The other day I went online in search of some frosting that did not use powdered sugar. Why? Because I had only about a half of a cup and the hubby came back from the store empty handed. Which is not unusual, because of the fact that sometimes they just run out of stuff at the store here. And it’s usually when I need something the most that I can’t find it. Just the way it goes. So back to the search. Can you believe I found a recipe that just uses regular sugar? I was so stinkin’ happy!! I was pushing it a little, as far as time goes, considering the baby boy’s birthday was the following day. I was really nervous and almost didn’t make it, because what if it didn’t turn out! There were quite a number of bad reviews on this particular kind of frosting. And I’m big on the reviews and how things turn out for other people before I decide to make something myself. As you can see, I went for it and I’m really happy with the results.
This is not a super sweet frosting. It is very light and silky.
Makes enough for one 9-inch round double layer cake
- 6 Tablespoons flour
- 1 cup milk
- 1 cup butter, very soft
- 1 cup granulated sugar
- 2 teaspoons vanilla
- Whisk together the flour and milk in a small saucepan over medium heat. Keep whisking until it begins to thicken. Let it cook and keep on whisking until it becomes very thick. Do not stop whisking the whole time which helps to ensure there are no lumps. Take off the heat and whisk a little more, to make sure it is lump free.
- Put this mixture in a different container and put it into the refrigerator until it is completely cool. When it is totally chilled, continue to the next step.
- Put your very soft butter and plain old sugar into a medium mixing bowl. Mix with an electric mixer for a few minutes until fluffy. Pretty sure this won’t work by hand, sorry. Use your whisk attachment on your mixer.
- Add in the cooled flour/milk mixture and vanilla. Continue to beat, occasionally scraping down the sides. Beat on high for about 5-10 minutes until very well mixed and the sugar is no longer grainy. If you can still feel the sugar grains, continue to mix it.
- Frost and serve. Or refrigerate if made a day in advance.
Because of the butter, it will harden slightly in the refrigerator. Just let it sit out for a bit before serving if made the day before.
This icing goes great with my Double Chocolate Cake recipe.
Recipe adapted from Our Best Bites