Description
The timeless frosting is is decadently creamy, airy, and smooth, but much more stable than whipped cream. It begins with by combining flour and milk into a roux and then whipping it with softened butter and sugar. It uses granulated sugar, not confectionary sugar and the end result is a not too sweet, smooth as silky frosting that complements rather than competes with the cake.
Ingredients
Scale
- 5 TBSPS All Purpose Flour (50g)
- 1 cup milk (240g)
- 1 cup granulated sugar (200g)
- 1 tsp vanilla
- 1 cup unsalted butter (227g)
Instructions
- Cook the flour and milk in a saucepan over medium low heat, whisking gently the whole time, until thick.
- Using a rubber spatula, transfer it to a bowl and cover with plastic wrap. Cool completely.
- In a standing mixer, cream softened butter with sugar and vanilla until fluffy.
- Gradually add cooled flour mixture in with the butter. Mix until cream on medium high speed. Do not overbeat.
- Add vanilla and stir for a few seconds to incorporate.
- Set aside until ready to use.
