I’m finally back from my 3-week long holiday from Taiwan! 3 weeks seemed really long for a holiday but we truly experienced what it means by “time flies when one is having fun”. All the photos are still processing-in-progress with X, so it will take some time before I can start posting about the trip 😉
So while waiting for the photos, I’m gonna share a very simple frosting recipe that I’ve found from Tasty Kitchen. This frosting has the texture of buttercream, but it’s not as sickly sweet as traditional buttercream. It’s also lighter and holds pretty well at room temperature. I’ve made it before for my Oreos and Chocolate Mousse Layered Cake, but I think the frosting deserves a post on its own! 😉
Start off by measuring some milk in a pot.
Add in some flour.
Whisk together to combine.
Heat it over medium heat and whisk constantly.
Cook the mixture until it has thickened – like a glue consistency.
Let the mixture cool completely – it must be cooled completely so that it will not melt the butter mixture when added in later on.
While the milk mixture is cooling, measure some butter and sugar.
Cream until light and fluffy.
Add in some vanilla extract to taste.
Then add in the cooled milk mixture.
Beat until light and creamy and use as desired!
- 155 ml (2/3 cup) milk
- 3 tablespoons plain flour
- 150 grams (2/3 cup) unsalted butter, at room temperature
- 150 grams (2/3 cup) caster sugar, processed into a fine powder
- ½ teaspoon vanilla extract
- Whisk the flour and milk together in a small pot. Heat the milk mixture over medium heat and whisk consistently until it has thickened into a glue-like consistency. Remove from heat and let cool completely. To speed up the process, place the pot over a ice water bath to let it cool faster.
- In a mixing bowl, combine the butter and superfine sugar. Beat with an electric mixer until light and fluffy. Add in the vanilla extract and the cooled milk mixture. Beat with the electric mixer until thoroughly combined. Use it to fill, frost or pipe as desired!
- Store the frosting in an air-tight container in the refrigerator for up to 5 days. Let it soften at room temperature before using.
- Chocolate: Sift and beat in 30 grams (1/4 cup) of good quality cocoa powder.
- Coffee: Dissolve 1 teaspoon to 1 tablespoon (personal preference) of instant coffee powder in a little warm water and mix it into the frosting.
- Mocha: Combine the Chocolate and Coffee variations together!
- Matcha: Dissolve 1 teaspoon to 1 tablespoon (personal preference) of green tea powder in a little warm water and mix it into the frosting.