Friday, March 16, 2012

Light and Airy Vanilla Cupcake Frosting

Just because I love you I thought you probably needed this cupcake frosting recipe. It is so delicious and so light.  (Frosting is probably actually a misnomer because it's so light.)

This is the frosting for people who hate frosting.  

It can be flavored with extracts, and holds up well if you refrigerate your cupcakes after frosting.  At room temperature it is roughly the consistency of stabilized whipped cream.

Sprinkling with Nerds is optional.

Light and Airy Vanilla Cupcake Frosting
Recipe from Our Best Bites

-6 Tbsp Flour
-1 cup milk
-1 cup butter
-1 cup granulated sugar (yes, granulated)
-1 tsp vanilla extract

In a small pan over medium heat, whisk together the flour and milk. Whisk continuously until it begins to thicken. Keep cooking, and stirring with a spatula, until you start to see the bottom of the pan.   Keep cooking until it  has the consistency of pudding.

Put mixture in the fridge and let it cool completely.  You don't want it warm at all when you add it to the frosting.  Sometimes I put mine in the freezer because I'm super patient like that.

Using the whisk attachment of your mixer, beat the butter and sugar together until fluffy. Continue to beat while adding thickened milk mixture and vanilla or other extract. Beat to combine and then scrape down the sides. Continue to beat for 7 or 8 minutes or until frosting comes together and is light and fluffy.  Sugar granules should be completely dissolved.  (Test by rubbing some frosting between your fingers and checking for grittiness.)

Scoop into a piping bag and pipe on top of cupcakes.  I used a 1M tip for these to create swirls, and topped with nerds.

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Trina said...

Like you I am super patient. I like that this recipe doesn't include gelatin. Definately trying it, maybe tomorrow instead of my sad to say store bought mix. Thanks.

Nueyer said...

The tall swirls look really nice!

Anonymous said...

I've made this and it is the best frosting EVER!!!!!!!!!

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