Wednesday, January 7, 2015

The Best Frosting Ever

Once again, I am updating an old post with a new photo.  One that is prettier and more appealing!  This frosting continues to be a favorite and I always get asked for the recipe.  It's light and creamy and not too rich or sweet.  The recipe below makes enough to frost 24 cupcakes in the manner seen in the photo.  I use a large Wilton 1M tip and pastry bag (found at Michaels or Joann) to frost my cupcakes.  It actually makes quick work of it and gives a lovely presentation.  Here is where I learned how to do the swirls and my other favorite design with the 1M tip: the rose.  It's REALLY EASY.  I promise.

More often than not I use 1 tsp. vanilla extract and 1 tsp. almond extract* when making this frosting.  That seems to be the most popular flavor combo.  If you want a brighter white frosting, you'll have to use the clear imitation vanilla.  If you are going to use food coloring, I recommend the gel or paste varieties.  Liquid coloring thins out the frosting too much and you will not like the result.  And, as mentioned below, this frosting is best eaten the day of or at least after no more than 48 hours.  I typically make my cupcakes the day before, keep them in an airtight container, and frost them just before I leave/serve.

March 2010:

This frosting is to die for. It's like whipped cream. You MUST try it!

I've seen it in several places on the internet, so I don't know who came up with it first, but I used the recipe from OurBestBites. The Pioneer Woman also posted one on her Tasty Kitchen blog. They both include photo tutorials that are worth checking out. I recommend the one from Our Best Bites, because they get a better finished product.

This frosting is best eaten within 24-48 hours and does not do well in the fridge or in warm temps (above 80 degrees). Store the cupcakes in an airtight container at room temperature (65-75 degrees F).

Also, you can use any flavoring/extract you want: vanilla, almond, coconut, lemon, etc.


THE BEST FROSTING EVER (makes enough for 24 cupcakes)

1 cup milk
6 Tbsp. flour
1 cup (2 sticks) butter, softened (salted or unsalted)
1 cup granulated sugar (not powdered sugar)
2 tsp. vanilla extract*

In a small saucepan, whisk together flour and milk until there are no lumps. Stirring constantly over medium heat, whisk the mixture until it thickens:

You want it like a very thick pudding.

If you screw up and get lumps (been there, done that), strain the mixture through a sieve, using a rubber spatula to press it through. Don't worry if it gets super thick. It will still work. Pour flour mixture into a bowl and refrigerate until cold (this can take up to 15-20 minutes).

In an electric stand mixer with the whisk attachment, beat butter and sugar for 2 minutes or until light and fluffy. Add flour mixture and vanilla extract. Now beat at a high setting until creamy and sugar is dissolved (this can take anywhere from 2-10 minutes - just test it with your fingers to see if it's still grainy). If it looks goopy and weird, keep beating.

Once frosting is creamy you can add gel or paste food coloring, if desired.

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