Author Notes: If you are looking to make a frosting that is like a cross between swiss buttercream and whipped cream frosting, but you want something that is easier to make than Swiss buttercream and that is more sturdy and more warm temperature resistant than whipped cream frosting, you need to try this frosting. It is velvety smooth and light, thus similar to Swiss buttercream, yet it has less butter and less sugar. You can also make it ahead and keep refrigerated in airtight container up to 1 week. To use, let it stand at room temperature until it has softened, then beat with electric mixer on medium-high speed until light and fluffy.
Please note this recipe is a slight adaptation of "Perfect Cupcake Frosting and Filling" @ www.ourbestbites.com. —Regine
Makes: one 8-9 inch cake (for filling and covering)
cup Whole Milk
tablespoons All Purpose Flour
Sticks (1 cup) Unsalted Butter
cup Granulated Sugar
teaspoons Pure Vanilla Extract
teaspoon Grated Lime Zest (it may be optional but I find that it somehow complements well with the vanilla and heightens the flavor of the frosting without necessarily turning it into a lime flavored frosting)
- Whisk together the flour and the milk. Heat in a small sauce pan on low heat. Stir continuously (else the bottom might start burning) until the mixture starts to thicken. You will know it is ready when you stir and you start seeing the bottom of the pan. It may still look kind of liquidy and you may see some lumps, but that is ok. My trick is to then put the mixture in the blender and blend until smooth and lump free. It will have the texture of a soft pudding or a pudding before it has set in the refrigerator
- Place mixture in a bowl and cover it with plastic wrap making sure the plastic touches the surface of the pudding. Let it cool outside or in the refrigerator. You don't want it to be warm at all when you do the next steps.
- Using the whisk attachment of a standalone (unless you want to exercise your arms) electric cake mixer, beat the butter and sugar for 5 or more minutes until it is light and fluffy, Then while you are beating the butter mixture, gradually add the flour mixture (it must NOT be warm), then the vanilla, rum and zest. Scrape down the sides if necessary. Initially the mixture will not look too good in terms of smoothness, but don't worry. The trick will be to beat it for about 8-10 minutes on medium high. Please be patient. The not-so-smooth mixture will convert into a smooth, fluffy, silky frosting. Use in lieu of Swiss buttercream or whipped cream frosting. Should be enough to cover 24 cupcakes, or fill and cover an 8-9 inch 2 layer cake.