It may be an odd first recipe to post, but as it so happens it is the most recent recipe I have had to steal from mom. The buttercream frosting my mom makes is the most delicious, creamiest, decadent vanilla frosting you can imagine, and paired with a rich chocolate cake and scoop of Neapolitan ice cream, you can’t go wrong. (Makes about 2 cups, enough to frost 24 cupcakes or one double layer 9-inch cake.)
Ingredients
- 2 1/2 tbsp flour
- 1 c milk
- 1 c butter, softened
- 3/4 c sugar
- 1 tsp vanilla
Directions
- Mix flour and milk in small saucepan, heat until boiling for one minute while stirring constantly. Mixture will turn into a thick goopy paste.
- Transfer goop to a bowl, cover the goop directly with plastic wrap (not the bowl, you want the plastic wrap to be actually touching the goop), and refrigerate until chilled (at least 30 minutes).
- Cream butter and sugar until smooth. Beat in vanilla, and slowly add chilled milk and flour mixture, one teaspoon at a time, beating thoroughly after adding each teaspoon. The purpose of this step is to mix in the “cream” part of the frosting, which slowly dissolves the sugar and adds a more delicate taste to the frosting than simply butter and sugar can provide. If you add the goop too quickly, the sugar won’t dissolve, and you’ll have a gritty frosting. I used my stand mixer, and probably beat the frosting for about 30 seconds after adding each heaping teaspoon of the goop. I then scraped down the sides of the bowl before adding the next scoop of goop.
- Frost the heck out of your cupcakes, cakes, whatever you want to make sweet and yummier!
Buttercream frosting on our apple banana cupcakes - yum!
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