Perfect Cupcake Frosting and Filling

Perfect Cupcake Frosting and Filling

Ingredients:

3 T Flour

1/2 C milk (whole milk is best, but I used non-fat when it's all I have 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.

Directions:

Whisk together the flour and the milk. Heat in a small sauce pan on medium heat.

Whisk continuously until it starts to thicken. Let it cook, while stirring, until you can start to see the bottom of the pan. It should still be liquid-ish though, like this:

It's okay if you have lumps, because we're gonna strain those out right now. Place the mixture in a mesh strainer and stir with a rubber spatula to push it through.

You should end up with a nice, smooth mixture. It's almost like pudding before it's set.

Put this mixture in the fridge and let it cool completely, it's fine if it stays in there long enough to get chilly, you just don't want it warm at all. When it is chilled, you can move on to the following step.

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 to combine and then scrape down the sides. Don't be scared. It's going to look like a goopy mess and kind of lumpy and separated like this:

But you just wait. It's gonna blow your mind in a few minutes. Beat on med-high for 7-8 minutes. Yes, that long. I know it seems like forever, but that's when the magic happens!

After 7-8 minutes it will have transformed from that sloppy mess into something gorgeous, fluffy, and incredibly light and silky. 

Use it to fill or frost cupcakes, cakes or other pastries. You can't go wrong putting this on just about anything :)