DirectionsStep1Place flour and sugar in a large saucepan over medium heat. Cook, stirring constantly, for 30 seconds.Step2While whisking constantly, slowly pour the milk in (this ensure it's lump free).Step3As the milk gets hotter, it will start to thicken - stir constantly so the base doesn't catch.Step4Cook until the mixture thickens in a thick, dolloping custard - see video for texture. TIP: Thicker texture = thicker frosting texture but won't make the frosting dense, it's still fluffy and spreadable but it just makes it "sturdie…Step5Remove from heat and scrape into a bowl. Cover with cling wrap, pressing down onto the surface to prevent a skin from forming.Step6Cool completely (I leave on counter for 20 min or so then refrigerate 30 min to speed up but don't let it get chilled, best at room temp to beat into butter). You can leave in fridge overnight but take it out 1 hour prior to usi…Step7Place butter in a bowl and use either a handheld beater or stand mixer (with whisk attachment) to beat for 3 minutes until it's smooth and changes from yellow to very pale yellow, almost white.Step8Now start whipping in the Thickening Roux. On speed 5 (medium), start adding the thick roux one heaped tablespoon at a time. Take about 1 minute to add it all.Step9Once all added, add vanilla and salt, then whip for 2 to 3 minutes until you can see that it is still enough to hold peaks. Then it's ready to use!Step10Beat in the cocoa powder at the end, just until mixed through.Step11Use it like any other frosting on cakes and cupcakes - either spread it on with a knife or put in a piping bag. You can pipe sky-high mounds and it will hold its form, as pictured on Vanilla Cupcakes in this post.Step12See notes for storage / make aheadIngredientsIngredients5 tablespoonsFlour (plain/all purpose)1 cupWhite Sugar (regular/granulated, can reduce to 1/2 cup, Note 1)1 cupMilk (warmed using any method, full fat best, but even 0% fat works)1 ½ teaspoonsVanilla Extractadd pinchSalt225 gramsUnsalted Butter (softened but not too soft! Note 3)¼ cupCocoa Powder (unsweetened, Dutch processed best, if you can)NutritionalNutritional224 Calories16 gTotal Fat42 mgCholesterol20 gCarbohydrate11 mgSodium1 gProteinFrom recipetineats.comRecipeDirectionsIngredientsNutritionalExplore furtherThat’s the Best Frosting I’ve Ever Had - The Pioneer Womanthepioneerwoman.comOld-Fashioned Vanilla Frosting made without Powdered …thesemisweetsisters.comFluffy White Frosting Recipe: How to Make It - Taste Of Hometasteofhome.comHow to Make Frosting Less Sweet (Buttercream, Cream …bakingkneads.comEasy 5-Minute Fluffy Vanilla Frosting - Foodessfoodess.com10 Best Not Sweet Buttercream Frosting Recipes Yummlyyummly.comRecommended to you based on what's popular • Feedback
Fluffy White Frosting
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