this frosting was good but not the mind blowing, life changing frosting everyone was talking about. It was not very sweet, I like that, and it had an amazing light and fluffy texture that was just yummy, but maybe it was in my vanilla extract that the frosting fell flat for me. It just did not pack that punch that would make this a go to frosting. I will make this again and use different flavor profiles to maybe kick it up some.
Tip's: the first time making the flour and milk part the heat was on medium high. that is way to high. When I added the flour it thicken up right away, so there was no time to get that raw taste out of the mix. also cooling it all the way will make the flour milk lumpy when mixing. if this happens start over. it will not work to give you that nice fluffy smooth texture we are all looking for. how I combated this problem. one I warmed the milk on the lowest setting of my stove. then added the flour all at once. mixing the whole time. it wil thicken very fast even on low take off the burner. mix mix mix. then back to the low heat to cook out that nasty flour taste. note if it form's this ball it will be hard to get it smooth. mine was a smooth white roux kind of gummy in texture. cooled for about 15 min. beating it every five min so a skin could not form. Sorry for the long post and I hope this all helps.
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this frosting was good but not the mind blowing, life changing frosting everyone was talking...