Recipe: Makes enough frosting to frost 2, 6 inch layer cakes / 18 - 20 cupcakes
6 tablespoons flour
200 mls full fat milk
200 mls heavy cream
150 grams caster sugar
300 grams salted butter
This is an exciting buttercream frosting perfect if you're a vegetarian and not a fan of traditional buttercream frosting made with icing sugar. I generally do not prefer that kind as I find that frosting to be cloyingly sweet and devoid of any flavour despite adding tons of it.
This icing does not use eggs and also eliminates the use of icing sugar. The resulting frosting is silky smooth, light, airy and does not taste too sweet, which is absolutely perfect.
The consistency is just like traditional buttercream in the sense that it can be used for piping cupcakes and also frost layer cakes.
I found this amazing article on boiled milk buttercream frosting and decided to add my own little twist to it. www.thekitchn.com/recipe-boil...
This is the most basic version but just having this information and knowledge opens up the possibility for so many different flavour combinations and creative ways you can employ when making this frosting!
Made this recipe? Don't forget to click a photo, tag me @thecupcakeconfession on Instagram and use #thecupcakeconfession. I'd love to feature you!
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Background Music: Sunday Funday by Scott Holmes
1 июн 2018
