Hands down, this is my very favorite frosting recipe. I can still picture my mother making this frosting. We would gather ’round waiting for her to hand us one of the beaters to lick. It’s light , buttery and not too sweet…the perfect frosting for a chiffon cake or a sheet cake.
If your frosting a layer cake or chiffon cake, double this recipe. It is enough to cover a cake that was baked in a 13×9 inch pan.
Butter Cream Frosting
Course: MiscellaneousServingsservings
Ingredients
2 Tablespoons flour
½ cup milk
½ cup sugar
½ cup butter
1 teaspoon vanilla
Directions
- In a saucepan, combine the flour and milk, and whisk until all lumps are gone. Gently boil over medium heat until mixture is thick like custard.
- Remove from stove and cool totally.
- Cream the sugar and butter for 5 minutes. Add the cooled custard mixture and beat until fluffy.
- Add vanilla, and frost cake.
Notes
- You can change the flavor of this frosting by changing the extract. For example, if you are making a lemon cake, omit the vanilla and add lemon extract. You can also add a few drops of food coloring if desired.
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