Cooked Frosting (flour frosting)
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- 1 c
- 3 Tbsp
- 1 c
- 1 tsp
- 2 stick
- unsalted butter
1In a sauce pan, combine the flour and milk. Stirring constantly over medium heat, blend and stir until very thick. This is going to take some time. Do it slowly so it does not boil or even bubble. It should be thick enough that in mounds in the middle. A bit thicker then pudding consistency.
Allow this to cool on its own. Do not refrigerate! Cool it till you can hold the pan. (room temperature)
2While waiting for the flour/milk to cool, get out your Kitchen Aid. You can use a hand mixer, but you will be blending for at least 10 minutes so be prepared to get an arm work out!
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.
3When milk/flour mixture is cooled off, add to the Kitchen aid with the sugar mixture. Again, you are going to whip this.... whip it good! Let it whip on high, scraping as needed, for a good 10-15 minutes. It will be the fluffiest, creamiest frosting ever!
4Perfect for Red Velvet cake, or any cup cake or cake needing an excellent white frosting.
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.