Saturday, October 23, 2010

Perfect Cupcake Frosting and Filling

Okay, so I love frosting and I am not a picky frosting person. I will take it all, cheap can stuff, gourmet stuff, it doesn't matter, I love the stuff. Now, on the other hand, Chris does NOT like frosting. He really is not a fan. But, let me just say, whether you are a huge frosting fan, or think you are not a fan like Chris you HAVE to make this.And, if you don't like frosting this will convert you. Chris thought it was great! I said great, not good, so you know it was yum. This is the BEST frosting ever! I have never made homemade frosting thinking it was a lot of work, but I made this last night and it was so simple! It is so tasty. In fact, I don't know if I can ever go back to store bought now, it is just that good! I followed all the tips given and am glad I did, it helped a lot! This recipe is also from the blog, Our Best Bites.

recipe by

3 T Flour
1/2 C milk (whole milk is best, but I used 2 percent because it was all I had and it's actually fine)
1/2 C real butter
1/2 C sugar (that's granulated sugar, not powdered sugar)
1 t vanilla extract, or other flavor if you wish.

Whisk together the flour and the milk. Heat in a small sauce pan on medium heat. Whisk continuously until it starts to thicken. I think this is the critical point for any of you who have had problems with this recipe. I have a feeling people are under-cooking this part. Let it cook, while stirring, until it looks like pudding (you should be able to see the bottom of the pan when you stir it). Even though it's thick, you can still it through a mesh strainer (just whisk the mixture in the strainer to push the thick stuff through) and then let it cool completely to room temp. or chill it in the fridge. It needs to be cooled completely. If you don't let it cool completely, it will melt the butter and you'll have runny frosting.

It an electric stand mixer, beat the butter and the sugar for a minute or two until well combined and fluffy. You'll want to use the whisk attachment on a stand mixer, not the flat paddle. Then while beating, add in the thickened milk mixture and the vanilla. Beat on the highest speed you can get to without it spraying all over the place for 7 minutes. Yes, 7 whole minutes, maybe even 8 or 9. I know that seems like a long time, but that's when the magic happens!

You will be scared because it will look like a weird goopy mess at first and you'll wonder what on earth you did wrong. Keep beating and something amazing happens. It goes from that goopy mess to something thick, velvety smooth, and perfectly fluffy.
Use it to fill cupcakes or other pastries, or as a frosting on top. You can't go wrong putting this on just about anything :)

One batch makes enough to frost 12 cupcakes with BIG tops (like the one below, or larger). If you're just spreading a little on top, it will do 24.

After trouble-shooting with a lot of people, here are some helpful Notes:

1. Use real butter, and a good name-brand. Cheap butter does weird things.

2. If you beat for the 6-8 minutes and the mixture still looks strange, beat longer and at a higher speed if you can. It should come together, but it takes a little patience!

3. Store at room temperature in a sealed container. Frosting may separate in the fridge, but you can store it overnight if left at room temp and in a well sealed container.


  1. What does a 'T' represent? I am new to baking and not sure of the abbreviations.

    Thank you, it sounds delish and I want to make them!

  2. a big T means tablespoon, a small t means teaspoon.