COOKED MILK FROSTING
Use this light, fluffy vanilla frosting to top our Confetti Cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 1h
Yield Makes 3 cups
Number Of Ingredients 6
Steps:
- In a small saucepan, whisk together flour and milk until smooth. Cook over medium-high heat, whisking constantly, until mixture becomes thick and resembles pudding, 3 to 4 minutes. Transfer to a heat-proof bowl; stir in vanilla and salt. Press plastic wrap against surface; let cool completely.
- Beat butter with sugar on medium speed until light and fluffy, scraping down bowl as needed, about 2 minutes. Add milk mixture and continue beating until frosting is light and fluffy and resembles whipped cream, about 2 minutes more. Use immediately.
OLD FASHIONED BOILED MILK CREAM CHEESE FROSTING RECIPE - (4.2/5)
Provided by MooK
Number Of Ingredients 8
Steps:
- Whole milk makes the richest, tastiest frosting. Use a stand mixer; the frosting is too thick for a hand mixer. And plan ahead, as the frosting needs time to cool. 1. COOK MILK BASE Combine sugar, flour, cornstarch, and salt in medium bowl. Slowly whisk in milk until smooth. Pour mixture through fine-mesh strainer into medium saucepan. Cook over medium heat, whisking constantly, until mixture boils and is very thick, 5 to 7 minutes. Transfer milk mixture to clean bowl and cool to room temperature, about 2 hours. 2. MAKE FROSTING With stand mixer fitted with whisk attachment, beat cooled milk mixture and vanilla on low speed until combined, about 30 seconds. Add butter and cream cheese, 1 piece at a time, and beat until incorporated, about 2 minutes. Increase speed to medium-high and beat until frosting is light and fluffy, about 5 minutes. Let sit at room temperature until stiff, about 1 hour. MAKE AHEAD Frosting can be refrigerated in airtight container for 1 week. When ready to use, let stand at room temperature until softened, about 2 hours. Beat with stand mixer on medium-high speed until light and fluffy, about 1 minute.
OLD FASHIONED FROSTING
This is the best frosting Ive ever had, the recipe has been passed down through my family. Sometimes after the paste is refrigerated there may be tiny lumps in it. I just push it through a small sieve before adding it to the butter mixture. This recipe can easily be made into chocolate frosting by adding Hershey's cocoa. I usually double this recipe when making a cake. To do so, perform STEP ONE twice instead of just doubling the ingredients once. It will be perfect! Creamy, fluffy and not overly sweet!
Provided by Michelle AuburnTiger
Categories Breads
Time 25m
Yield 1 cake
Number Of Ingredients 5
Steps:
- STEP ONE: sift the flour.
- Pour milk into a jar and add the sifted flour.
- Shake hard for 1-1/2 minutes.
- Pour into pan and stir CONSTANTLY over medium-medium high heat with a wire whisk paste will thicken as you cook, the thicker the better (it may boil, then you know it's just about done). Remove from heat and immediately cover paste with wax paper so the paper just slightly touches the top of the mixture.
- Make sure it is covered completely.
- Quickly put it in the refrigerator until cool (about 2 hours).
- STEP 2: Cream butter for a while before adding sugar.
- Add sugar and mix until it is no longer grainy.
- SLOWLY add the refrigerated paste, one spoonful at a time.
- Mix in vanilla.
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- Bring mixture to a boil, while whisking continuously, and cook for 1-2 minutes, or until thickened.
- Remove from heat and transfer to a heatproof bowl. To prevent a film from forming on surface, take a sheet of plastic wrap and place it directly on top of milk mixture, then let cool until consistency reaches that of pudding.
- In a separate bowl or mixer, cream together butter and sugar for 4-5 minutes, or until fluffy and lightened in color.
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