So here you go... feast your eyes on some cupcakes that I made.
Chocolate cupcakes with a flour frosting
Yup... I added flour to the frosting and it is the best frosting ever.
The flour stabilizes the frosting without adding a ton of sugar... in fact, I usually lower the sugar content so I'm not abusing my little Islets of Langerhans. Yes, sometimes I'm health conscious.
Since you have to beat the crap out of it, it takes a little more time and effort than your average Joe buttercream frosting.
It is super light and fluffy... like whipped cream and it's totally worth the extra effort.
This just might be my go-to-frosting-recipe. Trust me.... it's awesome.
Recipe for the Flour Frosting
5 Tablespoons Flour
1 cup Milk
1 teaspoon Vanilla
1 cup Butter
1 cup Granulated Sugar (not Powdered Sugar!)
Bake your favorite chocolate cake and let it cool.
In a small saucepan, whisk flour into milk and heat, stirring constantly, until it thickens. You want it to be very thick, thicker than cake mix, more like a brownie mix is. Remove from heat and let it cool to room temperature. (If I’m in a hurry, I place the saucepan over ice in the sink for about 10 minutes or so until the mixture cools.) It must be completely cool before you use it in the next step. Stir in vanilla.
While the mixture is cooling, cream the butter and sugar together until light and fluffy. You don’t want any sugar graininess left. Then add the completely cooled milk/flour/vanilla mixture and beat the living daylights out of it. If it looks separated, you haven’t beaten it enough! Beat it until it all combines and resembles whipped cream.
Original recipe found here