Cornstarch Frosting 2
(from Beckshe’s recipe box)
Range of measurements.
Source: Obsessed with Baking/Cookie Madness
Categories: Filling/Frosting
Ingredients
- 3/4 c. - 1 c. milk
- 3/4 c. - 1 c. sugar
- 2 Tbsp. cornstarch
- 1/2 tsp. - 1 tsp. vanilla
- 3/4 c. - 1 c. salted butter, room temperatur
Directions
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Directions use second set of measurements.
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Heat 3/4 c milk and 1 c sugar in a pot over medium heat until sugar is dissolved but do not let it come to a boil.
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Make a slurry with the starch and remaining 1/4 cup milk. Stir to get rid of lumps
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Pour starch slurry into milk and sugar mixture and continue heating over medium heat. Stir , but not vigorously or else the starch mixture might liquify. After 1 minute, tiny bubbles will appear on the side and mixture should thicken.
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Continue heating for 1-2 minutes to cook out the flour taste. Mixture should be thickened by now. Don’t let mixture come to a rolling boil or else the starch granules might break.
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Pour thickened mixture into a bowl of standing mixer and cool until room temperature by leaving it out on the counter or in the fridge for 1 hour. Don’t let it get cold or else it will take forever for the butter to incorporate with the mixture.
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Cut butter into Tbsp chunks.
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On medium low speed, add the butter by the Tbsp until it is all incorporated. Increase the speed to medium or medium high and beat until it comes together (approx 5 minutes). During these 5 minutes, the frosting is going to transform from a curdled mess into a fluffy and soft frosting. If it takes a longer time to come together, just be patient and continue whipping until it gets fluffy.
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Add vanilla and continue mixing at low speed for 1 minute.
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Use immediately. If using later, you will have to rewhip the frosting.