Frosting Success

Disclaimer: I did not invent this frosting... I combined a few things I read and tried this... I am not usually a homemade frosting fan. I love Betty Crocker Whipped in a can (must be whipped) on my sugar cookies, in case you were wondering.

I mostly tried it because I didn't believe it would work... or be good!

Ingredients:

6 Tbsp flour
1 cup milk
1 cup butter (not margarine)
1 cup sugar (brown sugar can be used, half or all for a more caramel-y frosting)
1-2 tsp vanilla (white if you have it)

I know... that's a lot of butter. I tried to cut it down but it didn't work as well. This will frost 24 cupcakes (tall like the picture, you could stretch it a lot further). You can also half the recipe for 12, but who only makes 12 cupcakes?

I think this may be even better filling than frosting. I can't wait to try that out. So if you can get past the butter this is a nice light, not too sweet topping and filling for your baked goods.

In a small saucepan cook milk and flour together until thickened. Use a whisk to prevent lumps. Cool mixture completely. I left mine in the stainless pan and put it in the fridge so the metal would help it cool faster. It didn't take very long.

Using the whisk attachment and a "KitchenAid" beat the sugar and butter together for 2 minutes. Add in the milk mixture and let whip 10-15 minutes. It took forever. Much longer than I read. It went through a funky "coagulated" stage... don't give up and be patient.... it does finally fluff and look like something you want to eat.

I read not to refrigerate and not to add in things like cream cheese or powdered sugar. I will keep playing with it and update. We were taking the cupcakes to a party so I didn't have any left to refrigerate or experiment.

Next time: I will make my cupcakes smaller so the frosting fills up the whole top... hopefully with practice my frosting skills improve... sprinkles cover up many flaws!