Wednesday, February 23, 2011

054: Get this recipe


Near the end of last year I made a big decision. It seemed anytime I was preparing the family menu or had to make food for a shin-dig I was turning to the internet instead of my own collection of cookbooks and recipe files. I even considered getting a little laptop just for the kitchen. Then I came to my senses and decided that for the next year I would only use my personal collection of recipes. Between my binders, books, and magazines it takes up 3 shelves in my kitchen. Luckily, I already had this one in my files. It's called "That's the Best Frosting I've Ever Had" and I found it over on Pioneer Woman's Tasty Kitchen Blog. It gets rave reviews every time I use it.

That's the Best Frosting I've Ever Had

* 5 Tablespoons Flour
* 1 cup Milk
* 1 teaspoon Vanilla
* 1 cup Butter
* 1 cup Granulated Sugar (not Powdered Sugar!)

Preparation Instructions

Bake your favorite cake and let it cool.

In a small saucepan, whisk flour into milk and heat, stirring constantly, until it thickens. You want it to be very thick, thicker than cake mix, more like a brownie mix is. Remove from heat and let it cool to room temperature. (If I’m in a hurry, I place the saucepan over ice in the sink for about 10 minutes or so until the mixture cools.) It must be completely cool before you use it in the next step. Stir in vanilla.

While the mixture is cooling, cream the butter and sugar together until light and fluffy. You don’t want any sugar graininess left. Then add the completely cooled milk/flour/vanilla mixture and beat the living daylights out of it. If it looks separated, you haven’t beaten it enough! Beat it until it all combines and resembles whipped cream.

Grab a spoon and taste this wonderful goodness. If there is any left after your taste test, spread it on a cooled cake.

Cut yourself a piece and put it on a pretty plate. Grab a fork and prepare to experience the most divine pairing you can imagine. This frosting on chocolate cake is to die for. Sure, the recipe sounds strange — it has flour in it — but it’s sublime. Try it, you’ll see. You’ll love it so much you won’t go back.


Kimberly said...

I've been considering getting a small laptop just for my kitchen, even though I use my own stash of recipes, too. I will have to try your recipe the next time I need frosting.

Cherie said...

It was really good! Thanks for sharing.

Arlene (CO Kid) said...

You rock. I have looked at that one and it looked like way too much work, so I never tried it. Does it compare to Sweet Tooth Fairy? Is that what that place is called? Have you tried putting any other flavoring in it? Like lime?

Carolyn (Dragon) said...

Looks like one I should be able to adapt to Truvia or Splenda and be able to eat.

Arlene (CO Kid) said...

I just made it. It is delicious!! I haven't eaten it on a cupcake yet, though.

I may have over cooked the milk/flour. I didn't know when to stop. About how long do you cook it?


Deborah said...

I'm going to make it right now. Thanks!

Shauna said...

I'm not sure how long I cooked mine. It was pretty thick but it hadn't turned brown or anything. I thought about trying to make it strawberry flavor, but I don't really know how to do that. I'm still thinking about those Sweet Tooth Fairy cupcakes.

Arlene (CO Kid) said...

Thanks. Mine was still white, but it seemed a little rubbery when it cooled.

I'm going to try skipping the vanilla and using a flavoring - maybe I'll start with almond or orange. I really want lime...but I only have juice. Would that make it nasty? Thanks for replying. ;)

Shauna said...

The second time I made the frosting it turned a little rubbery. Weird. It didn't do that the first time. It still tasted the same, though, but took longer to whip together.