Buttercream Frosting

Submitted by MelinOhio

"My aunt would make this for all the family get togethers, I could hardly wait to dig in, She always served it on a dark chocolate cake. It is better than whipped cream. Cook time is cooling time."

 

• Ready In: 1hr
• Ingredients: 5
• Serves: 8

ingredients

• 1 cup milk
• 1⁄4 cup cornstarch
• 1 cup butter
• 1 cup sugar
• 1 teaspoon vanilla

directions

1. Cook milk and cornstarch over low heat until pasty.
2. Remove from heat and cool completely.
3. Whip butter, sugar and vanilla.
4. Add milk and cornstarch mixture a little at a time, while whipping at high speed.
5. Frost cooled cake.

Reviews

[The Real Cake Baker]

It was a good frosting. I have made a better one. But interesting enough. I made it for one of my customers. If I get any complaints I will let you know. I did add 1/2 teaspoon of almond flavoring to wake it up. O.k. the verdict is in and they said that they loved the cake. Thanks for the recipe.

 

[498291]

This is AWESOME. It was my first time making it and it turned out awesome! :) I used lemon juice instead of vanilla extract and added a little powdered lemonade drink mix to make lemon flavored icing. It was delicious! Thanks for a great go to recipe!

 

[tess10210]

PERFECT! I halved the recipe and added a (cooled) shot of espresso to flavor it, and also added some cocoa powder - I'm not sure how much, because there was just a little left so I dumped it all in; probably about 2 T. I also added 2 T of powdered sugar at the end because it was looking a little runny. It turned out just as I hoped it would, light airy and tastes like coffee ice cream. I'm using it as a filling on a chocolate cinnamon cake and putting a chocolate glaze over the top. Yum!

 

[FoxyBrown]

Easy to prepare and it tastes heavenly! I've made buttercream frosting using several different recipes. This is by far the best. Thank you!

 

[Stephanie Y.]

I'm not giving this any stars because I am sure the problem I had was my own fault... but hopefully I can save someone else from my mistake. Make sure to cook the milk/cornstarch mixture of low as the recipe states. I used medium without realizing and stepped away from the stove to check out what my dogs were barking about, seconds later I returned to the pan and it had started to congeal. I quickly continued mixing and I thought all was well. I put it in the fridge to speed cooling process (maybe this was another mistake). I went along with the recipe as stated and slowly added the now congealed paste to the whipped butter sugar. I could not get the cornstarch mxture to thoroughly incorporate. It looked like there were chunks of rice throughout. I also would use powdered sugar next time. I used regular granulated sugar and found that to cause a bit of grit to the texture as well. I'd be willing to try this recipe again- I'll just make sure to follow the directions precisely as I am sure the problems are no fault of the recipe.