wait to try it! does this need refrigeration???
I personally put mine in the fridge. I'll test it for a week and see if the taste changes. That is if it lasts that long in my house. Half is already gone :)
Thanks for posting this. I will definitely try! Do you think it will work with rice flour or other gluten-free flour?
I have the worst time with this frosting though it tastes great. It will not color and piping is a nightmare because of the high ratio of fat, gets too soft in the piping tube. Color makes it look grainy.
Okay so I tested this recipe and put in the fridge. Needless to say it is best when made the day it is being used. Wen I put it in the fridge it look good, but when I tried to rewhip it, it just sepearated and looked like a big oozes mess. And it had an after taste of grainy cheese. I would make this recipe again, only if it were to be eaten right away. Nt good refrigerated.