Try this That’s the Best Frosting I’ve Ever Had recipe, or contribute your own.
Suggest a better descriptionLet your cupcakes (or cake) cool completely.
Begin by pouring 5 tablespoons of flour into 1 cup of milk. I used whole milk because I can if I want.
After adding the flour, whisk it together until combined, then place the saucepan over medium heat. Whisk it as it heats up and thickens, and stop when the mixture is very thick.
Cool the mixture completely.
The mixture will be very, very thick.
Add 1 teaspoon of vanilla to the cooled flour/milk mixture.
Stir it around to combine.
Pour one cup of sugar into a bowl with one cup of butter.
Whip it around until it’s light and fluffy, scraping the bowl once or twice to make sure it’s all mixed well.
Add the cooled flour/milk/vanilla mixture. Make sure it’s not the least bit warm!
Next, just whip it on medium-high until the mixture resembled whipped cream.
This was slightly tricky for me, as I was afraid of overbeating the mixture and causing everything to start breaking down and falling apart. I’d say this is about 45 seconds of pretty hard beating.
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Serving Size: 1 Serving (473g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 2132 | ||
Calories from Fat: 1976 (93%) | ||
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Amt Per Serving | % DV | |
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Total Fat 219.5g | 293 % | |
Saturated Fat 137.1g | 685 % | |
Monounsaturated Fat 56.7g | ||
Polyunsanturated Fat 8.6g | ||
Cholesterol 580.8mg | 179 % | |
Sodium 1458.9mg | 50 % | |
Potassium 389.1mg | 10 % | |
Total Carbohydrate 36.6g | 11 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 35.6g | ||
Protein 10.5g | 15 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2132
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