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!Perfect Cupcake Frosting and Filling
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
Whisk together the flour and the milk. Heat in a small sauce pan on medium heat. Whisk continuously until it starts to thicken. I think this is the critical point for any of you who have had problems with this recipe. I have a feeling people are under-cooking this part. Let it cook, while stirring, until it looks like pudding (you should be able to see the bottom of the pan when you stir it). Even though it's thick, you can still it through a mesh strainer (just whisk in the strainer to push the thick stuff through) and then let it cool completely to room temp. or chill it in the fridge. It needs to be cooled completely. If you don't let it cool completely, it will melt the butter and you'll have runny frosting.
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 for 7 minutes. Yes, 7 whole minutes, maybe even 8. I know that seems like a long time, but that's when the magic happens! It will go from looking like a weird goopy mess to something thick, velvety smooth, and perfectly fluffy- like this:
Use it to fill cupcakes or other pastries, or as a frosting on top. You can't go wrong putting this on just about anything :) And you'll want to use it right away. Don't put it in the fridge to use later because strange things happen. Just leave at room temp and eat it fresh.
One batch makes enough to frost 12 cupcakes with BIG tops (like the one below, or larger). If you're just spreading a little on top, it will do 24.
Related Recipes:
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39 comments:
How am I ever supposed to lose this baby weight? Yummy!
Ok this is seriously the best frosting I have ever tasted. Ever.
Oops... that was me :)
I agree with Cassie, this is the best frosting ever. Thanks for the cupcake Sara, now I know where the next 5lbs will be coming from. Sweet.
Just tried this and must've done something wrong. Maybe using margarine in place of butter doesn't work. My 3yr old thought it tasted so yummy though. I ended up adding an entire bag of powdered sugar, just ended up tasting like regular frosting, and I have about 4 cups of it. I'll have to try again.
Alright Millionaire Mommy- I don't know if you're a regular reader or not, but if you are, you should know in my recipes to ALWAYS USE REAL BUTTER! Lol. Especially in something like this where butter is a main ingredient. It's what makes this frosting so yummy. I made sure to write "real butter" in the recipe because it would just be icky with margarine! Plus, the real problem- which is probably what happened with yours, is that margarine has extra moisture and other compounds in there, so when you're whipping everything together, it messes up the chemical composition that would otherwise make it so light and fluffy.
Give it another shot- with BUTTER! :)
Oh- and you didn't use powdered sugar in the original recipe, did you? Make sure to use granulated.
Okay, my frosting came out funny. And it tasted a little funny, too, so I think I did something wrong (it tasted like grocery store frosting; it may have something to do with my increasing belief that Walmart and Sam's Club butter isn't actually 100% butter. And I'm not even a conspiracy theorist). When I do this all over again, here's my plan (because it also totally trashed my kitchen--seriously, MASSIVE usage of lots of dishes here! :) )
--Make the frosting in advance. I think part of the problem was that my kitchen was still too warm after baking the cupcakes, so that, combined with the long beating time, made the butter semi-melty.
--Make the cupcakes when it was convenient. Then hold onto them until I'm ready to fill them. I think doing it all at once was what made it so messy.
Okay, I just re-read and you said NOT to make it in advance. So maybe I'll make the cupcakes in advance. Oh, Sara, where did I go WRONG?? It was WEIRD.
What happened Kate?! And how did you use so many dishes? lol
Did it look like my picture?
Mine turned out weird, too. It looked nothing like your picture. I was so sad! Maybe I'll try it again.
This frosting is soooooo good! It's the perfect combination of not-too-sweet and creamy! I'm loving it so thanks a whole bunch o' cupcakes :)
I'm pleased to report that the second time I made this, it wasn't weird. I don't know WHAT the deal was the first time (although my kitchen really WAS hot...I'm thinking that had something to do with it), but the second time I made it, it was amazing! Yummy yummy yummy!
Can you add a flavor to this - like a tiny bit of lemon (or lime or coconut) powder? (the 'real' kind of powder...?) Just curious. I'm looking for a whipped, light, lemony or limey or cocunutty recipe, and I have some of the powders from KAF... so I was thinking if a half a teaspoon was mixed in at the sugar-butter-beating stage? Whatdyareckon?
Oh Mary Mary Mary, you have no idea. I just made this a few weeks ago and I added 1t of pure lemon extract in (along with the vanilla) and it was to DIE for. Seriously I could have eaten it all with a spoon! I put it in between little mini lemon cakes and everyone was asking me what the heck was in there because it was so yummy. I'm actually concocting a dessert right now to post that uses it. So yes- flavor it up! I've wanted to try coconut, and also peppermint (on a chocolate cupcake, can you imagine?)
Hi, Sara!
Thanks for leaving your comment the other day on Needle 'n Thread! I will certainly try the flavorings - can't decide if I should do lemon or coconut first! In any case, tomorrow is Saturday, and you have inspired me to BAKE. I'll let you know how they turn out!
I've subscribed to your feed here - and spent, oh... probably too much time meandering about. There are only 100 things I want to bake tomorrow. But I'll settle for the cupcakes & frosting!
