“I’m not really a big frosting 
person”...so many are overly sweet. I love
frosting that is more like whipped cream.
person”...so many are overly sweet. I love
frosting that is more like whipped cream.
You can get that light & fluffy result by starting with a "white sauce". Really...and it is so 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 and it doesn’t take away from the taste of the actual cupcake!
I made these for my friend at work this week!
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.
Use it to fill or frost cupcakes, cakes or other pastries.
You can’t go wrong putting this on just about anything
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:
You can’t go wrong putting this on just about anything
Stay Cozy,
Carrie
I too hate it when the frosting is piled high on cup cakes and that is all you taste. This looks really good!
ReplyDeleteBlessing, Joanne
I have never heard of this before. I agree that most frosting is sickly sweet.
ReplyDeleteWhen I make gravy I start with quite warm water and flour in a jar. I shake it up before adding to a saucepan and it is smooth as can be. No lumps at all.
that sounds like a good recipe...need to try it....
ReplyDeleteMy 16 year old daughter is taking a cake decorating class at Michael's. She was just there today and brought home fondant flowers she made. Of course this post makes me want to tell her to "try this!" Maybe I will, now that she is going to be my resident cake baker.
ReplyDeleteIt all looks delicious. I'm sure it was. :)
Thanks for the tip, Carrie! ♥
ReplyDeleteYUM...now I want CUPCAKES with LOTS of Frosting!!! The frosting is my favorite part of the cupcake!
ReplyDeleteWarmly,
deb
Light and fluffy work for me too! This looks really good.
ReplyDeleteThanks for sharing.
Velva
Hi Carrie,
ReplyDeleteOh yum and just what I need to have now with my cup of coffee.
Happy weekend
hugs
Carolyn
I agree with Deb I want some cupcakes! I am going to have to write this one down, looks easy and very fluffy and I bet it tastes good! oxox
ReplyDeleteGood morning, Carrie!
ReplyDeleteOh, fine frostings are hard to come by and make these days! This recipe seems similar to the frostings my mother made in the mid 60s when I was a child. PERFECT and smooth, I never understood why MINE always came out so crystaline and overly sweet. But I was following newer recipes...this sounds good!
Thank you for stopping by yesterday and leaving a comment! That means a lot to me to hear from someone new.
Have a cozy evening!!! Anita
Yum!!! I am going to try this frosting the next time I make cupcakes. Have a great new week.
ReplyDeletehi carrie! thanx for the frosting recipe! looks and sounds yummy! love your treasures and target buys! so fun! enjoy your day!
ReplyDeleteIm definitely going to try this. I dont like a ton of overly sweet frosting either. and I love whipped creme frosting... lets see... next birthday is this month when my daughter turns the same age as me! 31 ! LOL~
ReplyDeletehave a great week
xoxo