Alright….disclaimer!!!
What you are about to see is NOT considered health food. It is a decadent, delicious treat, I can promise you that, but health food it is not.
I am laughing because I just heared about the lady that sued Nutella because she was giving the hazelnut chocolate spread to her kids and she thought -because of their advertising she claims-that it was a health food. Crazy town we live in these days I tell you! The weirdest part? She won millions from Nutella.
Crazy town.
So with that little current events news story I just provided you (see what you get from reading my blog? Recipes AND current events. Well, current evenT 🙂 I will get on with the recipe.
My recipe for one of the most delicious things I have made in recent weeks. This is seriously one of those recipes where I almost consider NOT giving it away.
Almost.
But I will, because I have to share this. It is really something that should be shared.
I am sure that I have said before that I am not really a frosting girl. I have a feeling you are going to stop believing me about that little fact each time I post a new frosting recipe. I think it was last time with my Perfectly Creamy Cream Cheese Frosting recipe that I gave this same song and dance about not liking frosting.
It really is true though. I usually take the frosting off my cake, but with this frosting, just like the cream cheese one, instead of scraping it away, you will be left wanting more..
Buttery and lightly sweet, this frosting is the best I have ever tasted. It is the way frosting used to be made before they started adding all that extra junk to it. NOT that I am saying that this one is a health food by any means (just reiterating my disclaimer from above!) but it does not have all the chemicals and additives you will get from the store bought kind. Just pure goodness. I do believe that is a direct quote from my husband’s mouth.A mouth that was surely filled with this delicious frosting.
I will let you be the judge.
Old Fashioned Frosting
1 1/2 cups sugar
1/4 cup all-purpose flour
3 tablespoons cornstarch
1/4 teaspoon salt
1 1/2 cups milk
2 teaspoons pure vanilla extract
3 sticks butter, cut into 24 pieces, softened to room temperature
NOTE: This frosting takes a bit of planning so read the entire recipe before starting so you leave yourself enough time to follow the directions as carefully as possible for best results.
In a bowl, combine the sugar, flour, cornstarch and salt. Slowly whisk in the milk until the mixture is smooth. Pour into a saucepan and cook over medium heat whisking the entire time until mixture becomes so thick that it is almost stiff and not able to be whisked. Turn off heat. This might take anywhere from 5-8 minutes so whisk constantly and watch it carefully.
Transfer the mixture to a bowl and let it cool completely. This is extremely important. The mixture must be completely cooled. Do not refrigerate it to cool because the butter will not beat into it properly. If you are in a hurry and must cool it in the fridge, take it out and let it get to room temperature again before adding butter.
Add the vanilla to the completely cooled mixture and beat on medium speed until completely combined. Add the butter, one piece at a time and beat well. Once all the butter is added, beat on low for five minutes until it is light and fluffy.
Spread on your favorite prepared cake or cupcake recipe. If you need to pipe it, refrigerate for 30 minutes so frosting becomes more stiff and easier to pipe.
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