Old Fashioned Boiled Milk Cream Cheese Frosting
- 1 1/2 cups granulated sugar
- 1/4 cup all-purpose flour
- 3 tablespoons cornstarch
- 1/2 teaspoon salt
- 1 1/2 cups whole milk (see note)
- 2 teaspoons vanilla extract
- 16 tablespoons unsalted butter, softened (2 sticks), cut into 16 pieces
- 8 ounces cream cheese , cut into 1-inch pieces and softened
Whole milk makes the richest, tastiest frosting. Use a stand mixer; the frosting is too thick for a hand mixer. And plan ahead, as the frosting needs time to cool.
1. COOK MILK BASE Combine sugar, flour, cornstarch, and salt in medium bowl. Slowly whisk in milk until smooth. Pour mixture through fine-mesh strainer into medium saucepan. Cook over medium heat, whisking constantly, until mixture boils and is very thick, 5 to 7 minutes. Transfer milk mixture to clean bowl and cool to room temperature, about 2 hours.
2. MAKE FROSTING With stand mixer fitted with whisk attachment, beat cooled milk mixture and vanilla on low speed until combined, about 30 seconds. Add butter and cream cheese, 1 piece at a time, and beat until incorporated, about 2 minutes. Increase speed to medium-high and beat until frosting is light and fluffy, about 5 minutes. Let sit at room temperature until stiff, about 1 hour.
MAKE AHEAD Frosting can be refrigerated in airtight container for 1 week. When ready to use, let stand at room temperature until softened, about 2 hours. Beat with stand mixer on medium-high speed until light and fluffy, about 1 minute.