What an awesome recipe!This came out great and I had no problems whatsoever. I doubled the recipe for frosting cupcakes because I go kind of high with the cupcake frosting. I made this more like a roux and added two tablespoons of butter to the flour. A helpful hint and a fail safe when making a roux, add flour to the pan first, then butter and whisk together until smooth over low to just med heat, then add the milk a little at a time and all the while stir, stir, stir using a whisk. It's tedious I know, but if you want a smooth frosting then you have to put a little effort into it, this helps to avoid the lumpiness that I have read from the disappointed reviews. Also, DO NOT and I mean DO NOT add to the butter mixture until completely cooled. Butter, hot roux..not a good combo. The helpful hints from the most positive review are also spot on. I didn't notice it until I sat down to write my review and all I can say is "Ditto!" This is a great lighter taste to a straight butter cream frosting, not lighter in calories, but lighter in taste. Since I doubled the recipe, I added a tsp of vanilla extract and a tsp of vanilla bean paste. So happy I found this recipe, I even posted a pic.
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What an awesome recipe!This came out great and I had no problems whatsoever. I doubled the...