A***IMPORTANT - Before you make this or if you messed the recipe up - read here****I've included *my secrets* for making this frosting
I have made this recipe for YEARS and am KNOWN for it! I've made it with a hand mixer and an old fashioned Sunbeam mixer. If you're looking for a recipe that's low in calories, carbs, or cholestrol - forget this one. Use this on Special Occasions!
#1. Whole Milk perferred (2% may do - NEVER 1% or skim-don't waste your time).
#2. Continually Whisk the milk/flour mixture over low/med heat until it's Really Thick (but don't burn the bottom). It should be difficult to whisk by the time it's done. It must COOL COMPLETELY. (I usually do this step right after I put the cake in the oven).
#3. BUTTER PREFERRED (stick margarine may do (but butter tastes better) - NEVER use tub margarine-it'll never whip up and turn out slimmy). Butter must be ROOM TEMPERATURE (with a slight give when squeezed gently - leave out about 1 hour)(not melty like on an 80degree day)(It should not be 'softened' as the recipe states)
#4. (mixers speeds vary adjust accordingly)
I BEAT the butter/sugar at least 4 min. Add vanilla, beat 2 min. Add 1/2 TOTALLY COOLED milk/flour paste, beat 4 min. Add other 1/2 and beat 4 min.
Plain box cake mixes taste wonderful when frosted with this recipe and sprinkled with crushed walnuts. If you can get the technique down - you're cupcakes and cakes will be the hit of the party!
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A***IMPORTANT - Before you make this or if you messed the recipe up - read here****I've...