Cooked Vanilla Frosting – Super Fluffy and Not Too Sweet

Ingredients

For 8-inch cake

Measurement in Grams

•             Plain flour 35 grams

•             Milk 240 grams

•             Unsalted butter 220 grams, at room temperature

•             Granulated sugar 200 grams

•             Liquid vanilla essence 1 tsp

•             Extra milk 1/4 to 1/2 cup, at room temperature

Measurement in cups

•             Plain flour 4 tbsp

•             Milk 1 cup

•             Unsalted butter 1 cup, at room temperature

•             Granulated sugar 1 cup

•             Liquid vanilla essence 1 tsp

•             Extra milk 1/4 to 1/2 cup, at room temperature

Preparation

1. Add plain flour and milk to a pan.
2. Mix well to get rid of lumps.
3. Cook on medium low heat, stirring continuously, until the mixture becomes very thick.
4. Transfer this to a container and close the lid. Allow this mixture to come to room temperature.
5. Now beat together the plain flour mixture and vanilla essence until the mixture becomes smooth. Keep aside.
6. In a separate bowl, beat butter and sugar until the color of the butter changes from yellow to off white (about 6-7 minutes). Sugar will not dissolve at this stage.
7. Add butter and sugar mixture to the plain flour mixture and beat until well combined.
8. Add extra milk one tablespoon at a time until the frosting is light, airy and fluffy and there is no sugar granules left in the frosting.
9. Apply it on the cake and enjoy!

Print Recipe

Cooked Vanilla Frosting – Super Fluffy and Not Too Sweet

Author: Naush

Ingredients

For 8 inch cake

Measurement in Grams

• Plain flour 35 grams
• Milk 240 grams
• Unsalted butter 220 grams at room temperature
• Granulated sugar 200 grams
• Liquid vanilla essence 1 tsp
• Extra milk 1/4 to 1/2 cup at room temperature

Measurement in cups

• Plain flour 4 tbsp
• Milk 1 cup
• Unsalted butter 1 cup at room temperature
• Granulated sugar 1 cup
• Liquid vanilla essence 1 tsp
• Extra milk 1/4 to 1/2 cup at room temperature

Instructions

• Add plain flour and milk to a pan.
• Mix well to get rid of lumps.
• Cook on medium low heat, stirring continuously, until the mixture becomes very thick.
• Transfer this to a container and close the lid. Allow this mixture to come to room temperature.
• Now beat together the plain flour mixture and vanilla essence until the mixture becomes smooth. Keep aside.
• In a separate bowl, beat butter and sugar until the color of the butter changes from yellow to off white (about 6-7 minutes). Sugar will not dissolve at this stage.
• Add butter and sugar mixture to the plain flour mixture and beat until well combined.
• Add extra milk one tablespoon at a time until the frosting is light, airy and fluffy and there is no sugar granules left in the frosting.
• Apply it on the cake and enjoy!