 |
Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
|
This frosting is also a great base for adding different flavours. I used this with dulce de leche, nutella and peanut butter. Ingredients:
1 1/3 cups milk (low fat is fine) |
1/4 cup flour |
1/2 teaspoon salt |
1 1/3 cups sugar |
1 1/3 cups butter, softened |
2 teaspoons vanilla extract |
Directions:
1. Combine milk, flour, salt in a saucepan with the heat turned off. Whisk until smooth. Cook over medium high heat, whisking until mixture thickens and comes to a boil (about 5-7 minutes). Yes! I use measuring cup on a stove top :).
2. Boil for 1 minute, remove from heat then strain into a bowl. Cover with plastic wrap to avoid skin from forming. Cool for about an hour and half.
3. When flour mixture is cool, beat butter, sugar and vanilla in a large bowl until light and creamy. Adding a dollop at a time, beat in the cooled flour mixture until the frosting is creamy and light.
4. Enough frosting for 24 cupcakes.
5. Tip: Add 2 tablespoons (30ml) unflavored gelatin in the frosting to help stablize the cream. (In 50ml hot water add 1 gram of unflavoured gelatin or depending on the packet instruction.
|
|