Chocolate Peanut Butter Cooked Flour Frosting
- 3 T flour
- 1/2 c 2% milk
- 1/2 c heavy cream
- 1 c granulated sugar
- 1 c unsalted butter, room temperature (or half vegetable shortening if you want frosting to hold up more)
- 1 t vanilla
- 1/4 t salt
- add-in flavors (9 oz chocolate, 6-9 TBS peanut butter, 6 oz cream cheese) - necessary, or not very flavorful
Adapted from leelabeanbakes.com
In a liquid measuring cup, combine the milk and cream. In a small saucepan, pour about 1/4 c of the milk/cream mixture along with the 3 T of flour. Whisk them together and turn the heat on low, slowly starting to cook it. It will begin to thicken.
As it starts to thicken, add the remaining milk/cream mixture as well as the granulated sugar and whisk vigorously to remove any lumps.
Continue to whisk until the mixture begins to boil. Then cook for an additional minute, whisking as you cook. The slurry will thicken a bit.
To ensure a lump free frosting, or if you found that you couldn’t remove all the lumps from your slurry, run your slurry through a sieve.
Take the slurry off the heat and let sit until cool, covered in plastic wrap to prevent any skin from forming. This mixture will be opaque and gelatinous, but will still flow. You may refrigerate it to speed up the process.
When the slurry in completely cooled, whip the butter on medium speed, until fluffy.
Add the slurry and salt and continue to beat until combined. Add the vanilla and add-in flavored and mix well. Makes enough for an 8-in 2 layer cake.