Try this buttercream frosting made with granulated sugar instead of powdered sugar. It's the best for chocolate cakes and cupcakes. This recipe makes enough to frost the top of a 9x13-inch cake.
Ingredients
- milk: 1 cup
- all-purpose flour: 0.25 cup
- unsalted butter: 1 cup (softened)
- white sugar: 1 cup
- vanilla extract: 1 tsp
Metric Conversion
Stages of cooking
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Whisk milk and flour together in a small saucepan over medium-low heat until mixture starts to thicken, 4 to 5 minutes. Then, whisk vigorously until mixture is lump-free, creamy, sticky, and significantly thicker, 2 to 3 more minutes; it may appear to ball up. Immediately remove from the heat and transfer to a plate; let cool to room temperature.
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While the milk mixture is cooling, beat butter and sugar in a mixing bowl with an electric mixer for at least 10 minutes. Mixture should be very fluffy; you may need to mix for 5 more minutes. Gradually mix in cooled milk mixture on high speed; continue to mix until fluffy and smooth. Mix in vanilla.
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Cover and refrigerate until frosting reaches a spreading consistency, about 30 minutes.
