This is a recipe for classic white frosting that is light and fluffy and perfect for topping cakes and cupcakes.
5 tablespoons flour
1 cup milk
1/2 cup butter, softened
1/2 cup solid vegetable shortening
1 cup powdered sugar
1 teaspoon vanilla
Place the flour in a saucepan (off heat). While stirring with a whisk, add the milk and stir until smooth.
Place the pan over low heat and cook, stirring constantly, until the milk is very thick.
Cover the mixture and place in the refrigerator until completely cooled.
Combine the butter and shortening in a mixing bowl. Beat on medium speed with an electric mixer. With the mixer running, add the powdered sugar and vanilla and beat until fluffy.
Add the cooled milk mixture and beat for 10 minutes on medium speed or until it is fluffy. Scrape down the sides of the bowl as needed.
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.
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.
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.
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.
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.
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.
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.
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.
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reviews & comments
July 27, 2010
wow! this icing is so great!! i love it because it isnt to sweet like the store brands are, but it also isnt not sweet! this recipe does run on the high side in amount; so what i did was i put the extra icing in a plastic ziploc bag and stuck it in the freezer. then when i wanted to use it again, i took it out 5 minutes before i needed to use it, mixed it around a bit, and then i was able to ice everything i needed to! ***and if you would like to color the icing, only take out little amounts, this way the excess amounts of frosting can still be white whenb put back into the freezer, and you can create more colors later on***