Perfect Cupcake Frosting and Filling

In my quest to make yummy rainbow cake and cupcakes for Maddy's birthday, I tried a buttercream frosting (too rich and heavy) and then I found this gem.  The only change I made was to use more lemon extract....I used 4 tsps.  It still had a sweet buttery taste but it started out fresh and light and lemony, then the sweet contrast kicked in.  It wasn't overpowering at all.




Perfect Cupcake Frosting and Filling
thanks to Our Best Bites.com

3 T Flour
1/2 C milk (whole milk is best, but I used non-fat when it's all I have and it's actually fine)
1/2 C real butter
1/2 C sugar (that's granulated sugar, not powdered sugar)
1 t vanilla extract, or other flavor if you wish.

Whisk together the flour and the milk. Heat in a small sauce pan on medium heat.

Whisk continuously until it starts to thicken. Let it cook, while stirring, until you can start to see the bottom of the pan. It should still be liquid-ish though

[It's okay if you have lumps, because we're gonna strain those out right now. Place the mixture in a mesh strainer and stir with a rubber spatula to push it through.

(NOTE! IF YOU WHISK CONSTANTLY, YOU WON"T HAVE LUMPS!)You should end up with a nice, smooth mixture. It's almost like pudding before it's set.

Put this mixture in the fridge and let it cool completely, it's fine if it stays in there long enough to get chilly, you just don't want it warm at all. When it is chilled, you can move on to the following step.

It an electric stand mixer, beat the butter and the sugar for a minute or two until well combined and fluffy. You'll want to use the whisk attachment on a stand mixer, not the flat paddle. Then while beating, add in the thickened milk mixture and the vanilla. Beat to combine and then scrape down the sides. Don't be scared. It's going to look like a goopy mess and kind of lumpy and separated.


But you just wait. It's gonna blow your mind in a few minutes. Beat on med-high for 7-8 minutes. Yes, that long. I know it seems like forever, but that's when the magic happens!

After 7-8 minutes it will have transformed from that sloppy mess into something gorgeous, fluffy, and incredibly light and silky. 
Use it to fill or frost cupcakes, cakes or other pastries. You can't go wrong putting this on just about anything :)

Frosts 12 cupcakes


Here are some helpful Notes:

1. Use real butter, and a good name-brand. Cheap butter does weird things.

2. If you beat for the 6-8 minutes and the mixture still looks strange, beat longer and at a higher speed if you can. It should come together, but it takes a little patience!

3. Store at room temperature. Frosting may separate or sweat in the fridge, but you can store it overnight if left at room temp and in a well sealed container.

4. Add extracts to your hearts content; lemon is wonderful!  Food coloring is also okay.

5. The white sugar can be exchanged for brown. Try 1/2 white 1/2 brown for a warm caramel flavor.

6. Do not try to make other substitutions or additions. Sour cream, cream cheese, fruit purees all do disastrous things.