Corey doesn't like frosting. And by "doesn't like" I mean "scrapes it off of everything that I put it on." So when I say that Corey loves this frosting, that means it's really, really good. It's light and creamy, and not too sweet, almost like whipped cream. It is the perfect accompaniment to white, chocolate or lemon cake (and probably many others) and I must admit that I have been known to eat the leftovers straight out of the bowl with a spoon.
This is probably the strangest frosting recipe that I've ever tried (flour in frosting? What?) but the results are phenomenal. I'll say right now that the frosting can be very fickle, so don't try varying from the recipe at all. The only luck I've had in changing the recipe is changing the flavoring (substituting almond extract for half of the vanilla, or stirring in crushed oreos once the frosting is complete). If you want a chocolate frosting that is similar, see the recipe here. Enjoy!
Perfect White Frosting
recipe by ourbestbites.com
recipe by ourbestbites.com
Enough to frost 12 - 24 cupcakes, depending on how much frosting you like. I like a lot of frosting (especially when it's nice and fluffy like this) so I usually get about 16 - 18 cupcakes frosted with this recipe.
3 T Flour
1/2 C milk, preferably whole milk
1/2 C real butter (NO SUBSTITUTES!)
1/2 C granulated sugar (NOT powdered sugar)
1 t vanilla extract
Whisk together the flour and the milk. Heat in a small sauce pan on medium heat. Cook, stirring continually, until mixture is thickened (you should be able to see the bottom of the pan when stirring. It is better to make it too thick than too thin, so if you're doubting that it's done, keep cooking for a couple more minutes. I think I cook mine for about 5-7 minutes). Stir in vanilla. If there are any lumps, push the mixture through a fine mesh strainer to remove the lumps. Cool completely to room temperature (I put mine in the fridge and cool until it is completely cold). This part is critical, if it doesn't cool completely it will melt the butter and you'll be stuck with a goopy blob of runny frosting.
It an electric stand mixer fitted with the whisk attachment, cream the butter and the sugar until light and fluffy. Turn to medium-low speed and slowly add the completely chilled flour/milk mixture. Beat on high until mixture is light and fluffy and well combined, about 7 minutes. (When you first start beating it, the mixture will not look like it's going to combine. Just keep beating for the full 7+ minutes and the result should be a nice, fluffy frosting).
3 T Flour
1/2 C milk, preferably whole milk
1/2 C real butter (NO SUBSTITUTES!)
1/2 C granulated sugar (NOT powdered sugar)
1 t vanilla extract
Whisk together the flour and the milk. Heat in a small sauce pan on medium heat. Cook, stirring continually, until mixture is thickened (you should be able to see the bottom of the pan when stirring. It is better to make it too thick than too thin, so if you're doubting that it's done, keep cooking for a couple more minutes. I think I cook mine for about 5-7 minutes). Stir in vanilla. If there are any lumps, push the mixture through a fine mesh strainer to remove the lumps. Cool completely to room temperature (I put mine in the fridge and cool until it is completely cold). This part is critical, if it doesn't cool completely it will melt the butter and you'll be stuck with a goopy blob of runny frosting.
It an electric stand mixer fitted with the whisk attachment, cream the butter and the sugar until light and fluffy. Turn to medium-low speed and slowly add the completely chilled flour/milk mixture. Beat on high until mixture is light and fluffy and well combined, about 7 minutes. (When you first start beating it, the mixture will not look like it's going to combine. Just keep beating for the full 7+ minutes and the result should be a nice, fluffy frosting).
This frosting is best if served immediately. It separates if it stands more than a day (and if it is refrigerated) so plan accordingly.
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