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, June 19, 2018


Best-Ever Butter Cream Frosting

This is by far the best butter cream frosting I’ve ever eaten. It’s light and not too sweet, and once you try it, you’ll never make your butter cream any other way. The recipe makes enough frosting to ice a 9” layer cake or a dozen or more cupcakes, depending on how thick you like your cupcake frosting.

3 T. flour
1 cup whole milk
2 teaspoons vanilla
1 cup butter, softened
1 cup confectioner’s sugar

Whisk together flour and milk, adding milk to flour slowly. Beat out any lumps. Slowly cook until mixture thickens. Set aside to cool. When cool, whisk in vanilla.

Using a stand mixer, cream butter and sugar until light and fluffy. Add milk mixture, whipping on high speed until frosting is fluffy.

1 comment:

Angela Adams said...

I want that yummy cupcake!