Perfect White Cupcake Frosting

Okay, so I posted the recipe for a perfect white cupcake sometime last week.


And swore to you that I would post the white frosting asap.

Well, I’m a slacker mom, what did you expect??

The frosting comes from Our Best Bites, one of my absolute favorite Mormom Mommy blogs. (Which is not to say that are a part of the Mormom Mommy Blogs. Our Best Bites is two fabulous ladies living in different parts of the country (who are, incidentally, now sisters-in-law), bringing us some amazing recipes. I want to be love them. :)

But back to the frosting. This frosting seems like it ought to be super complicated. It seems super weird. It seems like a really bad choice for a dessert when you’ve virtually never made it before and invited all your neighbors over for a Pampered Chef party and the party is in an hour. Guess what though? It’s not any of those things!

This frosting… this frosting is hard to describe. It’s light and fluffy like a homemade whipped cream, silky smooth, and tastes sort of like sweetened cream. In short, it’s nothing like the standard buttercream that you know. Some people who aren’t “frosting people” (you know who you are, and I just don’t get you) absolutely love this frosting. It’s definitely not overly sweet. According to Sara at Our Best Bites, it makes a fabulous filling as well. The secret is how it’s made: it starts with a white sauce. You cook together flour and milk on the stove top. After it’s cooled, you whip together butter and plain ol’ sugar, and combine with the white sauce. I’m pretty sure there’s magic involved.

Mmm… I’m envisioning chocolate cupcakes, filled with these sweet frosting, and topped with a chocolate glaze. Maybe with a little white frosting swirl on top? Why does that sound so familiar? 

Twinkies
Oh yeah. Hostess makes those, too. But these would be homemade and therefore, better. I win.

The only thing is, both times I’ve made this frosting in the last two weeks, I didn’t take step by step pictures. And since it can be a tricky recipe, I suggest you peruse the Our Best Bites article on this lovely frosting. But I will post the recipe here, and I will say this:

I can’t see a way to make this allergy friendly

Sorry. I do need to do a little experimentation, but I’m thinking it just won’t work. Sad story, huh?

Perfect Cupcake Frosting and Filling
3 T Flour
1/2 C milk (whole milk is best)
1/2 C real butter
1/2 C granulated sugar 
1 t vanilla extract (or other flavoring)


Whisk together the flour and the milk. Heat in a small sauce pan on medium heat. Whisk continuously until it starts to thicken. Let it cook, while stirring, until you can start to see the bottom of the pan. Place the mixture in a mesh strainer and stir with a rubber spatula to push it through. Put this mixture in the fridge and let it cool completely. 

In an electric stand mixer, beat the butter and the sugar for a minute or two until well combined and fluffy. You’ll want to use the whisk attachment on a stand mixer, not the flat paddle. Then while beating, add in the thickened milk mixture and the vanilla. Beat to combine and then scrape down the sides. Don’t be scared.

After 7-8 minutes it will have transformed from that sloppy mess into something gorgeous, fluffy, and incredibly light and silky.
Frosts 12 cupcakes.

Click here for a printer friendly version of Perfect White Cupcake Frosting.

Sara also includes the following helpful information;
Weight Watchers Points: 1 point per tablespoon of frosting
Here are some helpful Notes:
1. Use real butter, and a good name-brand. Cheap butter does weird things. (I’m thinking she means margarine here? I can’t imagine a real difference between Walmart butter and Tillamook butter, but let me know if there is!)
2. If you beat for the 6-8 minutes and the mixture still looks strange, beat longer and at a higher speed if you can. It should come together, but it takes a little patience!
3. Store at room temperature. Frosting may separate in the fridge, but you can store it overnight if left at room temp and in a well sealed container.
4. Add extracts to your hearts content; lemon is wonderful! Food coloring is also okay.
5. The white sugar can be exchanged for brown. Try 1/2 white 1/2 brown for a warm caramel flavor.
6. Do not try to make other substitutions or additions. Sour cream, cream cheese, fruit purees all do disastrous things.
7. And a note of mine: don’t try to use this to pipe it onto cupcakes using a grass tip. Just… don’t.
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2 Responses to Perfect White Cupcake Frosting

  1. reallifemormonwife says:

    I'll vouch for the frosting. It was NUMMY!!. (But why is your name spelled without an H above?)

    Mom

  2. newbiemama says:

    The woman who originally posted the recipe at ourbestbites.com added those notes, and her name is "Sara." Don't worry, I'm not changing my name!

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