Best Frosting Ever. I'm the type of person who usually scrapes all the frosting off of cakes and cupcakes because I just don't like most frostings. This recipe is the correct sweetness for me. It is more work than other recipes, but so worth it.
I followed another reviewers advice and made a roux as the first step instead. That basically means I added a little butter to it. It's easy: Melt a little butter - (about the same amount as the flour, or even a little less), slowly add in the flour while you stir with whisk. This will kind of form a ball. Then SLOWLY add in the milk, while stirring constantly. I would describe the final state of the roux as slightly thicker than what you'd expect for a frosting. Then follow the recipe as described. Beating the sugar and butter together will take a good 15 minutes. But that's enough time for the roux to go down to a reasonable temp, so it's all good.
I halved it and still had twice as much frosting as I needed to cover two dozen cupcakes. I threw the rest in the freezer. Not sure if that was a good idea or not. I'll find out later.
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Best Frosting Ever. I'm the type of person who usually scrapes all the frosting off of cakes...