Cinnamon Frosting

By exdircomp

Ingredients

• 1 1/2 cups sugar (1 cup)
• 1/4 cup all-purpose flour (3 tablespoons)
• 1 1/2 cups milk (1 cup)
• 1/4 cup heavy cream (3 tablespoons)
• 1 1/2 cups (3 sticks) unsalted butter, soft but cool, cut into small pieces (3/4 cup [1 1/2 sticks] This is less than 2/3 of the recipe)
• 1 teaspoon pure vanilla extract (1/2 teaspoon)
• 2 teaspoons cinnamon (I omitted)
• Red Hots (cinnamon imperials) candies, for decoration

Preparation

Step 1

In a medium heavy-bottomed saucepan, whisk the sugar and flour together. (Most recipes I've seen like this don't add the sugar to this mixture. By cooking the sugar with the milk, it dissolves it and prevents the grainy taste most people complain about.) Add the milk and cream and cook over medium heat, whisking occasionally, until the mixture comes to a boil and has thickened, about 20 minutes (It will look like VERY thick glue when it's ready) .

Transfer the mixture to the bowl of an electric mixer fitted with the paddle attachment. Beat on high speed until cool (I let mine cool in the fridge, but just until room temp). Reduce the speed to low and add the butter; beat until thoroughly incorporated. Increase the speed to medium-high and beat until the frosting is light and fluffy.

Add the vanilla and cinnamon and continue mixing until combined. If the frosting is too soft, transfer the bowl to the refrigerator to chill slightly: then beat again until it is the proper consistency. If the frosting is too firm, place the bowl over a pot of simmering water and beat with a wooden spoon until it is the proper consistency.