|Nutritional Guidelines (per serving)|
|Servings: 3 cups frosting (12 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 18g||23%|
|Saturated Fat 11g||54%|
|Total Carbohydrate 24g||9%|
|Dietary Fiber 1g||2%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This frosting is not as heavy as a buttercream frosting. It is more like a whipped cream frosting. The only difference is there is no cream in this fluffy frosting. Milk and flour are used instead of heavy cream. Since this frosting isn’t made strictly with heavy cream, the flour-milk combination will hold up longer. You will find less fat in this recipe, than most whipped cream or buttercream frostings.
- 1 cup milk
- 3 tablespoons flour
- 1 cup butter
- 1 cup sugar
- 1 teaspoon vanilla
Over low to medium heat, combine the milk and the flour in a saucepan.
Stir continuously until the mixture thickens or coats the back of a spoon.
Remove the pan from the heat and place on a cooling rack.
Once the mixture is completely cool, cream the butter and the sugar until light and fluffy.
This takes about 10 minutes with a regular mixer. If you're using a KitchenAide stand mixer, it will only take 5 minutes to mix.
Blend in the milk mixture until it is combined with the butter mixture.
Add in the vanilla.
Mix until it all is combined and the frosting is of a spreadable, fluffy constancy.
Cakes are much easier to frost if they’ve been allowed to rest for a while after baking or have been slightly frozen. These methods will keep the crumbs at bay while frosting the cake.
If you want to make a good presentation, cover the edges of your serving plate with parchment paper. You should be able to easily pull out the parchment paper after you’ve finished frosting the cake.
Place the bottom layer, bottom side up in the center of the parchment paper. If the bottom layer has an overly rounded top, slice it off first.
Flatten out the top of the frosting in the mixing bowl. Take a knife and divide it into 4 equal portions. Place 1/4 of the frosting in the middle of the bottom cake layer. Spread it evenly to the edges.
Add the next cake layer on top of the frosted bottom layer. Spread another 1/4 portion of the frosting on top of the cake layer. Be sure to spread the frosting to the edges.
Place the final cake layer on top. Spread 1/4 of the frosting on the sides of the cake. Spread the remaining frosting over the top of the cake.
Store the cake in an airtight container. If my cake is particularly appetizing, I will store it in a glass topped cake stand on top of the kitchen counter. My family also likes their cakes cold. It’s not necessary, but this cake will keep longer in the refrigerator.
Want to freeze your frosted cake?
Line a sturdy cookie sheet with a double layer of parchment paper. The bottom layer covers the entire pan. The second layer is like as it’s listed above. Just have pieces with will go around the edges. Follow the frosting instructions above. Remove the “frosted” parchment paper. Freeze the cake unwrapped overnight. The next day remove the cake from the freezer. Wrap it in plastic wrap. Place the cake in a resealable container. The cake will retain its flavor for up to 3 months. Prior to defrosting the cake, totally unwrap it. Place in your usual cake container and allow it to defrost in the refrigerator.