This is the best frosting in the world and I have made it 40 to 60 times by now. Whoever made this recipe was brilliant.
I do not understand why everyone says to use powdered sugar? Most likely because home bakers can't think outside of the box and feel the need to "tweak" every recipe with "their secret". If you like generic nasty frosting then use powdered sugar.
If you want a very smooth, mellow, flavorful frosting then use granulated. People are absolutely stunned by the frosting and it is so easy to flavor with anything.
I will say you have to be patient and let the milk/flour transform into a very thick ball like substance (so thick it "balls up like dough". It will start pulling away from the pan like bread does when you have added enough flour. Add extra flour if it is being temperamental and not pulling together.
You also have to beat the frosting a long time to get the sugar to dissolve. Keep feeling the texture between your figures. When the grit is gone the frosting is done. Over beat and the fat will separate out and you will end up with greasy and runny frosting. This is not a stand mixer friendly frosting.
chocolate frosting - add about 2 oz. of melted but cool baker’s chocolate when combining butter and flour mixture. Adjust to taste from milk to dark choc.
Lemon frosting - extract plus zest to taste
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This is the best frosting in the world and I have made it 40 to 60 times by now. Whoever made...