Super Fluffy, Not-too-Sweet, Cooked Frosting





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Published on Jan 20, 2012

Creamy not-too-sweet frosting that taste a lot like swiss meringue buttercream.
My hidden heart cupcakes tutorial:

This one takes about 11 minutes worth of beating, but is well worth it.
If you find that this frosting has a gritty texture, it means that you didn't beat the sugar/butter mixture long enough or didn't beat it long enough in the final step. After sitting for a couple of hours the sugar crystals will dissolve.

****NOTE!!!!!**** I made this recently with my Kitchenaid stand mixer and it does a very good job of mixing, I had no grit at all from the sugar. I found that if you mix this enough it won't be gritty at all, if you have gritty texture in it, KEEP MIXING, the sugar will dissolve.

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/milk, 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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