Tuesday, July 1, 2014

Whipped Frosting

I've been a sugar-cookie-making machine lately.  I made them twice in the last week for birthday celebrations.  I tried out this new frosting recipe (since the one I typically use is a little boring and a touch too sweet) and fell in love.  It is light and fluffy and very, very smooth.  It's not too sweet either, which can be a good thing.  Oh, and also, it uses granulated sugar instead of powdered sugar.  I like this because the powdered sugar where I live can be very gritty and not yield very good results when it comes to frosting.

You'll definitely want to use a stand mixer for this one; the frosting needs to be beat for a pretty significant amount of time in order to get everything mixed to a perfect smoothness. If you're having any trouble, just let your stand mixer work its magic a little longer.  

Here is my cute taste-tester:


  • 7 tablespoons all-purpose flour
  • 1 1/2 cups milk
  • 2 teaspoons almond extract (or vanilla)
  • 1 1/2 cups salted butter, room temperature
  • 1 1/2 cups granulated sugar
  • pinch of salt

In a small sauce pan, whisk flour into milk and heat on medium heat, stirring constantly, until it thickens.  It will be the consistency of thick pancake batter.

Stir in vanilla.  

Remove from heat and let milk mixture cool to room temperature.  

While mixture is cooling, cream butter, sugar, and salt together until light and fluffy on medium-high speed for about 5 minutes.  

Add the completely cooled milk mixture.  

Beat it for about 5 minutes on medium-high to high speed until it looks like whipped cream.  

NOTE:  It may looked separated at first, so keep beating it until it comes together.  

Source:  i heart eating 

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