featuring guest authors; crafting tips and projects; recipes from food editor and sleuthing sidekick Cloris McWerther; and decorating, travel, fashion, health, beauty, and finance tips from the rest of the American Woman editors.

Tuesday, October 6, 2015


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.


Rose Carole said...

Very interesting recipe, Anastasia. I too hate most bakery cupcake icings which are essentially softened butter whipped with lots and lots of confectioners sugar and a little flavoring—way too heavy and too sweet. I make an icing using swiss meringue as the base and that also comes out light and fluffy. I'm going to try this one as well. Thanks.


Hope you enjoy it, Rose. I'm actually making some later today to ice lemon cupcakes.

Angela Adams said...

Sounds delicious! Thanks for the recipe!!


Thanks for stopping by, Angela!