I always hear people say “I’m not a frosting person”. And while part of me thinks that’s ridiculous, I can understand to a certain extent when so many frosting are sickeningly sweet. I love frosting that is more like whipped cream. I used to actually fold whipped cream into classic buttercream to get that lighter texture and not so rich taste. Then I realized that I could get that same result by making it like this- starting with a white sauce. Sounds weird, but man this stuff is good. And it’s not so thick and sweet that you need a gallon of milk to get it down your throat. It’s mild and smooth, and light as air. I also love it because it doesn’t take away from a good cupcake like other really rich frostings can. So fill ’em up, or pile it on high!

Perfect Cupcake Frosting and Filling

3 tablespoon Flour
1/2 cup milk (whole milk is best, but I use non-fat when it’s all I have and it’s actually fine)
1/2 cup real butter (I prefer salted, but you can use also unsalted and add salt to taste)
1/2 cup sugar (that’s granulated sugar, not powdered sugar)
1 teaspoon vanilla extract, or other flavor if you wish.

Whisk together the flour and the milk. Heat in a small sauce pan on medium heat.Whisk continuously until it starts to thicken. Let it cook, while stirring, until you can start to see the bottom of the pan. Smash any flour lumps with a rubber spatula to keep mixture smooth.

Keep cooking mixture until it resembles thick pudding, almost a paste-like consistency.

Put this mixture in the fridge and let it cool
completely, it’s fine if it stays in there long enough to get chilly, you just don’t want it warm at all. As it’s cooling, feel free to stir it occasionally to speed up the process and keep it from forming a crust on top.  When it is chilled, you can move on to the following step.

It an electric stand mixer, beat the butter and the sugar for a minute or two until well combined and fluffy. You’ll want to use the whisk attachment on a stand mixer, not the flat paddle. Then while beating, add in the thickened milk mixture and the vanilla. Beat to combine and then scrape down the sides. Don’t be scared. It’s going to look like a goopy mess and kind of lumpy and separated like this:

But you just wait. It’s gonna blow your mind in a few minutes. Beat on med-high until it comes together and becomes light and fluffy.  It can take anywhere from 5-10 minutes.

It will transform from that sloppy mess into something gorgeous, fluffy, and incredibly light and silky.  If the time has passed and it still looks like a hot mess, just keep on beating and it should eventually come together.  Feel the mixture between two fingers to see if the sugar granules have dissolved; if not, just beat a little longer.

Use it to fill or frost cupcakes, cakes or other pastries. You can’t go wrong putting this on just about anything :)

Frosts 12 cupcakes, lightly.  I almost always double it.




Here are some helpful Notes:

1. Use real butter, and a good name-brand. Cheap butter does weird things.

2. If you beat for the 6-8 minutes and the mixture still looks strange, beat longer and at a higher speed if you can. It should come together, but it takes a little patience!

3. This frosting is best eaten fresh.  You can store for a few hours at room temperature, or try storing in the fridge overnight, letting it come to room temperature on its own, and then rebeating to fluff.

4. Add extracts to your hearts content; lemon is wonderful! Food coloring is also okay.

5. The white sugar can be exchanged for brown. Try 1/2 white 1/2 brown for a warm caramel flavor.

6. Do not try to make other substitutions or additions. Sour cream, cream cheese, fruit purees can do disastrous things.  Some people have had success, just experiment at your own risk.

7.  If trying to decide whether or not to double it- double it.  Chances are you’ll want more.  It’s a rather small batch.

Looking for Chocolate? Click Here


Related Recipes:
Chocolate-Glazed Cupcakes with Vanilla Creme Filling
Strawberries and Cream Cupcakes
Colorburst Cupcakes

Related Posts Plugin for WordPress, Blogger...


Leave a Reply

Your email address will not be published. Required fields are marked *