Hi everyone! Hope you week has been good and wish you all a good weekend.
Today I’m sharing a recipe for a classic frosting. A slightly different frosting that made from a flour mixture.
When I was making this the first time, I thought that flour frosting could not possibly be good. But I was wrong, it is flour mixture that makes this frosting smooth and stable without having as much butter and powdered sugar. Personally, I’m not so fond of frost rings with lots of butter and powdered sugar. Although this Classic frosting is good in flavor, I recommend that you just use moderation when decorate a cake or cupcake. Less is more!
This frosting is very stable and hence perfect for cupcake decorating.
- 1/2 cup (125 ml) whole milk
- 1/2 cup (125 ml) double or whipping cream
- 5 tablespoons plain flour
- 1-2 teaspoons vanilla extract or seeds from 1/2 vanilla bean
- 1 cup (225 grams) unsalted butter
- 1 cup (225 g) caster/superfine sugar
- Food colouring paste (optional)
- Put the milk, cream and flour into a small saucepan. Warm the mixture gently until thickened stirring constantly.
- Remove from the pan from the heat and leave it to cool for 10 minutes.
- Add the vanilla extract and stir well. Pour the mixture into a bowl. Cover with cling film and chill for at least 1 hour.
- Put the butter and sugar into a mixing bowl and mix until it’s light and fluffy. The sugar granules should be more or less dissolved.
- Remove the chilled milky mixture from the fridge and pour into the mixing bowl with the butter and sugar. Mix for about 10 minutes or until the mixture has the volume and consistency of whipped cream.
If the frosting separates, just continue mixing.
Add food colouring paste (if using) when you are almost done mixing.
- Lemon: add 3 tablespoons lemon curd, or a few drops lemon essence
- Coffee: add 1/4-1/2 teaspoon coffee essence or 1-2 teaspoons very strong espresso coffee
- Caramel: add 50-100 ml cooled caramel
- Licorice: add 2-3 teaspoons raw licorice powder or 1-2 teaspoons salty licorice syrup
If you want to decorate your cupcakes like I did here, use this vintage looking piping technique. You can see my tutorial here.
I used an Ateco 849 tip instead of a Wilton 1 B tip.
I use Dusky Pink food coloring from Sugarflair.
I wish you all a great day!
Hugs from me to you.