Alright everyone. This Flour Frosting is my all time favourite up to date, like my gosh it’s delicious! So since this frosting will be on my blog so often and it’s a bit complicated to make, I thought I’d make a more detailed post about how to make it!
This frosting is light, fluffy and has the perfect amount of sweetness. It also doesn’t have the rich buttery taste that turns a lot of people away from your classic buttercream icing. Many bakeries and restaurants use it as well 🙂
It starts off by whisking together the flour and milk in a small saucepan, then heating it until it starts to form lumps.
You then continue to cook it, while stirring it.
Do this until the mixture starts to resemble a thick pudding or paste. Then, refrigerate the mixture until it is completely cool (cold is fine, as long as it isn’t the slightest bit warm).
In an electric mixer, beat granulated sugar and butter together. Add in the cooled flour mixture and vanilla. Whip it for about 7 minutes (it may start off looking weird, but patience is key), and voila! The perfect frosting.
This is frosting is great for anything! Cookies, cakes, cupcakes… You name it! It can also be piped very well.
Flour frosting is best on the day it’s made, but if you need to make it in advance, store it covered in the refrigerator and re whip it for 5 minutes before use.
Here’s your recipe!
Flour Frosting (a.k.a Magic Frosting)
– 6 tablespoons all purpose flour
– 1 cup milk
– 1 cup unsalted butter
– 1 cup granulated white sugar (yes granulated)
– 2 teaspoons vanilla extract
In a small saucepan whisk together flour and milk. Heat on medium heat. Continue whisking until the mixture begins to thicken. Let it cook, all the while stirring it with a spoon or spatula, until the mixture has the consistency of thick pudding. Put mixture in the fridge and let it cool completely.
In an electric mixer, beat the butter and sugar until fluffy. Continue beating and add in flour mixture and vanilla. Beat until combined, then scrape down the sides of the bowl. The frosting at this point will have a weird consistency. Continue beating on a high speed for 7-8 minutes or until frosting is light and fluffy and the granulated sugar has dissolved.
Frosting is best used the day made.
Makes enough frosting to frost generously 12 cupcakes or lightly 18-20.
- For a caramel flavour, try substituting half the granulated white sugar with brown sugar.
- Any extracts added will make for a delicious flavour as well.
- Don’t try any other additions. Cream cheese, jam etc.. will most likely effect the consistency of the frosting.
Recipe Adapted from: Our Best Bites
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