Buttercream Frosting
This recipe is for a "cooked" buttercream that turns out soft and delicious every time!
Servings: 24 servings (frosting for 1 cupcake)
Ingredients
- 1½ cups whole milk
- ⅓ cup all purpose flour
- 1 dash salt
- 1½ cups (3 sticks) butter, at room temperature
- 1½ cups granulated white sugar
- 2 teaspoons vanilla extract
Instructions
- In a medium saucepan, whisk together milk, flour and salt. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes more. Transfer to a small bowl; cover surface with plastic wrap and refrigerate until cooled (do not stir).
- In a large bowl, beat butter, sugar and vanilla on medium speed for 5 minutes until light and fluffy and sugar is almost dissolved.
- Add cooled milk mixture, ¼ cup at a time. After each addition, beat on low until smooth.
- Frost 24 cupcakes or a full sized cake.
Nutrition
Serving: 1serving | Calories: 171kcal | Carbohydrates: 15g | Protein: 1g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 34mg | Sodium: 103mg | Potassium: 29mg | Fiber: 0.05g | Sugar: 13g | Vitamin A: 394IU | Calcium: 23mg | Iron: 0.1mg