Old Fashioned Boiled Milk Cream Cheese Frosting

From Cook's Country | October/November 2010

Why this recipe works:

Our approach to Old-Fashioned Boiled Milk Cream Cheese Frosting was unconventional, but the result was fluffy, flavorful icing the likes of which we’d never tasted. We started by heating and stirring flour and milk into a thick paste, beating together sticks of butter and cream cheese with… read more

Our approach to Old-Fashioned Boiled Milk Cream Cheese Frosting was unconventional, but the result was fluffy, flavorful icing the likes of which we’d never tasted. We started by heating and stirring flour and milk into a thick paste, beating together sticks of butter and cream cheese with granulated sugar, adding the paste, and continuing to beat until the mixture came together. To firm the icing and make it more spreadable, we adjusted the ratio of milk to flour and substituted cornstarch for some of the flour. The original recipe left little lumps of flour suspended in the icing. Adding sugar before heating the flour and milk mixture helped solve this problem. Straining the mixture before cooking it eliminated any residual lumps. Adding the butter to the paste a little at a time prevented the icing from resembling overbeaten whipped cream.

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Makes about 4 cups (enough for two 9-inch cake layers)

Whole milk makes the richest, tastiest frosting. Use a stand mixer; the frosting is too thick for a hand mixer. And plan ahead, as the frosting needs time to cool.

Ingredients

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