Wednesday, March 18, 2009

Perfect Cupcake Frosting and Filling

3 T Flour

1/2 C milk (whole milk is best, but I used non-fat when it's all I have and it's actually fine)

1/2 C real butter

1/2 C sugar (that's granulated sugar, not powdered sugar)

1 t vanilla extract

Whisk together the flour and the milk. Heat in a small sauce pan on medium heat. Whisk continuously until it starts to thicken. This happens quickly. When the mixture is the consistency of a thin pudding (you should be able to see the bottom of the pan when you stir it), strain through a mesh strainer (just whisk in the strainer to push the thick stuff through) and then let it cool completely to room temp. or chill it in the fridge. If you don't let it cool completely, it will melt the butter and you'll have runny frosting.Beat the butter and the sugar for a minute or two until well combined and fluffy. You'll want to use the whisk attachment on a stand mixer, not the flat paddle. Then while beating, add in the thickened milk mixture and the vanilla. Beat for 7 minutes. Yes, 7 whole minutes. I know that seems like a long time, but that's when the magic happens! It will go from looking like a weird goopy mess to something thick, velvety smooth, and perfectly fluffy

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