Cooked Frosting


Traditionally I make this frosting for my Best Red Velvet Cake – but I think that it would probably be fantastic with any flavor cake your heart desires. This custard buttercream frosting is so delicious I would eat it with a spoon straight from the bowl if I could. Oh wait. I already have.

step one ingredients.

  • 2 c. whole milk
  • 1/3 c. Vanilla Sugar
  • 1/3 heaping c. flour
  • 1/4 tsp. salt

step one directions.

  1. Mix dry ingredients in a small (cereal) bowl.
  2. In a heavy-bottom medium-sized saucepan, heat milk over medium-low heat until scalding.
  3. Pour 1/2 c. hot milk into the bowl with dry ingredients and whisk until smooth.
  4. Pour the flour mixture into the hot milk in the saucepan and whisk until smooth. Heat, stirring constantly, until very thick. Chill completely.

step two ingredients.

  • 1 c. butter, room temperature.
  • 2 c.  + 2 c. (optional) powder sugar, sifted
  • 2 tsp. vanilla
  • 1/2 tsp. salt

step two directions.

  1. Cream butter and 2 cups powdered sugar well. Add vanilla and mix until incorporated.
  2. Add cold filling to creamed butter mixture and mix. Add remaining (optional) powdered sugar if you feel the frosting is not thick enough and salt. Beat 10 minutes until light and fluffy. Spread on cake layers.

The original ‘family’ recipe has you cook this frosting in the microwave instead of the stove top and use a blender to mix the flour/milk instead of a whisk. I tried the stove top version for the first time tonight and decided the stove top version seemed easier. If not easier at the very least the stove top version uses less dishes.

This frosting has an amazing flavor but can look terrible when applied – depending on how patient you are during the frosting process. It tends to be drippy, so I upped the amount of powdered sugar during step two of the frosting to make the frosting more sturdy by adding two additional cups. It was still a bit drippy! It makes it easier to frost if you chill the frosting in the fridge for half an hour or so.

It also tends to pick up bits of the cake as you’re frosting; which is very obvious in white frosting, especially when frosting a red velvet cake. You have to be pretty dang meticulous while frosting to minimize the bits of cake mixing in with the frosting.

This recipe makes an enormous amount – use a ton of frosting in between your cake layers, use sparingly to make two cakes, double frost the outside of the cake or pull up a spoon and dig into the leftovers. You’ll enjoy it!

Recipe rating: sam_0971.jpg

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