I am not generally a fan of butter cream frosting, however it was necessary for this particular batch of holiday cupcakes. After reading the reviews I was curious as to how this would end up. I used buttermilk with the flour instead of milk because I had some left over from another project and needed to use it before it went bad. I cooked over low-medium heat and stirred it almost continuously with a small whisk. When it got a little thicker than gravy, I took it off the heat and continued to stir. I creamed the butter and sugar while cooking the milk and flour. When everything was about room temp it all went in the mixer. I want the milk mixture to soften the butter a little so I put it in not completely cooled but definitely not hot. I followed other reviews and let the mixer go for it. After about 15 min I taste tested and it was smooth. I should have let it go a little longer because even though I scraped the sides several times there were still one or two gritty spots. Clearly I was taste testing all the way through. I could not believe how good it was. I must say it was a success. Everyone commented on how good the frosting was. It had an almost complex cream cheese type flavor. I used vanilla extract so I assume it was the buttermilk that really punched up the flavor. It was formed enough to pipe unto cupcakes, but probably not stiff enough to do some serious creative cake decor like flowers etc. I bet that can be remedied with some tweaking here or there.
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I am not generally a fan of butter cream frosting, however it was necessary for this...