Thanks again!
Best,
Mary
How long does this frosting last? I plan to make it on a Saturday to serve on Monday...will it keep? And have you tried it with brown sugar instead of white? I'm trying my hand at some cookie-dough cupcakes, and I thought a brown sugar icing would be perfect!
ya know Dorothy, I haven't had a lot of luck making this frosting ahead of time. When I kept mine in the fridge over night I found it started to separate. So since then I've only made it fresh. You might want to do a practice run and see how it stores best. Also I've never tried it with brown sugar, but you're right- if it worked I bet it would taste amazing with cookie dough cupcakes! If I were you I'd start experimenting! Will you come back and let us know how it goes? I'm curious about all of those questions myself :)
This came out just like you described it: like the consistency of whipped cream, light and fluffy. The texture is great; it isn't too rich and sweet like store-bought icing. I think I'll try this on some cupcakes and take them to school with me--my friends will love them! How did you find out how to make icing with granulated sugar?
How many cupcakes can this recipe make when just frosting the tops?
Keristew-
It depends on how much you're putting on. (Piled high or just spread on top) But I'd say if you're doing more than 12 you should double it.
I'd really like to make this for my daughter's b-day cupcakes at school, but I don't think I can stomach getting up to make frosting "fresh" on a school day morning (on top of everything else!)... can I frost the cupcakes the night before and leave them room temp overnight, or will something weird and sicky happen?
sarey-
It just so happens that I frosted cupcakes with this last night and left one out all night to see what happens! Don't worry, nothing "sicky" happens, lol. But it does thicken/harden a little when sitting out that long. It is definitely MUCH better fresh. It almost takes on the texture of soft butter when left out. If I were you and you don't want to make it the morning of- I'd probably stick to a classic buttercream. Although this stuff is really good so I hope you try it!
I made this today and it was awesome! Thanks Sara --emily
Ok, I'm not an experienced cook/baker/whathave you. So, I have a possibly stupid question. The flour. Is it All purpose? Or something else?
Renee- not a stupid question at all! I should specify in the recipe- yes, just regular ol' all purpose flour.
I feel so lame now for offering to bring cupcakes to our meeting for Carolyn. What was I thinking? Next time I'll leave it to the professional, or at least copy your recipes!
This recipe is AMAZING! I've made it three times and have gotten fantastic reviews every time! It's delicious as a filling in strawberry cupcakes with melted white chocolate lightly drizzled on top :)
I've made this recipe 3 or 4 times, and every time it's been a hit! This is the only frosting my husband actually likes. Thanks for sharing it!
I just want everyone to know we love this frosting. It's become our primary frosting besides ganache which I love but it too decadent for others. I know there is discussion about this lasting overnight....well let me tell you... I always make my kids cupcakes for school the day before. I leave the cupcakes out over night for at least 18 hours and they still taste fine the next day. I don't refrigerate it or leave it uncovered and they come out perfect. If it is very hot they might get runny but that's the except not the rule.
Savoryouarsweetness- I'm so glad you posted that, thanks! I guess the trick is to not refrigerate overnight, which makes sense because I think it's the hardening of the butter than can cause condensation.
So hear that everyone? Make ahead, just leave at room temp overnight!
Okay what am I doing wrong? I tried this recipe TWICE and both times it tasted pretty good but the consistency was like cottage cheese. Is it my Walmart butter, the speed on my mixer, how long I beat it (the first time around 8 minutes, the second time around 15 on medium high speed)Got any suggestions?
Okay, my guess (especially if you take a look at my earlier comment) is the Walmart butter--I swear to you all, that stuff isn't 100% butter. So give some Land O'Lakes a try and see if it works any better.
I have attempted to make this a few times...with various results. It's my first time to really make icing from scratch, so I'm probably making simple mistakes. But one question is about the following...is this a step I am missing?
"Even though it's thick, you can still it through a mesh strainer (just whisk in the strainer to push the thick stuff through)"
amy- The only purpose of straining the flour mixture is to get rid of any clumps because they some times will hold up through the beating process and you'll have little flour lumps in your frosting. So yes, I always whisk mine through a strainer before cooling, but that shouldn't make or break it, ya know?
I wish I could pinpoint what goes wrong when this doesn't turn out for people. I've honestly never had it *not* work so I'm not sure what happens!
I LOVE this recipe! I was not a big frosting person until I made this frosting. I can not wait to make this for my sisters birthday party! Thank you soo much Sara.
I don't have a stand mixer with the wisk attachment. Would just a regular ole' hand mixer work?
Melissa- yes it should work. Just keep it at the highest speed you can without it splattering all over the place and keep it going for the full amount of time. And recruit a helper so your arms don't get tired!
Hi Sara
Thanks for this recipe, I have been looking for a light coloured frosting as the normal buttercream has quite alot of yellow tint on it. Will this frosting be lighter?
sundazy- it's an off-white, but I it's definitely whiter than a normal buttercream. I didn't edit the color in any of my pictures, so yes, it's pretty white. Hope it's what you're looking for!
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