* 1 cup Milk
* 5 Tablespoons Flour
* 1 teaspoon Vanilla
* 1 cup Butter
* 1 cup Granulated Sugar (not Powdered Sugar!)
Bake your favorite chocolate cake and let it cool.
In a small saucepan, whisk flour into milk and heat, stirring constantly, until it thickens. Remove from heat and let it cool to room temperature. (If I’m in a hurry, I place the saucepan over ice in the sink for about 10 minutes or so until the mixture cools.) Stir in vanilla.
While the mixture is cooling, cream the butter and sugar together until light and fluffy. Then add the cooled milk/flour/vanilla mixture and beat until it all combines and resembles whipped cream.
From whence it came: I found this recipe on the Tasty Kitchen web site. It sounded so weird...flour in frosting...that I almost didn't try it, but the name of the recipe grabbed me and wouldn't let me go. I just had to take it for a test drive!
Why it's blogable: Because it took every ounce of strength I had not to sit down with the bowl and a spoon and eat the entire batch! It is really good! Very light, like whipping cream, and yet very buttery. It really is so so good! I put it on red velvet cupcakes. The hubby and teenage son both gave it two thumbs up! Once the cupcakes were frosted I put them in the fridge. I think this frosting requires refrigeration. You've just gotta try it!
As a side note: I'm making a cookies and cream wedding sheet cake in April and I think I'll use this for the filling, mixed with Oreos. I'll let you know how it turns out. I'll have to make a practice one before the wedding. You NEVER experiment with a wedding cake. That's just way to risky.
P.S. I chickened out and just didn't use this recipe for the Cookies and Cream Cake, but I still have big plans of giving it a try. It's on my bucket list!
Click here to get the printable:
That's the Best Frosting I've Ever Had
Hope you enjoy stirring it up!