Cooked Frosting (flour frosting)
- 1 c
- 3 Tbsp
- 1 c
- 1 tsp
- 2 stick
- unsalted butter
Allow this to cool on its own. Do not refrigerate! Cool it till you can hold the pan. (room temperature)
In the Kitchen aid, add sugar, vanilla and butter. Whip it for a good 10 minutes until there is not a trace of graininess of the sugar. If you are unsure, blend it some more. You want this velvet smooth.
NOTE: If you frost a cake and then put it in the refrigerator, be aware that this frosting will harden just a bit. No worries, just take out the cake about 15 minutes before slicing.