Monday, June 17, 2013

The Best Whipped Frosting

If you were to ask my son what his favorite part of a cake or cupcake is, he would instantly and without hesitation proclaim frosting.  Frosting is, by far, his favorite part.  I honestly think I could give him a bowl of frosting and he would be more happy with that than with a cake topped with it.  He will take a cupcake, lick all the frosting off and then give it to me without ever touching the cake part.  I think that probably at least half of you would agree with Tucker on this.  The boy knows the good stuff!
While I enjoy buttercream and cream cheese frosting, I think one of my all-time favorite frostings has to be whipped frosting.  It's light and airy, sweet without being overly sweet or heavy.  It's just perfect, in my opinion.  I think frosting should definitely compliment the flavor of the cake without overpowering the cake's flavor.  The whipped frosting helps achieve just that.
I've long been on the hunt for the perfect whipped frosting, and I believe I finally found it!  This frosting truly is "the best whipping frosting" I've ever had.  It provides a light, whipped texture and a great  sublty, sweet flavor but is a little more substantial than a regular whipped cream.  It's smooth, fluffy and the perfect amount of flavor.  It's the perfect frosting to help balance those rich, dense cakes. 
This frosting is simple and takes little to no time to assemble.  It consists of a few basic ingredients that are pantry staples, meaning no special trip to the store to get this or that.  It starts by making a roux out of milk and flour.  The butter and sugar are beat until light and fluffy, as usual, and then everything is combined and mixed.  Voila, that's it.  I promise it's just as easy as it sounds and as delicious as you imagined.       

The Best Whipped Frosting

1 Cup milk
5 Tbsp flour
2 Tsps vanilla extract
1 Cup (2 sticks) unsalted butter, room temperature
1 1/4 cups granulated sugar (not powdered sugar)


Place milk and flour in a medium saucepan over medium heat.  Whisk continuously until the mixture begins to bubble lightly.  Keep mixture over heat, continuing to whisk until mixture thickens.  After about 7 minutes the mixture should be finished cooking, it should be the consistency of thick cake batter.  Add vanilla, stir and set aside to coool completely.

Place butter  and sugar in a large bowl, using an electric or stand mixer, beat on high until light and fluffy and almost white in color, about 3 minutes.  The shugar should be completely incorporated into the butter.

Once the milk mixture has completely cooled, combine it with the butter mixture and beat on high until all ingredients are incorporated, about 1 minute.  The texture should resemble whipped cream.

*Makes enough frosting to generously frost a 9 inch layer cake or one dozen cupcakes.

Recipe source: Can You Stay For Dinner originally from Missy Dew on TastyKitchen


Joelen Tan said...

Whoa... not powdered sugar?! This is awesome! The only reason why I tend to have powdered sugar is just for frosting lol!

Lynsey said...

Nope, not a drop of powdered sugar...and I promise you won't miss it a bit!

USA Kiwi (Kylee) said...

Wow - a nice recipe to have in the arsenal, for sure!

happycrafty said...

Can this frosting be colored with AmeriColor gel.

Lynsey said...

@Happycrafty, I have not tried to color this frosting yet, but I would think the AmeriColor gel food coloring would work fine. Maybe place a tablespoon or two in a bowl and test before coloring the entire batch.

Katie said...

Can honey be used instead of sugar??

Lynsey said...

I'm not really sure how it would turn out with no sugar. I don't think it would whip up and be fluffy, the sugar provides that substance needed to help the frosting become fluffy.

Lynsey said...

If you're worried about the sugar, you may be able to use a natural sweetener like Truvia.

J said...

This is truly the best icing ever! Thank you for the recipe! Will this hold up to icing a stacked cake, or will it run and separate after sitting out at room temp?

Lynsey said...

Thanks J. Your so welcome, so glad you enjoyed it! I haven't tried to use it on stacked cakes yet, so I'm not quite sure how it would hold up. I did use it on brownies and they sat out overnight at room temperature and it didn't seem to run or separate. I would definitely do a test run before you plan to serve. Sorry I'm not much help.

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