Cake Central › Recipes › Whipped Frosting made with corn starch

Whipped Frosting made with corn starch

LaSombra
By: LaSombra
Posted 08/31/09 • Last updated 03/19/07 • 1787 views • 10 comments

Posted by LaSombra

This is a whipped frosting similar to those that use flour but I use corn starch instead. This frosting does not crust. It does color well.

Whipped Frosting made with corn starch

Ingredients

  • 3 Tbs corn starch 1 cup milk (or 2 Tbs melted butter + water to make 1 cup) 1/2 cup shortening 3/4 cup butter 1 cup sugar 1 Tbs vanilla

Instructions

  1. Whisk corn starch into the milk and cook in saucepan on medium heat, stirring constantly until thick. Take it off the burner and cool until about room temperature, stirring occasionally to prevent lumps.
  2. Meanwhile, put sugar into a blender and blend on high speed until superfine like powdered sugar. Add to butter and shortening and cream together. Add vanilla. Switch to the whip attachment and add the thickened corn starch mixture (you may want to blend the corn starch mixture in the blender first if it seems lumpy or you forgot to stir enough). Whip until it's the consistency of whipped cream. N/A

Comments (10)

mija10417 10/10/10 at 9:37am
Does this frosting need to be refrigerated? If so, how long would it be able to stay at room temperature?
litlecuchi 10/11/10 at 6:27pm
I wonder the same thing as mija10417. Thanks
audhobbs 10/20/10 at 8:57am
is this frosting gritty at all? does it pipe well?
LaSombra 10/20/10 at 9:12pm
It holds up pretty well outside the fridge. I have no problem piping it, as long as there are no bits of the cornstarch stuff. I've gotten to where I always put it in the blender, no matter what because it's so annoying to get a chunk of it stuck in your tip. It is not gritty, as long as you use superfine sugar or blend it up fine
miggitycakes 2/25/11 at 7:34pm
This tasted great and I was able to smooth it fairly easily. It is a nice change from the overly sweet and heavy buttercream.
Emily70 6/23/11 at 8:32am
Does it has the same consistency adn like flavor just less sweet as the butter cream? I love how butter cream works but it seems too sweet for some people
denise0627 10/14/11 at 6:50am
Can i just use the powered sugar, and how much should i use?.....dont have a blender or food processer right now to blend the graunlated sugar
LaSombra 11/28/11 at 11:15am
@denise: I'm not sure how powdered sugar would work out. You can find "bakers sugar" in the grocery store (not in walmart, though). IT's a superfine sugar and that's what I prefer to use anyway. C&H has it in a container that looks like a milk carton. You can get it in large quantities at a restaurant supply store also... @Emily: It's a lighter consistency, but still holds up well when piping.
lilbummie 2/5/12 at 7:13pm
just wondering ..is there any thing i can use as a sub for the shorting i currently dnt have any and i personally dnt like when the frosting comes out oily..srry i been hard on that since i bought wilton icing from the tub it was horrible and feels like u put ur hard in straight crisco
LaSombra 2/17/12 at 2:19pm
@lilibummie: you can use all butter if you want. It just won't be as stable with heat...
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