Ingredients: |
Ingredients: Double this recipe if you have a 2 layer cake (and want to frost center layer, top and sides) or if you want extra frosting for rose swirls.
1 cup milk (2% is fine)
4 Tablespoons cornstarch (substitute flour in a pinch)
1 cup (2 cubes) unsalted butter, room temperature, cut into cubes
1 cup granulated sugar
1 teaspoon pure vanilla extract, fine quality (use “white or clear vanilla extract for really white frosting but sacrifice a bit on flavor perhaps
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Directions: |
Directions:Directions for Vanilla Custard Frosting: It starts with a little milk and some cornstarch in a little pot. We’re starting with the custard step because, even though the next step takes longer, this custard needs to cool to room temperature. So here we go. It’s fun! Remember to double this recipe for a 2 layer cake or extra frosting on a large bundt or tube pan cake.
In a small sauce pot, bring to a very low boil for about 1 minute, stirring constantly with a spoon or fork or heavy whisk:
1 cup low-fat milk (2% is fine)
4 Tablespoons cornstarchTip: The milk and cornstarch starts out quite foamy but it will very quickly thicken so be sure you’re on the watch for this reaction and stir it constantly for just a minute to ensure the mixture is cooked and doesn’t burn. If it seems a little lump, then stir quickly to smooth it out
Let the custard cool to about room temperature, stirring every few minutes to help bring down the temperature and also keep the custard nice and smooth. Cooling and stirring is an important step to ensure a smooth custard and to keep your precious frosting from melting. You don’t want this custard hot or even warm when you add it to the butter-sugar mixture. Towards the end of the cooling process the custard will thicken even more (so if you’re using a regular whisk, that won’t cut it, unless you use a heavy duty whisk) ’cause it will become very thick
In an electric mixer, beat on high for about 3 minutes:
1 cup (2 cubes) unsalted butter, room temperature
1 cup granulated sugar (the simple star of the show)
1 teaspoon pure vanilla extract, fine quality (substitute white or clear vanilla extract for a whiter frosting, but sacrifice a bit on taste)
On high-speed, beat into the creamed butter-sugar mixture for about 8 minutes:
the room temperature thick custard (test it to be sure it is not warm)
Tip: A long beating time is necessary to ensure a smooth texture to this granulated sugar frosting.
Double tip: If for any reason your frosting does not look or feel as thick as you’d like, refrigerate it, even overnight if you like, and just let it “thaw” to your desired spreading consistency. Remember, it is loaded with butter — and butter firms when chilled. Also, if you feel the frosting is too thick to spread, leaving it out for a bit on the counter will soften it. |
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