I can't wait to try different variations (chocolate, blackberry & chai) using this recipe as a base. The final consistency was perfect and I didn't think it needed to be chilled. I made this for a birthday party and both kids & adults loved it! I followed the recipe with the following modifications: I whisked the milk slowly into the flour, I used 1 tablespoon of vanilla, and I used the frosting immediately instead of chilling it for 15 minutes.
Even though the frosting is creamy and light, it holds it shape well for precise piping. But when the two mixtures were combined.Frosting Perfection!!!! The result was the creamiest frosting I've ever made! Think Swiss or Italian buttercream without the oily mouth feel. This is my new favourite frosting recipe!Ībsolutely Delicious! And I'm NOT a fan of vanilla frosting! I had my doubts about the milk/flour mixture and grittiness of the butter/granulated sugar mixture. The frosting keeps very well on a frosted cake at room temperature for at least 4 days. I halved the recipe and it only took the milk about 4-5min on the stove to bubble and thicken. I used salted butter (if you use unsalted, I'd suggest adding a pinch of salt). It's very easy to make, turns out wonderfully, and pipes beautifully. It is super light and very smooth, with the consistency of whipped cream and a flavour in-between American buttercream and Swiss meringue buttercream (not too sweet, not too buttery). Disappointing, I'll stick to my usual buttercream.Ībsolutely incredible frosting- the best recipe I've ever tried. And it felt even more greasy than typical buttercream. The taste was fine, but the outcome was very unattractive. I had to smear it on my cupcakes with a spoon. I put it in the fridge an extra 15 mins to see if it would firm up, but no luck. The icing was runny and gritty - impossible to spread with a spatula or put in a piping bag. I followed this recipe exactly, but it turned out terribly. The grainy look is caused by the small pockets the sugar makes if it hadn't dissolved completely in the mixing process. Troubleshooting notes: if your frosting turned out runny you needed to reduce the milk/flour mixture more, you want to get it to almost the consistency you want your frosting to be and if it looks grainy just when you were ready to frost away, mix the living daylights out of it for a minute and it will smooth out.
My latest addition was adding 2 tbsp very finely ground coffee to the milk/flour mixture just as it is beginning to thicken. How long will the icing will keep in the refrigerator? Please and thank you. I'm going to try it again the correct way and see if I liked it even more. I really like this recipe, mainly because I did do it wrong and it still turned out good. I have been looking for something like this for ages and am very pleased with it, and appreciate the tips and comments from others. I agree with others that you could bump up the vanilla, and am looking forward to experimenting with other flavors. Excellent recipe for a basic but luxuriously rich frosting.
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