This one takes about 11 minutes worth of beating, but is well worth it.
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.
- 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.