The Best Frosting I've Ever Had

Submitted by Chef #419880

"So perfect on a chocolate cake that you’ll never frost one with anything else, ever again."

 

• Ready In: 15mins
• Ingredients: 5
• Yields: 1 sheet cake
• Serves: 12

ingredients

• 1 cup milk
• 5 tablespoons flour
• 1 teaspoon vanilla
• 1 cup butter
• 1 cup granulated sugar (not Powdered Sugar!)

directions

1. Bake your favorite chocolate cake (or whatever you want to frost!) and let it cool.
2. 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.
3. 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.
4. 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.

Reviews

[Chicagoland Chef du Jour]

3/10/14 This is phenomenal frosting! I can't get over it. I didn't have any confectioners sugar so I searched out an alternative. I found this recipe via The Pioneer Woman and TastyKitchen.com The trick it to beat the daylights out of it until the sugar granules disappear and the butter / sugar combo is very creamy. This takes time. Then once you combine the flour mixture with the sugar, beat it like mad to get it airy & light like whipped cream. We could not stop stealing spoonfuls and licking the bowl. My daughter kept skimming it off the cake to steal more. NOTE: You can quick chill the flour mixture by setting your pan over an iced water bath. I successfully halved the recipe. YUM!<br/>3/13/14 Yes, I am making this for the 2nd time by request. Once again I halved the recipe and added 1/4 C of cocoa powder to it for a chocolate frosting, YUM YUM YUM!

 

[JoEllen G.]

This frosting is fabulous! I've made it many times, used it on many kinds of cakes and cupcakes, tweaked the flavor with different additives, and it is absolutely perfect every time! As professional at-home baker/decorator, I always make this recipe in triplicate, and in that quantity, tiny lumps in the cooked flour/milk mixture were sometimes a problem. I would sift the flour before adding milk, but I would always have to strain the cooked paste through a sieve to ensure perfect smoothness. (Can't have lumps in wedding cake icing, and lumps muck up the piping tube, too.) Yesterday, I hit upon an excellent solution: I blended the flour and milk together in my Ninja before cooking. I still forced the cooked paste through a sieve, but I don't think it was necessary, as there were No Lumps at all! I highly recommend this adding this easy step to the process. Use any smoothie maker such as Ninja, Bullet, etc. and process for 10 seconds. Voila!

 

[greenplanner]

Really light and delicious frosting. I replaced the whipped cream in a trifle recipe with this and it was delicious. (cake, lemon curd, fresh raspberries plus this frosting, was heavenly)

 

[jjreesells]

Tried it out... EASY! Tried it on white cake and was perfectly pleasant!!!

 

[Lauri H.]

I've used powdered milk, boxed milk and evaporated milk and it turns out perfectly sensational every time. It is aptly named.