Post by gobucks on Mar 23, 2007 9:12:54 GMT -5
Buttery White Icing
from Cuisine at Home; Issue No. 37 February 2007
Bring To A Boil; Cool;
1 1/2 cups whole or 2% milk
7 Tbsp all-purpose flour
Beat;
1 1/2 cups (3 sticks) unsalted butter, softened (not melted)
1/2 tsp kosher salt
Add;
1 1/2 cups sugar
Beat In;
Milk-flour mixture
1 Tbsp vanilla extract
Bring milk and flour to a boil in a heavy saucepan over medium heat, whisking constantly to avoid scorching. Cook until mixture thickens into a paste, about 5 minutes. Cool flour mixture completely before using.
Beat butter and salt in a large mixing bowl until combined.
Add sugar and beat until fluffy.
Beat in cooled flour mixture and vanilla extract until well blended and smooth, about 4 minutes. Icing will not be glossy smooth, but a bit rough-looking. Frost cake and chill until ready to serve (to firm up icing). Store any leftover cake in the refrigerator to keep the icing firm.
Points made with pictures are;
Cook flour in milk until pasty. Boil briefly to eliminate starchy taste.
Beat butter and sugar, then add cooled milk-flour mixture and vanilla. Beat icing until well blended.
Icing should resemble loosely mashed potatoes.
I love, love, love this icing.
from Cuisine at Home; Issue No. 37 February 2007
Bring To A Boil; Cool;
1 1/2 cups whole or 2% milk
7 Tbsp all-purpose flour
Beat;
1 1/2 cups (3 sticks) unsalted butter, softened (not melted)
1/2 tsp kosher salt
Add;
1 1/2 cups sugar
Beat In;
Milk-flour mixture
1 Tbsp vanilla extract
Bring milk and flour to a boil in a heavy saucepan over medium heat, whisking constantly to avoid scorching. Cook until mixture thickens into a paste, about 5 minutes. Cool flour mixture completely before using.
Beat butter and salt in a large mixing bowl until combined.
Add sugar and beat until fluffy.
Beat in cooled flour mixture and vanilla extract until well blended and smooth, about 4 minutes. Icing will not be glossy smooth, but a bit rough-looking. Frost cake and chill until ready to serve (to firm up icing). Store any leftover cake in the refrigerator to keep the icing firm.
Points made with pictures are;
Cook flour in milk until pasty. Boil briefly to eliminate starchy taste.
Beat butter and sugar, then add cooled milk-flour mixture and vanilla. Beat icing until well blended.
Icing should resemble loosely mashed potatoes.
I love, love, love this icing.
