The best frosting, ever.

This isn’t the first time I have posted this recipe.  But it is the first time I took decent pictures…

Perfect frosting... and why yes! I did make quenelles.

The first time I made this frosting I was armed only with a whisk.  The recipe suggests a stand mixer.  Having made it by hand, I second that suggestion!

But the name… how could I not try it?

And, you know what?  It really is possibly the best frosting ever.  It is especially good with chocolate cake and cupcakes.  I have tested it several times just to make sure…  I wouldn’t feel right otherwise. 🙂

Now, I have a hand held mixer and it is so much easier.  But a stand mixer is still a great suggestion.

I used this in the mini chocolate layer cake I was making for Allan today, just because he deserves cake for being so good and putting up with me, especially as he has to take me to an empty house to have showers and then stand guard with Bob while I revel in the wonder of hot water.

That deserves cake.

I used a Texas Sheet Cake recipe, which was new to me, but will be repeated.  Lots. 🙂

The milk and flour need to be thick

The recipe that follows contains a note from the author in italics, which I found really helpful. 

I have to say that making this with the electric hand held mixer was so much easier than with a hand whisk! 🙂

Perfect 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. 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.

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.

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 . If you’re just spreading a little on top, it will do 24.

Eight minutes of whipping and perfection emerges!