Cooking Wright

Perfect Fluffy Cupcake Frosting


3 T Flour
1/2 C milk
1/2 C real butter
1/2 C sugar (that's granulated sugar, not powdered sugar)
1 t vanilla extract


Whisk together the flour and the milk. Heat in a small sauce pan on medium heat. Whisk continuously until it starts to thicken. I think this is the critical point for any of you who have had problems with this recipe. I have a feeling people are under-cooking this part. Let it cook, while stirring, until it looks like pudding (you should be able to see the bottom of the pan when you stir it). Then let it cool completely to room temp. or chill it in the fridge. It needs to be cooled completely. If you don't let it cool completely, it will melt the butter and you'll have runny frosting.

In an electric stand mixer, beat the butter and the sugar for a minute or two until well combined and fluffy. You'll want to use the whisk attachment on a stand mixer, not the flat paddle. Then while beating, add in the thickened milk mixture and the vanilla. Beat for 7 minutes. Yes, 7 whole minutes, maybe even 8. I know that seems like a long time, but that's when the magic happens! It will go from looking like a weird goopy mess to something thick, velvety smooth, and perfectly fluffy.

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