Monday, June 3, 2013

That's The Best Frosting I Ever Had

I stumbled upon this frosting recipe over at The Pioneer Woman and I get compliments every time I make it, in addition to, "What's in it??" and/or "How do you make it??" It's one of my faves and go-to recipes for my cupcake obsession because it is so yummy, not so sweet, and you can pretty much make it any flavor you want. Check it out HERE or see the copied recipe below.

5 T flour
1 C milk
1 tsp vanilla
1 C butter
1 C granulated sugar (not powdered sugar!)

Bake your favorite chocolate cake and let it cool.
In a small saucepan, whisk flour into milk and heat, stirring constantly, until it thickens. You want it to be very thick, thicker than cake mix, more like a brownie mix is. Remove from heat and let it cool to room temperature. (If I’m in a hurry, I place the saucepan over ice in the sink for about 10 minutes or so until the mixture cools.) It must be completely cool before you use it in the next step. Stir in vanilla.

While the mixture is cooling, cream the butter and sugar together until light and fluffy. You don’t want any sugar graininess left. Then add the completely cooled milk/flour/vanilla mixture and beat the living daylights out of it. If it looks separated, you haven’t beaten it enough! Beat it until it all combines and resembles whipped cream.

Grab a spoon and taste this wonderful goodness. If there is any left after your taste test, spread it on a cooled chocolate cake.

Cut yourself a piece and put it on a pretty plate. Grab a fork and prepare to experience the most divine pairing you can imagine. This frosting on chocolate cake is to die for. Sure, the recipe sounds strange — it has flour in it — but it’s sublime. Try it, you’ll see. You’ll love it so much you won’t go back.

Thanks MissyDew and The Pioneer Woman!



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