Try this buttercream frosting made with granulated sugar instead of powdered sugar Its the best for chocolate cakes and cupcakes This recipe makes enough to frost the top of a 9x13inch cake
Prep Time
30 mins
Dificult
Medium
Servings
1 hr
Ingredients
Instructions
Whisk milk and flour together in a small saucepan over medium-low heat until mixture starts to thicken
4 to 5 minutes. Then
whisk vigorously until mixture is lump-free
creamy
sticky
and significantly thicker
2 to 3 more minutes; it may appear to ball up. Immediately remove from the heat and transfer to a plate; let cool to room temperature.
While the milk mixture is cooling
beat butter and sugar in a mixing bowl with an electric mixer for at least 10 minutes. Mixture should be very fluffy; you may need to mix for 5 more minutes. Gradually mix in cooled milk mixture on high speed; continue to mix until fluffy and smooth. Mix in vanilla.
Cover and refrigerate until frosting reaches a spreading consistency
about 30 minutes.
Editor's Note:
Some reviewers have suggested processing the sugar in a high-powered blender before using in Step 2.
