Super Fluffy, Not-too-Sweet, Cooked Frosting

This one takes about 11 minutes worth of beating, but is well worth it.

NOTE:
When you first taste this frosting, you may detect some of the granulated sugar in it and it may have a slight "gritty" texture. I found that after a couple of hours any of the "gritty" sugar crystals dissolve on their own, and the frosting becomes perfectly creamy. Tastes remarkably like sweetened whipped cream.

Recipe and directions:

Place 1 cup of milk into a medium saucepan. Add 4 tablespoons of all-purpose flour to the milk and whisk together. Cook over medium high heat, stirring continuously, until it becomes a very thick smooth paste. This can take 3-4 minutes.
Remove from heat and let cool completely.

Beat the cooled flour/milk mixture with 1 tsp of vanilla on high speed for 4 minutes. It will become a smooth paste again.

In a separate bowl combine the 1 cup sugar and 1 cup softened butter together with a electric mixer. Blend on high for 4 minutes.

Combine the flour/mik, butter/sugar mixtures together and beat on high speed with an electric mixer for 3-4 minutes until super fluffy.

Tint frosting if desired and use as you would any frosting.
Makes enough to frost a two layer 8" cake or 24 cupcakes.

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[Maddieyeah14]

do you need to put flour in it because I'm allergic to flour... can i put like rice or corn flour instead... ?

[yoyomax12]

@Maddieyeah14 I've never baked with wheat flour alternatives, you need to do some research on substitutions in cake recipes.

[yecats903]

would it make a difference if i used powdered sugar instead of granulated?

[yoyomax12]

@yecats903 Don't know sorry

[pokedave123]

I followed the directions and got an end result similar to yours. I wanted the frosting to be a bit stiffer, so I let it sit in the fridge for a few minutes. IDK WHAT happened, but when I took it out, it looked like cottage cheese. It was a disaster. I tried freezing it and mixing it, but that didn't work. Finally, I strained out all the "melted stuff" and mixed what was left. Luckily, it turned out great and I just had enough for the cake. Any reasoning why it messed up in the first place?

[yoyomax12]

@pokedave123 I've never put this in the fridge before, used it right away and then left the things I frosted out at room temp. I have no clue what happened to yours the cottage cheese thing sounds weird. Makes me want to do this and put it in the fridge just to see what would happen, lol.

People have had mixed results with this based on the comments.

[ccktj]

@yecats903 You would not attain the same level of fluffiness as compared to granulated sugar. Besides, powdered sugar is a combination between sugar and corn starch, which is a thickener. It will affect the end texture and the sweetness of your frosting. Hence, it's advisable to do according the recipe

[90210gossiogrl]

you have earned a subscriber ma friend :)

wow dis recipe is great!

[Maddieyeah14]

@MaRaTheMeyvn thankyou :D <3!! 

[Lillskank]

@yecats903 It should work. I might become a bit thicker due to the starch in the powdered sugar. I tend to use powdered sugar in frostings because it dissolves much easier.

[vty09]

you sound a little like ellen d.

[MaRaTheMeyvn]

@Maddieyeah14 Any starch used in cooking works totally fine. That way it also gets smoother. :3

[MaRaTheMeyvn]

I made this and it was perfect! I added the sugar to the milk sauce so it dissolved more better, replaced some of the flour with potato starch to make it a little smoother and instead of cooling the sauce and using softened butter I added fridge-cold butter to the warm sauce and mixed. The warmth of the sauce softened the butter and vice versa.

If this recipe is less sweet than most American frostings... I added less sugar than the recipe told and my 7-year-old sister said it was too sweet. :o

[Maddieyeah14]

@omar390z probably not :(

[omar390z]

@Maddieyeah14 damn so u cant make this