Wednesday, September 22, 2010
Sorry to leave you with just chocolate muffins, and nothing to spread on them! This frosting is a revelation - you'll be surprised how tasty it is. It doesn't have that slightly metallic note using powdered sugar can give, and it's not overly sweet, either. The only downside is that it's not super-pretty - it's not thick enough to pipe on. But flavor-wise, it definitely makes up for that.
This makes enough for about 30 mini-muffins or 15 normal-sized ones. It doubles easily.
125 ml milk
2,5 tbsp flour
1/2 tsp vanilla extract
120 g butter, at room temperature
120 g sugar
Whisk milk and flour in a small saucepan and heat until it thickens. Cook for a few minutes - it will thicken quite a lot! Remove from heat and let it cool completely. Add the vanilla.
Beat butter and sugar until pale and fluffy. (You probably want to use a stand mixer for this - but handheld beaters will work as well.) Add the milk/flour-mixture, which must be absolutely room temperature and not at all warm.
Mix until your frosting looks like whipped cream. Spread onto your muffins or cake.
Recipe in Swedish: