Cooked Fluffy White Whipped Frosting

Cooked Fluffy White Whipped Frosting is creamy, tangy and not too sweet!

Made from a cooked flour, milk and granulated sugar it’s perfect for when you don’t have traditional butter and confectioner’s icing sugar on hand!

No refrigeration frosting

With a flavor that’s similar to cream cheese frosting (but doesn’t require refrigeration!) this cooked frosting stays soft for days.

First discovered when frantically searching for a last-minute frosting recipe when I found myself without enough butter or powdered sugar to make the usual buttercream.

Previously I had no idea that frosting could be made with standard white sugar and flour.

Ingredients

• 1/2 cup plus 2 tablespoons flour (or 10 tablespoons)
• 2 cups milk – I always use whole milk because it’s what I have on hand, but this frosting tastes great with any milk, or even cream!
• 2 teaspoons vanilla
• 2 cups ultrafine granulated sugar – I use ultrafine baking sugar for this frosting just to make it super smooth and ensure a perfect finished product. It also works with regular granulated sugar but the finished product may be a bit less smooth.
• 2 cups (4 sticks)room temperature unsalted butter – If you are using salted butter rather than unsalted ‘sweet cream’ butter, then simply omit the extra salt.
• 1/8 teaspoon salt

Step by step instructions

1. Off heat, measure flour into a medium saucepan and slowly whisk in the milk.
2. Whisking constantly place over medium heat and whisk constantly. This part is very important. if you stop whisking for even 30 seconds your base will get lumpy and make things more difficult later. After about 10 minutes your mixture will come to a boil and thicken. Once you see bubbles come to the surface it will be completely thickened.  

3.  Remove from heat and transfer to a bowl to cool. If you happen to have any lumps in the mixture  you can push it through a fine mesh strainer when transferring to a bowl.
4. Cool completely then stir in vanilla extract.

5.   Meanwhile while mixture is cooling, cream butter, sugar and salt until fluffy.

6. Then add cooled milk mixture and whip together.
7. Enjoy!

How to use

Fluffy whipped frosting can be spooned or piped onto cupcakes or easily spread on cake.

Yield

This large batch is enough to 3 dozen cupcakes or frost and fill a large triple layer cake. Alternately you could use it for both a a single layer cake and 24 cupcakes. For a smaller batch halve the recipe.

Cake photos courtesy of Johannah Chadwick Photography

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