Vanilla Frosting (The Best)

Name: Vanilla Frosting (The Best)
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 1 litre (4 cups) / enough for a 2-layer cake, 20-cm (8-inch) in diameter
Ingredients: 1 1/2 cups (340 g) unsalted butter, softened; 1/3 cup (50 g) unbleached all-purpose flour; 1 cup (250 ml) milk; The seeds of ¼ vanilla bean or 1/2 teaspoon (2.5 ml) vanilla extract; 1 1/4 cups (265 g) sugar

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Preparation 20 min
Cooking 5 min
Cooling 2 h
Makes 1 litre (4 cups) / enough for a 2-layer cake, 20-cm (8-inch) in diameter

Vegetarian
Nut-free
Egg-free

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Ingredients

- 1 1/2 cups (340 g) unsalted butter, softened
- 1/3 cup (50 g) unbleached all-purpose flour
- 1 cup (250 ml) milk
- The seeds of ¼ vanilla bean or 1/2 teaspoon (2.5 ml) vanilla extract
- 1 1/4 cups (265 g) sugar

Preparation

- In a saucepan, melt ¼ cup (55 g) of the butter. Add the flour and cook for 1 minute, stirring constantly with a whisk. Add the milk and vanilla and bring to a boil, stirring. Simmer gently for about 1 minute.
- Pour into a bowl, cover with plastic wrap directly on the mixture to prevent a crust from forming and let cool at room temperature.
- Add the sugar and the remaining butter and beat with an electric mixer for about 5 minutes or until the frosting is smooth and creamy.

Note from Ricardo

This frosting will keep for about 3 days at room temperature or in the refrigerator. In this case, let it come to room temperature and beat again to restore its smoothness.

To vary the flavour, replace the milk and vanilla:
Coffee Frosting: 250 ml (1 cup) of cold strong coffee
Lemon Frosting: 125 ml (½ cup) of lemon juice,
125 ml (½ cup) of water and 1 egg yolk
Coconut frosting : 250 ml (1 cup) of coconut milk

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Vanilla Frosting (The Best)

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Ingredients

Preparation

Note from Ricardo

Personal Note