Best I've Ever Tasted Icing on Best Ever Chocolate Cake

By 10/04/2010 , , ,

So when I made Best Ever Chocolate Cake it was only fitting to find "That’s the Best Frosting I’ve Ever Had" to go with it, Pioneer Women and her Tasty Kitchen gals had the perfect combo.
I'll warn ya though, this is an out there recipe that works. It however tastes great! It's best the first day due to the odd combo, if you refrigerate it let your piece sit on the counter a bit (I know it's HARD) to warm back up otherwise the frosting has a weird texture due to the flour.

This recipe is from
MissyDew of Tasty Kitchen, Pioneer Woman documented making it in this blog post. 


Ingredients:

  • 5 Tablespoons Flour (Be smart and measure and sift this out ahead of time)
  • 1 cup Milk (I used 2% since that's what I had, I bet whole would be tastier, darn fat)
  • 1 teaspoon Vanilla
  • 1 cup Butter 
  • 1 cup Granulated Sugar (not Powdered Sugar!) (Perhaps my favorite part of this recipe, who else considers powdered sugar a complete messy pain?!)
Directions:
  1. Bake your favorite chocolate cake and let it cool.
  2. In a small saucepan, whisk flour into milk and heat, stirring constantly, until it thickens. Remove from heat and let it cool to room temperature. (If I’m in a hurry, I place the saucepan over ice in the sink for about 10 minutes or so until the mixture cools.) Stir in vanilla.
  3. While the mixture is cooling, cream the butter and sugar together until light and fluffy. Then add the cooled milk/flour/vanilla mixture and beat until it all combines and resembles whipped cream.
  4. Grab a spoon and taste this wonderful goodness. If there is any left after your taste test, spread it on a cooled chocolate cake.
  5. Cut yourself a piece and put it on a pretty plate. Grab a fork and prepare to experience the most divine pairing you can imagine. This frosting on chocolate cake is to die for. Sure, the recipe sounds strange — it has flour in it — but it’s sublime. Try it, you’ll see. You’ll love it so much you won’t go back.

In a small saucepan, whisk flour into milk and heat, stirring constantly, until it thickens. Remove from heat and let it cool to room temperature. (If I’m in a hurry, I place the saucepan over ice in the sink for about 10 minutes or so until the mixture cools.) Stir in vanilla.If you don't prepare your flour and just dump from your packed table spoon it will look like the sad icky gravy to the left, if you prepare you will make the lovely gravy on the right. I let mine cool naturally since my butter was still rock hard.
While the mixture is cooling, cream the butter and sugar together until light and fluffy. Then add the cooled milk/flour/vanilla mixture and beat until it all combines and resembles whipped cream.(Other benefit of this type of frosting, you get to dump the whole gravy mix into the blender, no slowly adding powdered sugar creating a sugar storm)

It looks super gross at the beginning but just let your mixer do it's thing, and it will transform into a beautiful butterfly. 

Add your color into the mixer to save yourself that annoying mixing step.

Here's PacMan in all his icing glory, look at that 3-d eyeball, sadly this is probably the smoothest icing job I've ever done, I dunno what's wrong with me, hehe

So go make yourself some icing.


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