"That's the Best Frosting I've Ever Had" Frosting

Introduction: "That's the Best Frosting I've Ever Had" Frosting

About: In a valiant attempt to keep myself from dying of boredom, I create.

I am always on the lookout for good frosting with a stability factor. This one tastes great and is very, very good. The best thing about it is that is uses, regular sugar and flour. Yes, that's right; flour. I got this recipe from the MissyDew found here, http://tastykitchen.com/recipes/desserts/thate28099s-the-best-frosting-ie28099ve-ever-had/. First make and cool your favorite chocolate cake recipe. Then make this frosting. Heaven! Let's get started.

Step 1:

Supplies:
Sauce pan (not shown)
Mixer (not shown)
Measuring spoons and cups (not shown)
Wisk (not shown)
Rubber scraper (not shown)
5 Tbsp. flour
1 cup milk
1 cup butter (room temperature)
1 tsp. vanilla
1 cup sugar

Step 2:

With the wisk, mix the flour and the milk in a sauce pan. 

Step 3:

Cook over medium heat, stirring constantly, until it thickens.  I mean really thick like clotted cream, how about until it is slightly lumpy.  Yeah that’s it.  Let it cool completely.

Step 4:

Once the flour, milk mixture is totally cool, stir in the vanilla.  Mix it well.

Step 5:

In you mixer, put the butter and the sugar.  Beat the heck out of it.  The goal is to get a non-grainy feel from the sugar and butter.  I beat it for 5 minutes and I never got it to that point.

Step 6:

 Add the milk/flower mixtures and

Step 7:

beat the heck out of it.  If it look like it is going to separate, keep beating.  Keep beating until it looks light and lovely like whipped cream. 

Step 8:

Now for the test, take a spoon and taste it.  If you have any left over, frost your chocolate cake or cupcakes.  Be sure you do this quickly or you will eat all the frosting.  It’s that good.  Enjoy!

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    2 Comments

    0
    paulbutts
    paulbutts

    1 year ago on Step 5

    If you use icing sugar instead of regular sugar you will not have the graininess.