This is a great frosting that's smoother and lighter than ordinary buttercream with powdered sugar and butter. We're gluten free so I use corn starch instead of flour. I think it's easier than working with flour because corn starch dissolves more easily and firms up more quickly. Mix 5 tbls of corn starch into half the milk -- whisk until it's all dissolved. Then put it on the heat, and stirring CONSTANTLY on medium-high heat, wait about a minute or two. It will quickly firm up. I continue to stir for another minute, then put the mixture in a bowl to cool in the fridge. Then continue with the recipe as shown.
Also -- if you beat the butter and granulated sugar really well for a long time, with soft (warmed to room temp) butter, you'll have a smoother, fluffier frosting. If you use powdered sugar, well, you don't really need the cooked flour because powdered sugar contains corn starch, so you might as well just follow a different recipe.
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This is a great frosting that's smoother and lighter than ordinary buttercream with powdered...