I've looked for a super smooth and creamy frosting like this for a long time. Using superfine sugar is a very good tip, or else you have to beat it forever to get the coarser sugar to dissolve. If you use unsalted butter, add a pinch of salt; it needs it. Cook the milk and flour, stirring constantly, until you cannot stir down the boil. That will get rid of a flour taste and adds beautiful texture to the frosting. Have patience and follow directions. This frosting is a dream come true. NOTE: it does not "harden" nor develop an outer, drier layer. It stays very creamy and soft. Just perfection!
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I've looked for a super smooth and creamy frosting like this for a long time. Using superfine...