Many people believe that a cake isn’t complete without a layer of creamy icing on top. Icing, whether buttercream or chocolate-flavored, adds a delicious finish to brownies, cupcakes, and other delectable baked products. I’ll show you how to make frosting without powdered sugar in this post.
- ½ cup milk
- 2 tablespoons all-purpose flour
- pinch salt
- ¾ cup granulated sugar or 1 cup for extra thick
- ½ cup unsalted butter softened
- 1 teaspoon vanilla extract
- Melt the butter in a small saucepan over medium heat. Combine the milk, flour, sugar, and salt in a mixing bowl. Continuously whisk until the mixture begins to boil and thickens to the point where it coats the back of a spoon.
- Remove the pan from the heat and transfer the contents to a measuring cup or basin. Place it in the refrigerator to chill fully.
- Meanwhile, in a mixing bowl, whip the softened butter with a hand mixer until smooth and creamy.
- After that, add the vanilla extract.
- Slowly add the chilled milk mixture to the mixer on low speed and beat until light and fluffy. (Before mixing the milk with the butter, make sure it’s completely cold.)
If you want a firmer frosting, you can add 1 cup or even 1 14 cup sugar. Before using the sugar, I always recommend crushing it in a blender or food processor.
Make Ahead: Store frosting in the refrigerator for up to 3 days in an airtight container or resealable plastic bag. Allow it to sit at room temperature for 30-60 minutes before using it. If you’re in a hurry, you can soften it in a bowl by whisking droplets of milk into it.
- Calories: 318kcal
- Sugar: 42g