Try this buttercream frosting made with granulated sugar instead of powdered sugar. It’s the best for chocolate cakes and cupcakes. This recipe makes enough to frost the top of a 9×13-inch cake.
Ingredients
- 1 cup milk
- ¼ cup all-purpose flour
- 1 cup unsalted butter, softened
- 1 cup white sugar
- 1 teaspoon vanilla extract
Directions
Step 1
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.
Step 2
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.
Step 3
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.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 18 | |
Calories 147 | |
% Daily Value * | |
Total Fat11g | 13% |
Saturated Fat7g | 34% |
Cholesterol28mg | 9% |
Sodium78mg | 3% |
Total Carbohydrate13g | 5% |
Total Sugars12g | |
Protein1g | |
Calcium19mg | 1% |
Iron0mg | 1% |
Potassium26mg | 1% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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