THE BEST FROSTING YOU EVER HAD!
This stuff is amazing! A cross between buttercream and whipped cream. You need to beat the daylights out of this to get the ultimate results. Truly gourmet! Best served on chocolate cake.
Provided by Patti Barrett
Categories Cakes
Time 1h
Number Of Ingredients 5
Steps:
- 1. Bake your favorite chocolate cake (or cupcakes) 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 (about 15 minutes). If it looks separated, you haven't beaten it enough! Beat it until it all combines and resembles whipped cream.
THE BEST FROSTING {A.K.A. MAGICAL FROSTING}
Steps:
- In a medium bowl, combine the sugar, flour, cornstarch and salt. Slowly whisk in the milk until the mixture is smooth. Place a fine-mesh strainer over a medium saucepan and pour the milk mixture through the strainer into the saucepan. Cook the mixture over medium heat, whisking constantly, until the mixture boils and is thick enough that it starts to become difficult to easily whisk. This could take anywhere between 5-10 minutes, depending on your stove, heat, etc. It should bubble quite a bit at the end (be careful of the splatters) and thicken considerably.
- Transfer the mixture to a clean bowl and cool to room temperature - this is extremely important! If it is even slightly warm, the frosting won't beat up properly. I refrigerated my initial mixture overnight. If you do this, make sure to pull it out in time to let it warm back up to room temperature. If you try to proceed with the rest of the recipe and the mixture is too cold, the butter won't absorb into the frosting like it should.
- Once the frosting is completely cooled to room temperature (it should have no hint of warmth at all!), beat the mixture with the vanilla on low speed until it is well combined, about 30 seconds (a stand mixer will work best for this). Add the butter, one piece at a time, and beat the frosting until all the butter has been incorporated fully, about 2 minutes. Increase the speed to medium-high and let the mixer work it's magic. Beat the frosting for five minutes, until it is light and fluffy. Let the frosting sit at room temperature until it is a bit more stiff, about 1 hour. I suspect if you chill it for an hour or so, it would be stiff enough to actually pipe with instead of frosting with a rubber spatula.
THE BEST BUTTERCREAM FROSTING RECIPE
The absolute best buttercream frosting recipe you'll find with a secret ingredient I have been using for over a decade! This recipe was in my cookbook and has been featured everywhere! This will frost one 8 inch cake, if you need to frost a large cake make sure to double it!
Provided by Karlynn Johnston
Categories Dessert
Time 5m
Number Of Ingredients 4
Steps:
- Get out the salted butter! Trust me and use salted butter, it's the secret ingredient!
- Beat the butter until it is light and creamy. This is important as you are adding the icing sugar next. If the butter isn't creamy you can get lumps in the icing.
- Add in the icing sugar. Again, if you are like me and can taste stale icing sugar, you will need a fresh bag.
- Add in the cream.. I used 4 tablespoons for my preference, you adjust to what you want.
- Stiffer icing = less cream. Lighter icing = more cream. Adjust the amount to your liking by adding one tablespoon at a time until the desired consistency is reached.
- Add the vanilla then keep mixing it until fluffy and thoroughly combined.
Nutrition Facts : Calories 223 kcal, Carbohydrate 30 g, Fat 11 g, SaturatedFat 7 g, Cholesterol 30 mg, Sodium 101 mg, Sugar 29 g, ServingSize 1 serving
THE BEST FROSTING I'VE EVER HAD
Make and share this The Best Frosting I've Ever Had recipe from Food.com.
Provided by jennydunivan
Categories Dessert
Time 15m
Yield 1 sheet cake, 12 serving(s)
Number Of Ingredients 5
Steps:
- Bake your favorite chocolate cake (or whatever you want to frost!) and let it cool.
- In a small saucepan, whisk flour into milk and heat, stirring constantly, until it thickens. 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.) Stir in vanilla.
- While the mixture is cooling, cream the butter and sugar together until light and fluffy. Then add the cooled milk/flour/vanilla mixture and beat 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.
OLD FASHIONED FROSTING
This is the best frosting Ive ever had, the recipe has been passed down through my family. Sometimes after the paste is refrigerated there may be tiny lumps in it. I just push it through a small sieve before adding it to the butter mixture. This recipe can easily be made into chocolate frosting by adding Hershey's cocoa. I usually double this recipe when making a cake. To do so, perform STEP ONE twice instead of just doubling the ingredients once. It will be perfect! Creamy, fluffy and not overly sweet!
Provided by Michelle AuburnTiger
Categories Breads
Time 25m
Yield 1 cake
Number Of Ingredients 5
Steps:
- STEP ONE: sift the flour.
- Pour milk into a jar and add the sifted flour.
- Shake hard for 1-1/2 minutes.
- Pour into pan and stir CONSTANTLY over medium-medium high heat with a wire whisk paste will thicken as you cook, the thicker the better (it may boil, then you know it's just about done). Remove from heat and immediately cover paste with wax paper so the paper just slightly touches the top of the mixture.
- Make sure it is covered completely.
- Quickly put it in the refrigerator until cool (about 2 hours).
- STEP 2: Cream butter for a while before adding sugar.
- Add sugar and mix until it is no longer grainy.
- SLOWLY add the refrigerated paste, one spoonful at a time.
- Mix in vanilla.
THAT'S THE BEST FROSTING I'VE EVER HAD
This recipe is from Ree Drummond's site www.thepioneerwoman.com; contributed by Missy Dew. The title alone got me interested and then I read the ingredients. I had everything on hand and tried it yesterday. It's really not like any other frosting I've ever had. Even my teenage son asked "what is this?"...and not in a bad way!...
Provided by Renee' Warnock
Categories Other Desserts
Number Of Ingredients 5
Steps:
- 1. In a small saucepan, whisk flour into milk, 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. It must be completely cool before you use it in the next step. Stir in vanilla.
- 2. 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.
- 3. Now it's ready to spread on a cooled cake. Enjoy!
- 4. (My own suggestions: Let the sticks of butter soften somewhat before you start creaming with the sugar and use a deep bowl. I had butter chips flying everywhere. And use a non-stick saucepan. The flour/milk mixture came right out.)
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