This batch can easily frost a two or three-layer cake, no need to do the math and try to double the recipe! It’s rich, smooth, creamy, and has a silky texture akin to fancy European buttercreams. You wouldn’t guess that it was made with flour!
Ingredients
2 cups granulated sugar
1/3 cup all-purpose flour
4 tablespoons cornstarch
1/2 teaspoon fine salt
1 3/4 cups whole milk
2 teaspoons vanilla extract
1/2 cup unsalted butter, room temperature and cut into small pieces
1/2 cup vegetable shortening, room temperature and cut into small pieces
Preparation
In a bowl whisk sugar, flour, cornstarch, and salt, slowly whisk in milk. Strain mixture through a strainer and into a medium-sized saucepan set over medium heat. Whisk continuously until the mixture thickens, about 8 to 10 minutes.
Transfer to a bowl, cover in plastic wrap, and let it cool to room temperature, about 2 hours.
With a mixer whip the milk mixture until softened up, about 30 seconds. Remove half of the whipped milk-mixture and gradually add in the butter and shortening a few pieces at a time.
Once butter and shortening are all added, add the removed milk-mixture back into the bowl and continue to whip the frosting for another 5 minutes. Use immediately to decorate and enjoy!
