The Best Frosting
Try this The Best Frosting recipe, or contribute your own.
Try this The Best Frosting recipe, or contribute your own.
- Carbohydrate 10.6678879252292 g
- Cholesterol 33.6375 mg
- Fat 12.8415208334305 g
- Fiber 0.239041669957055 g
- Protein 2.12120375098786 g
- Saturated Fat 7.45614270834878 g
- Serving Size 1 1 Serving (78g)
- Sodium 151.429583459873 mg
- Sugar 10.4288462552721 g
- Trans Fat 1.52327745836519 g
- Calories 170 calories
Step-by-step
- 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 Frosting: A Baker's Dream Come True
As a busy professional, time in the kitchen is a precious commodity. I'm always on the lookout for recipes that deliver maximum deliciousness with minimum fuss. This frosting recipe has become my absolute go-to, a secret weapon for elevating any baked good from simple to spectacular. The creamy texture, the delicate sweetness, the effortless application – it's perfection in a bowl.
Forget those complicated, multi-step frostings that require specialized equipment and hours of your time. This recipe is refreshingly simple. The process is straightforward, easy to follow even for novice bakers. The result, however, is anything but simple. This frosting is incredibly versatile. It's the perfect complement to cakes, cupcakes, cookies, and even brownies. Its smooth, velvety texture melts in your mouth, leaving a subtle sweetness that's never overpowering. It's the kind of frosting that makes people ask, "What's your secret?"
The magic lies in the balance of ingredients. The subtle hint of salt enhances the sweetness of the sugar, while the cornstarch helps create that signature smooth, velvety texture. The butter, of course, is the star of the show, lending richness and creaminess that's simply irresistible. The vanilla extract adds a touch of warmth and complexity that elevates the entire flavor profile. I've experimented with different types of milk, and I've found that 1% milk yields the best results. But feel free to experiment and find what works best for you.
One of the most important steps in this recipe, and one that many home bakers overlook, is allowing the cooked frosting mixture to cool completely before beating in the butter. This is crucial for achieving that light and fluffy texture. If the mixture is even slightly warm, the butter won't incorporate properly, resulting in a lumpy, grainy frosting. I usually refrigerate the mixture overnight to ensure it's perfectly cool. But if you don't have the time, make sure it reaches room temperature before proceeding.
Beyond its ease of preparation and its incredible flavor, this frosting is also remarkably stable. It doesn't melt easily, making it perfect for warmer climates or outdoor events. It holds its shape beautifully, whether you're using it to frost a cake or pipe intricate designs. And let's be honest, who doesn't love a beautifully frosted cake? It's the final touch that transforms a simple bake into a showstopper.
So, the next time you're looking to impress your friends, family, or even just yourself, try this easy, reliable, and truly delicious frosting recipe. It's a game-changer, a secret weapon for any baker, regardless of skill level. It's the kind of frosting that elevates every occasion, from casual gatherings to elegant celebrations. Trust me on this one – it's the best frosting you'll ever try.
Ingredients:
- 1/4 teaspoon salt
- 1/4 cup all-purpose flour
- 3 tablespoons cornstarch
- 1 1/2 cups granulated sugar
- 2 teaspoons pure vanilla extract
- 1 1/2 cups milk (I used 1% with stellar results)
- 24 tablespoons (3 sticks) butter, cut into 24 pieces and softened at room temperature
This recipe is a keeper, and I hope it becomes a staple in your kitchen too. Happy baking!
