Boiled Milk Frosting
I don't make traditional buttercream icing anymore if I can help it. Instead I make this frosting as the consistency is light and the flavour indescribably delicious. What I love about this the most is that this frosting isn't sickly sweet like buttercream.
Baking, Celebration, Dessert
Ingredients
- 250 g butter
- 5 tablespoons flour
- 1 cup milk
- 1 cup icing sugar
- 1 teaspoon vanilla extract
Instructions
- Whisk together the flour and milk until combined, then place the saucepan over medium heat. Whisk it as it heats up and thickens, and stop when the mixture is very thick.
- Cool the mixture completely - it can't be warm at all. Put the mixture into the fridge to speed up the cooling process if required. The mixture will be very, very thick.
- Add vanilla extract to the cooled flour/milk mixture and stir until combined.
- Pour the sugar into a bowl with the butter. Whip it around until it’s light and fluffy, scraping the bowl once or twice to make sure it’s all mixed well.
- Add the cooled flour/milk/vanilla mixture. Make sure it’s not the least bit warm or this frosting won't work!
- Whip it on medium-high until the mixture resembled whipped cream. Don't overbeat the mixture so beat for approximately 1 minute.
- Ice your cakes or cupcakes as per normal with this frosting mixture.
Notes
- For a chocolate frosting, add cocoa powder and mix well.
- For a vanilla frosting, add 1 teaspoon of vanilla essence and mix well.
- For a cream cheese frosting, add 2-3 tablespoons of cream cheese and mix well.