Wednesday, September 22, 2010

Vanilla Frosting


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.

Vanilla Frosting
(printable recipe)

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:


Erka Perka said...

Gott. Riktig tröstmat. Skulle behöva en. Kanske ska göra en! :-)

Nicky said...

this sounds like a great recipe as i hate icing sugar. I am going to have to try this out, thanks for the advice!

rose said...

Hi Anne,
I grew up with this frosting; it's the only one my mom ever made! To thicken, add dissolved gelatin sheets (soak in cold water, squeeze out liquid, melt for a few seconds in microwave) after whipping in the flour mixture. The amount of gelatin will depend on the quantity of frosting. I always start with one or two sheets, then add from there. Chill frosting before piping.

healy said...

I love icing, so much fun! This recipe sounds delicious! I love all the healthy ingredients =)

Eileen said...

The first place I ever saw this was in the Buffalo, NY newspaper, and it was called "continental frosting." It is just so delicious! You can also make it in the microwave in a deep bowl. Cook on high until it's done, whisking every minute and keeping a watchful eye on it. It takes 3 1/2 to 4 minutes in the microwaves I have used. I always use the instant dissolving flour for this.

Variations are easy, too. Try using brown sugar for spice cakes, or adding melted chocolate or cocoa. At Christmas I make this with 1/4 cup cordial and 3/4 cup of milk for a torte filling. The alcohol changes the boiling temperature, and it cooks very quickly, so be extra careful if you try that one.