Classic White Frosting

For the smoothest frosting, make sure the milk and flour mixture is lump-free before chilling.

For a whiter frosting, use clear vanilla extract instead of regular vanilla, which has a darker color.

Chill the cake or cupcakes before frosting to help the frosting set quicker and make it easier to apply.

Experiment with adding different extracts (like almond, lemon, or coconut) instead of vanilla for various flavors.

Always start with softened (but not melted) butter for a smooth, creamy texture without lumps.

Can I use all butter instead of shortening?

Yes, you can use all butter for a richer flavor. Using all butter may slightly alter the texture and color, making the frosting a bit softer and more yellowish than when shortening is included.

What if I don't have powdered sugar?

If you don't have powdered sugar, you can make your own by blending granulated sugar in a food processor until it reaches a fine, powdery consistency. For each cup of powdered sugar needed, use one cup of granulated sugar plus 1 teaspoon of cornstarch to prevent clumping.

Can this frosting be colored?

Yes, this frosting can easily be colored with liquid, gel, or powder food coloring. Add the coloring a little at a time until you achieve the desired shade. Gel and powder colors are more vibrant and won't thin out the frosting as much as liquid colors.

How long can I store this frosting?

This frosting can be stored in an airtight container in the refrigerator for up to 5 days. Before using, let it sit at room temperature for a bit and then rewhip it to restore its fluffy texture.

Is this frosting stable enough for piping?

Yes, this frosting is generally stable enough for basic piping decorations. For more intricate designs or if you're planning to serve the cake in a warm environment, you might consider adding more powdered sugar or a bit more shortening to make sure it holds up well.

Can this frosting be used under fondant?

This frosting can be used under fondant as it creates a smooth surface once set. However, make sure the frosting layer is not too thick and is well chilled before applying the fondant to prevent it from shifting.

How do I fix if the frosting is too runny or too stiff?

If the frosting is too runny, add more powdered sugar, a tablespoon at a time, until the desired consistency is reached. If it's too stiff, add a small amount of milk or cream, one teaspoon at a time, until it becomes creamy and spreadable.