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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

The Best White Frosting Ever Recipe

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This recipe for The Best White Frosting Ever is from Bowman Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
5 Tbs Flour (all purpose)
1 cup milk (whole milk is best but any works)
1 tsp vanilla
1 cup (two sticks) salted butter, softened to room temp
1 cup granulated sugar (not powdered sugar)
Directions:
Directions:
1. In a small saucepan, whisk together flour and milk. Heat over medium heat, whisking constantly until the mixture thickens. (Make sure to scrape the bottom of the pan well as you stir.) When mixture is about the consistency of brownie batter, remove from heat. Continue stirring for 30 more seconds while the pan cools.

2. Let flour/milk mixture COOL COMPLETELY. Step 1 should be done about 20 minutes ahead of time. Once mixture is cooled, whisk in the vanilla.

3. In a stand mixture, cream the butter and sugar together until there is basically no sugar graininess left. This will take quite a while. Scrape the bowl often with a rubber scraper.

4. Once the butter and sugar are creamed, add in the flour/milk/vanilla mixture. Beat the frosting LIKE CRAZY for about a minute, scraping the sides at least once. When the frosting has increased in volume, is completely homogenous and looks similar to dense whipped cream, you're done!
Personal Notes:
Personal Notes:
This frosting is Bryan's favorite. If I make a cake, he requests this frosting. It's particularly good on chocolate cake, but I've heard it was originally designed for red velvet cake.

 

 

 

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