Frosting that will get you hugs and the Giveaway Winners
Fri, 17 Sep 2010 by Christy Denney
There are two kinds of people: those who lick the frosting off a piece a cake and then those who eat the cake and not the frosting. What do I prefer? Do you even have to ask? Both, together…in copious amounts. For those who aren’t frosting people, their reasons usually are that it’s too sweet. I’ve never had that feeling but most of you know my sweet scale by now is a little skewed. This frosting is for those that don’t like it too sweet. I’ve been wanting to try this frosting ever since I saw it on the Pioneer Woman but was a little hesitant because it was flour based which didn’t sound appetizing at all and then it said to cook the frosting. Cook the frosting? The result is silky, light, whipped cream-like frosting.
My husband teaches early morning seminary at our house. For one of his student’s birthday’s he asked if I could make cupcakes. What teenager, or adult for that matter, doesn’t want cupcakes at 6:00 AM? I’m always looking to make goodies so I said of course.
I was still sleeping when the birthday boy, Kevin, ate his birthday cupcake but my husband said he kept declaring that it was the best frosting he ever had.
I said, “Did you tell Kevin that’s actually the name of the frosting?”
My husband said, “No. But he liked it so much he did ask if it would be too weird if he gave you a hug.”
Hmm…at that moment it might have been a little weird since I was in bed…sleeping.
1 cup butter (2 sticks), room temperature (see note)
1 cup granulated white sugar (not powdered sugar)
In a small saucepan, whisk flour into milk and heat, stirring constantly, until it thickens. It took me around 5 minutes. Be careful not to burn it. Remove from heat and let it cool to room temperature. You can place the saucepan over ice in the sink for about 10 minutes or so until the mixture cools if you are in a hurry. Stir in vanilla. This mixture must be completely cooled in order for the frosting to work.
While the mixture is cooling, cream the butter and sugar together until light and fluffy. Then add the cooled milk/flour/vanilla mixture and beat until it all combines and resembles whipped cream. Make sure you scrape down the sides every so often so that it all gets incorporated and whipped. If it's not looking like whipped cream, keep on whipping. This frosting is great for piping. Best served the same day.
Note: Your butter must be room temperature for this to work. Don't microwave it to get it soft. Bring it to room temperature on the counter.