I've been seeing this recipe all over blogland for awhile now and decided to try it out. It's been awhile since I made it. My kids and I made some Easter cupcakes and used this frosting. I have to say it was very delicious and definitely not as sweet as most frostings. That was a definite plus! It was smooth and creamy and easy to work with for decorating. The crazy part is that there is NO powdered sugar but there is FLOUR! If you're looking for a good frosting recipe that isn't sickly sweet...give this one a try! I've found the recipe on multiple sites so I'm just going to type the one I have written in my recipe notes. This recipe can easily be halved. Just use 3 T. flour and half of everything else. As good as this recipe was, our family decided we still like our favorite Cool Whip Cream Frosting the best. But this one is definitely up there! :) Give it a try!
Cooked Frosting
5 Tbsp. flour
1 cup milk
2 tsp. vanilla
1 cup butter (no substitutes)
1 cup sugar (not powdered sugar)
Pour milk into small saucepan. Whisk flour into the milk and heat, stirring constantly, until thick. Remove from heat and let it cool completely. (Very important!) When cool stir in vanilla.
While the other mixture is cooling...cream butter and sugar together in mixer until light and fluffy. Use your whisk attachment on your stand mixer. Add the cooled milk/flour mixture (make sure it isn't warm at all!) and beat on med-high until it all combines and resembles whipped cream, about 7-8 minutes. It seems like forever but in that amount of time it turns from a lumpy mixture to a fluffy, light frosting. Spread onto cooled cake. Store at room temperature in a sealed container.
