Perfect Cake/Cupcake Frosting and Filling

I found this recipe when I googled “perfect frosting”.  And I had to check the veracity of the claim.

I am glad I did.  I use it for cupcakes and cakes, even under chocolate icing as a crumb coating and filling.  It takes a little effort, but it is worth it.

Not a great picture of the frosting, but we were keen to try it...

I followed the instructions and notes to the letter, barring one thing.  I didn’t have a stand mixer, or even a hand held mixer.  All I had was a whisk and lots of elbow grease.  It worked, but it was hard work.

Though the look on Allan’s face as he tasted it for the first time made all that elbow pain worthwhile.

This really is the perfect frosting.

Perfect Cake/Cupcake Frosting and Filling

(recipe by

  • 3 T Flour
  • 1/2 C milk (whole milk is best, but I use 2% milk and it’s actually fine)
  • 1/2 C real butter
  • 1/2 C sugar (that’s granulated sugar, not powdered sugar)
  • 1 t vanilla extract, or other flavour if you wish.

Whisk together the flour and the milk. Heat in a small sauce pan on medium heat. Whisk continuously until it starts to thicken.

There was a note at this point, “I think this is the critical point for any of you who have had problems with this recipe. I have a feeling people are under-cooking this part. Let it cook, while stirring, until it looks like pudding (you should be able to see the bottom of the pan when you stir it). Even though it’s thick, you can still it through a mesh strainer (just whisk the mixture in the strainer to push the thick stuff through) and then let it cool completely to room temp. or chill it in the fridge. It needs to be cooled completely. If you don’t let it cool completely, it will melt the butter and you’ll have runny frosting.”

I followed those instructions to the letter.  And it was worth it.

Cook until as thick as pudding.

Strain through a sieve.

The rest of the instructions are:

“It an electric stand mixer, beat the butter and the sugar for a minute or two until well combined and fluffy. You’ll want to use the whisk attachment on a stand mixer, not the flat paddle.

Then while beating, add in the thickened milk mixture and the vanilla. Beat on the highest speed you can get to without it spraying all over the place for 7 minutes.

Yes, 7 whole minutes, maybe even 8 or 9. I know that seems like a long time, but that’s when the magic happens!

You will be scared because it will look like a weird goopy mess at first and you’ll wonder what on earth you did wrong. Keep beating and something amazing happens. It goes from that goopy mess to something thick, velvety smooth, and perfectly fluffy.

(It takes a lot longer than seven minutes when whisking by hand… but it is worth it!)

Use it to fill cupcakes or other pastries, or as a frosting on top. You can’t go wrong putting this on just about anything 🙂

One batch makes enough to frost 12 cupcakes with BIG tops (like the one below, or larger). If you’re just spreading a little on top, it will do 24.”