I am making a cake for this saturday. Normally how I work is I make my cakes on thursday night and refrigerate them. Then on Friday I cover them in fondant, decorate them, and leave them on the counter overnight. Then Saturday I put any last minute tid bits on. I just made a DELICIOUS frosting with half and half. I want to leave it out overnight on Friday into Saturday. I know this isn't the best idea, and I'm sure the health department would say it needs to be refrigerated, but I'm just wondering what you guys thought. Here is the recipe....note the half and half has been boiled....
- 1 cup milk
- 5 tablespoons flour
- 2 teaspoons vanilla extract
- 1 cup butter, at room temperature
- 1 1/4 cups granulated sugar (not powdered sugar)
- In a medium saucepan, whisk one cup of milk with 5 tablespoons of flour. Heat over medium until the mixture begins to sputter, whisking constantly. Continue to stir as the mixture thickens. You will know it’s done when it reaches the consistency of thick cake batter, after about 7 minutes of heating and whisking. Stir in 2 teaspoons vanilla extract and set aside to cool COMPLETELY.
- Now, in the bowl of a stand mixer fitted with a whisk attachment, or using a hand held mixer, beat 2 sticks of softened butter (1 cup) with 1 1/4 cups of granulated sugar until light, fluffy, and white in color, about 3 solid minutes of beating on medium-high speed. You want the sugar to be totally incorporated into the butter.
- Be sure that the milk/flour mixture has completely cooled, and add it to the butter/sugar mixture. Beat all ingredients for about 1 minute on high speed, scraping down the bowl halfway, until they are smooth and well blended. The frosting should be as light and fluffy as whipped cream
I just want to make sure no one will die. I also want to make sure when we cut the cake it won't be all "soupy" inside. Anyone have any experience with this frosting?? Thanks!!