Five tablespoons of flour? In frosting? Give it a try! Youll be glad you did!
- Carbohydrate 3.17203805597486 g
- Cholesterol 89.5661112157109 mg
- Fat 33.8009536505269 g
- Fiber 0.0843750014901161 g
- Protein 1.16069611179932 g
- Saturated Fat 21.2367649138347 g
- Serving Size 1 1 Serving (62g)
- Sodium 232.417111392482 mg
- Sugar 3.08766305448474 g
- Trans Fat 2.51875283610558 g
- Calories 316 calories
Step-by-step
- Bake your favorite chocolate cake and let it cool.
- In a small saucepan, whisk flour into milk and heat, stirring constantly, until it thickens. You want it to be very thick, thicker than cake mix, more like a brownie mix is. 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.) It must be completely cool before you use it in the next step. Stir in vanilla.
- While the mixture is cooling, cream the butter and sugar together until light and fluffy. You don’t want any sugar graininess left. Then add the completely cooled milk/flour/vanilla mixture and beat the living daylights out of it. If it looks separated, you haven’t beaten it enough! Beat it until it all combines and resembles whipped cream.
- Grab a spoon and taste this wonderful goodness. If there is any left after your taste test, spread it on a cooled chocolate cake.
- 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.
Standard measurements omit the physical transformation that occurs when milk and flour combine over direct heat. Whisking these two components together builds a cooked starch paste, gelatinizing the flour molecules so they can trap moisture without relying solely on powdered sugar structure.
Fat Adjustments and Emulsion Stability
Butter provides the necessary solid fat crystal network to hold air during prolonged mixing, but altering this fat source changes the final emulsion entirely. Margarine introduces extra water content that can break the mixture, preventing proper aeration. Shortening increases melting points and stability at room temperature, yet strips away dairy flavor compounds that balance the heavy sugar load. Temperature management remains critical throughout this phase. The cooked paste must drop to 70 degrees Fahrenheit before introduction to the creamed butter; anything warmer melts the butterfat and ruins the capacity to whip into a light volume.Mixing Technique and Visual Cues
Prolonged mechanical agitation forces dispersed droplets of fat and water back into a unified suspension. Beat the combined ingredients for a full eight to ten minutes using a stand mixer fitted with the paddle attachment. Separation midway through this process indicates that the mixture is merely uncombined rather than ruined; continuing the rotation forces the emulsion to snap together. The finished consistency transitions from a greasy, curdled appearance into a smooth, opaque spread resembling dense whipped cream. Store finished baked goods containing this dairy-rich topping under refrigeration if holding them longer than twenty-four hours to prevent microbial growth.
