THE BEST FROSTING I'VE EVER HAD
Make and share this The Best Frosting I've Ever Had recipe from Food.com.
Provided by jennydunivan
Categories Dessert
Time 15m
Yield 1 sheet cake, 12 serving(s)
Number Of Ingredients 5
Steps:
- Bake your favorite chocolate cake (or whatever you want to frost!) and let it cool.
- In a small saucepan, whisk flour into milk and heat, stirring constantly, until it thickens. Remove from heat and let it cool to room temperature. (If I'm in a hurry, I place the saucepan over ice in the sink for about 10 minutes or so until the mixture cools.) Stir in vanilla.
- While the mixture is cooling, cream the butter and sugar together until light and fluffy. Then add the cooled milk/flour/vanilla mixture and beat until it all combines and resembles whipped cream.
- Grab a spoon and taste this wonderful goodness. If there is any left after your taste test, spread it on a cooled chocolate cake. Cut yourself a piece and put it on a pretty plate. Grab a fork and prepare to experience the most divine pairing you can imagine. This frosting on chocolate cake is to die for. Sure, the recipe sounds strange - it has flour in it - but it's sublime. Try it, you'll see. You'll love it so much you won't go back.
THAT'S THE BEST FROSTING I'VE EVER HAD
This recipe is from Ree Drummond's site www.thepioneerwoman.com; contributed by Missy Dew. The title alone got me interested and then I read the ingredients. I had everything on hand and tried it yesterday. It's really not like any other frosting I've ever had. Even my teenage son asked "what is this?"...and not in a bad way!...
Provided by Renee' Warnock
Categories Other Desserts
Number Of Ingredients 5
Steps:
- 1. In a small saucepan, whisk flour into milk, stirring constantly, until it thickens. You want it to be very thick, thicker than cake mix, more like a brownie mix is. Remove from heat and let it cool to room temperature. It must be completely cool before you use it in the next step. Stir in vanilla.
- 2. While the mixture is cooling, cream the butter and sugar together until light and fluffy. You don't want any sugar graininess left. Then add the completely cooled milk/flour/vanilla mixture and beat the living daylights out of it. If it looks separated you haven't beaten it enough! Beat it until it all combines and resembles whipped cream.
- 3. Now it's ready to spread on a cooled cake. Enjoy!
- 4. (My own suggestions: Let the sticks of butter soften somewhat before you start creaming with the sugar and use a deep bowl. I had butter chips flying everywhere. And use a non-stick saucepan. The flour/milk mixture came right out.)
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- Place butter in a bowl and use either a handheld beater or stand mixer (with whisk attachment) to beat for 3 minutes until it's smooth and changes from yellow to very pale yellow, almost white.
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