~Our Renewals~ Hey my WBC family! I've been a little hush- hush lately. Our 14th wedding ann...
Super easy, half as evil, smoother than ever, begs to be piped!
I have never looked back after discovering this incredible way to make frosting (or icing as we say in Australia). I had to share with you ladies if you want floor your friends with your culinary arts!
(sorry about allll the pics.. anyone else addicted to taking pictures of their food??)
This recipe involves a milk and flour paste that is half-cooked to make your frosting smoother than whipped cream, more stable to hold cool shapes and yes.. half as fattening.
1 1/2 cups milk
1/2 cup cornflour
Put this in a microwavable bowl, but in the microwave on medium for 3-5 mins (it takes longer if the milk is cold), but take it out every 10 seconds as the milk warms up to whisk the edges that are starting to thicken. Be careful not to overcook. You don't want it too solid. Once the whole thing thickens right up when you whisk, take it out and put glad-wrap (cling-film) plastic directly on the paste to keep a skin from forming. Refridgerate till cold.
1 1/2 cups butter, softened
1/2 cup granulated sugar
2 teas vanilla (or some naughty liquour doesn't go astray ;)
Cream butter & sugar in your mixmaster, till sugar is nearly disolved. Then plop in dollops of your cooled milk paste. Watch it get thick, fluffy and GROW till you have more than enough to ice your entire cake with only minimal butter & sugar.
I promise you want to try this.
It's screamingly smooth, and tastes just a little better on your finger. ;)