Perfect Cupcake Frosting and Filing

By cbayack

I always hear people say “I’m not a frosting person”. And while part of me thinks that’s ridiculous, I can understand to a certain extent when so many frosting are sickeningly sweet. I love frosting that is more like whipped cream. I used to actually fold whipped cream into classic buttercream to get that lighter texture and not so rich taste. Then I realized that I could get that same result by making it like this- starting with a white sauce. Sounds weird, but man this stuff is good. And it’s not so thick and sweet that you need a gallon of milk to get it down your throat. It’s mild and smooth, and light as air. I also love it because it doesn’t take away from a good cupcake like other really rich frostings can. So fill ‘em up, or pile it on high!

Ingredients

• 3 T Flour
• 1/2 C milk (whole milk is best, but I used non-fat when it’s all I have and it’s actually fine)
• 1/2 C real butter
• 1/2 C sugar (that’s granulated sugar, not powdered sugar)
• 1 t vanilla extract, or other flavor if you wish.

Details

Servings 12
Adapted from ourbestbites.com

Preparation

Step 1

Perfect Cupcake Frosting and Filling
click here to print recipe text only

3 T Flour
1/2 C milk (whole milk is best, but I used non-fat when it’s all I have and it’s actually fine)
1/2 C real butter
1/2 C sugar (that’s granulated sugar, not powdered sugar)
1 t vanilla extract, or other flavor if you wish.

Whisk together the flour and the milk. Heat in a small sauce pan on medium heat.


Whisk continuously until it starts to thicken. Let it cook, while stirring, until you can start to see the bottom of the pan. It should still be liquid-ish though, like this:


It’s okay if you have lumps, because we’re gonna strain those out right now. Place the mixture in a mesh strainer and stir with a rubber spatula to push it through.


You should end up with a nice, smooth mixture. It’s almost like pudding before it’s set.


Put this mixture in the fridge and let it cool completely, it’s fine if it stays in there long enough to get chilly, you just don’t want it warm at all. When it is chilled, you can move on to the following step.

It an electric stand mixer, beat the butter and the sugar for a minute or two until well combined and fluffy. You’ll want to use the whisk attachment on a stand mixer, not the flat paddle. Then while beating, add in the thickened milk mixture and the vanilla. Beat to combine and then scrape down the sides. Don’t be scared. It’s going to look like a goopy mess and kind of lumpy and separated like this:











But you just wait. It’s gonna blow your mind in a few minutes. Beat on med-high for 7-8 minutes. Yes, that long. I know it seems like forever, but that’s when the magic happens!

After 7-8 minutes it will have transformed from that sloppy mess into something gorgeous, fluffy, and incredibly light and silky.



Use it to fill or frost cupcakes, cakes or other pastries. You can’t go wrong putting this on just about anything :)



Frosts 12 cupcakes

Weight Watchers Points: 1 point per tablespoon of frosting

Here are some helpful Notes:

1. Use real butter, and a good name-brand. Cheap butter does weird things.

2. If you beat for the 6-8 minutes and the mixture still looks strange, beat longer and at a higher speed if you can. It should come together, but it takes a little patience!

3. Store at room temperature. Frosting may separate in the fridge, but you can store it overnight if left at room temp and in a well sealed container.

4. Add extracts to your hearts content; lemon is wonderful! Food coloring is also okay.

5. The white sugar can be exchanged for brown. Try 1/2 white 1/2 brown for a warm caramel flavor.

6. Do not try to make other substitutions or additions. Sour cream, cream cheese, fruit purees all do disastrous things.