Wednesday, April 24, 2013
Perfectly Not Too Sweet Frosting
3 sticks butter (1 1/2 cups butter)
1/4 cup flour
4 Tablespoons Cornstarch
1 T Vanilla bean paste (or regular vanilla extract) ***You can use any flavoring of your choice here***
1 1/2 cups milk
In a medium saucepan mix together the sugar, flour and cornstarch. Add 1/2 cup of the milk and mix very well. Pour in remaining milk slowly while stirring. Place over medium heat and stir constantly until mixture becomes very thick. Remove from heat. Place into a clean mixing bowl and allow to cool completely. (I place mine in the freezer and stir it frequently) Slice the butter into small sections and allow them to sit at room temperature for 15-20 minutes. When the mixture is cool (I mean COLDER than room temperature) beat in the vanilla and start adding the butter 1-2 pieces at a time. Keep beating the frosting until all of the butter in whipped into the mixture. Now you are going to continue to whip the mixture until it resembles whipped cream. If it isn't fluffy, don't stop. HERE IS MY SECRET: every other blog I have seen a similar recipe on says that if you beat it too long the frosting will start to break down; that is the opposite of what I have found. If it appears to be broken down, you didn't beat it long enough. I can store mine in the fridge and then re-whip it the next day for another 10-15 minutes and it will be perfectly fluffy again.
** Chocolate variation *** Add 1-2 hershey's bars as soon as the cooking stage is finished. Stir in until completely melted and combined. Continue on as directed. Not too chocolatey, but perfect for chocolate cupcakes! Yum!