There are many recipes out there for this type of frosting, but many lead to disaster. Up until this recipe, I had trauma pertaining to Miracle Frosting. In the past, I ended up with a lumpy, separated mess, with a saccharine, gritty texture. Not here! This frosting uses a few tricks to make the smoothest and creamiest version of Miracle Frosting around.
Looking at the ingredients, it almost looks like you’re making a pudding, and in some sense, you are. Start by cooking the flour and sugar with milk and cornstarch. Many recipes call for cooking only milk and flour, but in this recipe, sugar is also cooked in the saucepan. Why? Stirring the sugar with the flour and milk dissolves the sugar granules, creating a smooth, grit-free texture.
Next whisk the ingredients in a bowl and then strain it into the saucepan.
Now, you may have been shocked to see cornstarch in the ingredient lineup, but it serves a purpose! While cornstarch might not be a traditional Miracle Frosting component, it helps bind the flour-milk paste and prevents the flour from separating or the frosting wilting.
Like a pudding, this mixture takes a few minutes to come together, but once it does it’ll become thick. Strain the mixture through a mesh strainer, this will remove any excess lumps.
The hardest part about this recipe is waiting for it to cool down. To quicken the process, put the mixture in a wide, shallow dish, cover the top in plastic wrap, and put it in the refrigerator until it cools down to room temperature.
