The Best Vanilla Butter Frosting You've Ever Had
I wish this was a recipe I could take credit for but it is most definitely not. Adding flour to frosting is not something I would've thought to do. This came from a blog of Tasty Kitchen. I did not tweak it one bit and it is delicious just the way it is. I pair it with chocolate cake and it is incredible.
The Best Vanilla Butter Frosting You've Ever Had
I wish this was a recipe I could take credit for but it is most definitely not. Adding flour to frosting is not something I would've thought to do. This came from a blog of Tasty Kitchen. I did not tweak it one bit and it is delicious just the way it is. I pair it with chocolate cake and it is incredible.
Open in Cookpad AppSteps
- 1
Combine milk and flour in a sauce pan. Whisk them together until well combined. Heat until the mixture thickens stirring continuously and it will be thick, thick, thick.
- 2
Let the frosting cool completely. This is important! If you are in a hurry, place the sauce pan over a bed of ice in the sink (about 10 minutes).
- 3
Once the flour/milk mixture has cooled add the vanilla and stir well.
- 4
Using a mixer, beat the sugar and butter together. I scrape the side of the bowl several times and beat some more (about two times).
- 5
Now add the flour/milk/vanilla mixture to the mixing bowl. Beat the crap out of it until it resembles whipped cream. You don't want any sugar graininess in the frosting. In the blog, several reviews stated they had a hard time getting the graininess out. I haven't had that problem. Somehow after I add the flour mixture it magically goes away.
- 6
Frost your delicious chocolate cake or cake of your choosing and do the taste test. Take a moment and enjoy this new found greatness.
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Comments
In the recipe, this is actually used as a cream filling in the center of a homemade chocolate cake with chocolate buttercream frosting.
It’s ALWAYS a hit!! I personally love the vanilla cream so much I could just eat it alone instead of even bothering to make the cake! lol
One thing that I have started doing over the years is only using unsalted Kerrygold grass fed butter. Takes this already delicious concoction to a whole new level!