Miracle Frosting

From Cook's Country | October/November 2010

Why this recipe works:

To produce our Miracle Frosting, we started by heating and stirring flour and milk into a thick paste, beating together sticks of butter and granulated sugar, adding the paste, and continuing to beat. To firm the icing and make it more spreadable, we adjusted the ratio of milk to flour and… read more

To produce our Miracle Frosting, we started by heating and stirring flour and milk into a thick paste, beating together sticks of butter and granulated sugar, adding the paste, and continuing to beat. 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.

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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

Detail sfs boiledmilkfrosting 36 cco
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