February 13, 2011


This is a butter cream frosting that can be used for cookies, cupcakes, cakes, etc. I combined a couple different recipes/techniques for frosting to make this one for a valentine's party this weekend. I think it turned out really good. There is an extra step or two, and this frosting doesn't end up overly "powdered sugar only" tasting. I really liked it!

In a saucepan, wisk together 7 TB flour and 1 cup of milk. Wisk continually over medium heat until it starts to thicken. Cook for 45-60 sec or so, stirring the entire time. Don't let it get too thick, just make a roux out of it. Remove from heat and let it cool.

In a bowl, beat together with hand beaters 1 cup of softened butter (2 cubes) and 1 cup of granulated (regular white) sugar. Beat until light and well combined. Beat in cooled roux 2 tablespoons at a time, and continue until all the roux is added. As you beat this together, the frosting will turn smooth and creamy instead of grainy. (I don't know how this happens, it just does, like a small wonderful miracle!) Add 2 tsp vanilla. Now add to this mixture, approx. 6 cups of powdered sugar, 1 cup at a time. Beat until completely mix in and smooth. You can add small amounts of milk/powdered sugar until you get the consistency you like. Beat until the frosting is light and fluffy and wonderful!

That is it! It isn't nearly as complicated is it might seem, and doesn't take much longer than traditional butter cream frosting, but tastes better, in my opinion!

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