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| 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
Ingredients:
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.
4 comments:
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.
Sounds delicious! Thanks for the recipe!!
Thanks for stopping by, Angela!
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