- 15 mins
- 45 mins
Ingredients
- For the cooked vanilla frosting:
- 5 Tbsp flour
- 1 cup milk
- 1 cup unsalted butter
- 1 cup granulated sugar
- 1-2 tsp vanilla
- NOTE: I doubled these ingredients to be sure I had enough to frost a cake.
Preparation
Step 1
FOR THE FROSTING:
Whisk together in a saucepan the flour and milk.
Cook over medium heat until starting to thicken and cook for a minute or two more-- don't let it get too thick or it will be too stiff when it cools. (The roux has to boil for a little bit for the flour to cook and lose its starchy flavor.)
Pour into a wide bowl and allow to cool, stirring now and again. If the roux is lumpy when it cools, just press it through a fine sieve.
Beat together a cup of unsalted butter and a cup of granulated sugar until light (you really need an electric hand mixer or stand mixer for this).
Beat in the cooled roux about two tablespoons at a time. As you beat and add the roux, the frosting turns creamy instead of grainy from the sugar -- almost like "magic"!
Add 1-2 tsp vanilla and beat some more until it's light and creamy.
TIP: Don't chill the roux in the fridge or it will be too hard to beat stuff into.