I used to be very envious of the perfectly creamy, but not too sweet vanilla frosting that professional cupcake makers seemed to perfect. You know the type that you can pile high on top of a cup cake so that you end up with just as much frosting in your mouth than sponge.
After some experimenting I think I have managed to get something which almost matches the frosting the professionals make. This recipe creates an almost mousse like frosting which is creamy, but not too sweet or sickly.
I always use Nielsen Massey vanilla paste, or vanilla pods when I make this because I like to see the seeds, but if you wanted to have the icing without any vanilla seeds you could use vanilla extract instead
- 50g plain white flour
- 450ml full fat pasteurised milk
- 450g unsalted butter
- 400g caster sugar
- 1tsp vanilla paste or 2 vanilla pods with seeds scraped out
- Whisk together then flour and milk and pour into a small pan
- Put the mixture over a low heat and stir non stop until the mixture has become thick (you're sort of making a roux in this bit)
- Set aside the roux type mixture until it has completely cooled
- Beat the butter in a processed or with an electric whisk until white and fluffy
- Add the caster sugar to the mix bit by bit and beat gently until the sugar has dissolved fully into the mixture
- Add your vanilla paste or pods to the mixture
- Add your milk roux to the mixture and beat until the mixture starts to become very white
- Put the frosting in the fridge for 20 mins to set.