Buttercream Milk Frosting

Prep time:
Cook time:
Total time:
Serves: Makes enough to frost a 6-inch (two-layer) cake

Ingredients

  • ½ cup milk
  • ½ teaspoon vanilla extract
  • 2 tablespoons (18 grams) flour
  • ½ cup (112 grams |1 stick) butter, softened
  • ½ cup (100 grams) granulated natural cane sugar
  • Combine the milk, extract and flour in small pot over medium heat. Cook, whisking constantly, until mixture has thickened considerably, almost pudding-like, about 2 minutes. Remove from heat. Pour into a bowl, press a piece of plastic film onto the thickened milk so a “skin” doesn’t form. Set in a cold spot to cool completely.
  • Meanwhile, add the butter and sugar to a bowl. Beat until creamy, 3 to 5 minutes. Scrape the cooled milk mixture into the bowl. Beat until light & fluffy, about 5 minutes. Use immediately, or store in the fridge up to 3 days. Bring to temperature before using.

Instructions

  1. Makes enough to frost a 6-inch (two-layer) cake)
  2. ½ cup milk
  3. ½ teaspoon vanilla extract
  4. tablespoons (18 grams) flour
  5. ½ cup (112 grams |1 stick) butter, softened
  6. ½ cup (100 grams) granulated natural cane sugar
  7. Combine the milk, extract and flour in small pot over medium heat. Cook, whisking constantly, until mixture has thickened considerably, almost pudding-like, about 2 minutes. Remove from heat. Pour into a bowl, press a piece of plastic film onto the thickened milk so a “skin” doesn’t form. Set in a cold spot to cool completely.
  8. Meanwhile, add the butter and sugar to a bowl. Beat until creamy, 3 to 5 minutes. Scrape the cooled milk mixture into the bowl. Beat until light & fluffy, about 5 minutes. Use immediately, or store in the fridge up to 3 days. Bring to temperature before using.