Perfect White Frosting

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

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).

This frosting is best if served immediately. It separates if it stands more than a day (and if it is refrigerated) so plan accordingly.

Melt-In-Your-Mouth Chocolate Frosting

This is quite possibly the best frosting I've ever had. Ever. And I've had a lot of frosting in my days. It is rich and creamy, not too sweet, perfectly chocolatey, and it literally melts in your mouth. Seriously it is divine. Definitely worth the extra work. I may never make regular chocolate buttercream frosting again.

Melt-In-Your-Mouth Chocolate Frosting
adapted from Our Best Bites

2/3 cup granulated sugar (NOT powdered sugar)
1/3 cup flour
3 Tb. unsweetened cocoa powder
dash salt
1 cup milk
1 tsp. vanilla
1 cup butter, softened (no substitutions!)
1 cup semi-sweet chocolate chips

1.In medium saucepan, combine sugar, flour, cocoa powder and salt. Slowly add milk, whisking to combine completely (slowly adding the milk helps prevent lumps so don't be tempted to add it all at once). Heat over medium heat, stirring constantly, until thickened (about the consistency of a pudding). Remove from heat and stir in vanilla. If there are any lumps, push through a fine mesh strainer to remove lumps. Cool completely (I normally make this the day before or at least a couple of hours before and refrigerate until ready to use).
2. Melt chocolate chips in microwave for 30 seconds. Stir, then heat for 30 more seconds. Stir until completely melted, then refrigerate until chocolate is room-temperature (if it is hot at all it will melt the butter and leave you with a melty, gooey mess--delicious, but not good for frosting). In stand mixer fitted with whisk attachment, beat butter until creamy, about 1 minute. Add the flour/sugar/milk mixture and beat for 2 - 3 minutes or until combined and fluffy. Add cooled melted chocolate and beat until smooth and fluffy. Pipe onto cupcakes or cake.

Makes enough to generously frost 24 cupcakes or a 2-layer 8 or 9 inch round cake.

Creamy Nutella Frosting

I love Nutella. On crepes. In pie. On sandwiches. In brownies. And now, in this frosting. It is completely amazing. I frosted some devil's food cupcakes with this frosting and topped it with fresh raspberries and chocolate shavings, and oh man, it was completely amazing. Trust me, if you like Nutella, try this. It is amazing.

Creamy Nutella Frosting

1 cup powdered sugar
1 cup Nutella
5 Tb. butter, at room temperature
1 tsp. vanilla
1/4 tsp. salt
1/3 cup heavy cream

1. Beat Nutella, butter, vanilla, salt, and sugar in electric mixer on medium-low speedy until creamy and well combined.
2. Add the cream and beat on high speed until the mixture is light and smooth. Use to frost a 9 x 13 cake or 18 - 24 cupcakes.

Heavenly Peanut Butter Frosting

All I have to say about this frosting is I made some, piped it on cupcakes, and took them to work; I've never seen so many happy co-workers in my life. They raved about the frosting, and you will too if you're a peanut butter lover. If you're not a peanut butter lover, I'd recommend choosing something else because this is very peanut buttery!


Peanut Butter Frosting
Adapted from the Barefoot Contessa
1 1/4 cups powdered sugar
1/4 cup unsalted butter, softened
1 cup creamy peanut butter
1 tsp. vanilla
dash kosher salt
1/3 cup heavy whipping cream
1 - 2 Tb. water

1. Mix the peanut butter and butter until well blended and creamy. Slowly add the powdered sugar. Add vanilla and salt and mix until well combined.
2. Add whipping cream and beat on high speed for 3 - 5 minutes, or until frosting is fluffy and light brown. Add water as needed to get mixture to your desired consistency.

Makes enough to frost 18 - 24 cupcakes (depending on how much frosting you like).