|photo by Clever Cupcakes, Montreal, Canada|
If you’ve read any of the Anastasia Pollack Crafting Mysteries, you already know that I’m a sucker for cupcakes. My car brakes for cupcake bakeries. What I’ve found, though, is too many bakeries don’t know how to make a light buttercream frosting. Frosting is always the best part of a cupcake, but too much is not necessarily a good thing. There has to be a nice balance between the cake and the frosting. A cupcake where the frosting overpowers the cake is not a successful cupcake, at least not in my opinion.
Years ago I came across a delicious buttercream recipe, and I thought I’d share that recipe with you today.
Best Ever Buttercream Frosting
3 T. flour
1 cup milk
2 teaspoons vanilla
1 cup unsalted butter
1 cup sugar
Blend together flour and milk, adding milk to flour slowly. Beat out any lumps.
Pour into saucepan and cook on low heat, stirring continually, until thick. Set aside to cool.
When flour/milk mixture is cool, add vanilla.
Cream together butter and sugar. Add flour/milk mixture, beating on high until frosting is fluffy.