Best 3 The Best Frosting Ive Ever Had Recipes
In the realm of culinary delights, there exists a confectionary masterpiece that has tantalized taste buds and ignited a symphony of flavors in the hearts of dessert enthusiasts: "The Best Frosting I've Ever Had." This heavenly creation transcends the ordinary, captivating palates with its velvety texture, ethereal lightness, and a symphony of flavors that dance upon the tongue. Whether you seek a frosting that complements your favorite cake, cupcakes, or cookies, or simply desire an indulgent treat to satisfy your sweet cravings, embarking on a journey to discover this culinary gem is an endeavor worth pursuing. Prepare your taste buds for an extraordinary adventure, as we delve into the secrets behind crafting the ultimate frosting experience.
Here are our top 3 tried and tested recipes!
THE BEST FROSTING I'VE EVER HAD
Make and share this The Best Frosting I've Ever Had recipe from Food.com.
Provided by jennydunivan
Categories Dessert
Time 15m
Yield 1 sheet cake, 12 serving(s)
Number Of Ingredients 5
Steps:
- Bake your favorite chocolate cake (or whatever you want to frost!) and let it cool.
- 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.
- 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.
- 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.
OLD FASHIONED FROSTING
This is the best frosting Ive ever had, the recipe has been passed down through my family. Sometimes after the paste is refrigerated there may be tiny lumps in it. I just push it through a small sieve before adding it to the butter mixture. This recipe can easily be made into chocolate frosting by adding Hershey's cocoa. I usually double this recipe when making a cake. To do so, perform STEP ONE twice instead of just doubling the ingredients once. It will be perfect! Creamy, fluffy and not overly sweet!
Provided by Michelle AuburnTiger
Categories Breads
Time 25m
Yield 1 cake
Number Of Ingredients 5
Steps:
- STEP ONE: sift the flour.
- Pour milk into a jar and add the sifted flour.
- Shake hard for 1-1/2 minutes.
- Pour into pan and stir CONSTANTLY over medium-medium high heat with a wire whisk paste will thicken as you cook, the thicker the better (it may boil, then you know it's just about done). Remove from heat and immediately cover paste with wax paper so the paper just slightly touches the top of the mixture.
- Make sure it is covered completely.
- Quickly put it in the refrigerator until cool (about 2 hours).
- STEP 2: Cream butter for a while before adding sugar.
- Add sugar and mix until it is no longer grainy.
- SLOWLY add the refrigerated paste, one spoonful at a time.
- Mix in vanilla.
BEST EVER BUTTER CREAM FROSTING
This frosting it the best you will ever taste. It is so creamy and just tastes great on any cake.
Provided by Debbie
Categories Desserts Frostings and Icings Buttercream
Yield 18
Number Of Ingredients 5
Steps:
- Heat milk to boiling, and then let cool. In a large bowl, beat egg white until stiff. Add sugar, butter, and vanilla. Mix with mixer till well blended. Add cooled milk, then beat until nice and creamy. Will take about 15 to 20 minutes of beating after adding the milk. Use to frost any kind of cake. Best if kept refrigerated after frosting cake.
Nutrition Facts : Calories 140.1 calories, Carbohydrate 11.6 g, Cholesterol 27.9 mg, Fat 10.4 g, Protein 0.6 g, SaturatedFat 6.6 g, Sodium 79.9 mg, Sugar 11.6 g
Tips:
- Use unsalted butter for the frosting. This will allow you to control the amount of salt in the frosting and prevent it from becoming too salty.
- Cream the butter and sugar together until they are light and fluffy. This will help to incorporate air into the frosting and make it smooth and creamy.
- Add the milk or cream one tablespoon at a time. This will help to prevent the frosting from becoming too thin or runny.
- Add the flavorings of your choice. You can use vanilla extract, almond extract, lemon extract, or any other flavoring that you like.
- Beat the frosting on high speed for 2-3 minutes. This will help to make the frosting light and fluffy.
- Use the frosting immediately or store it in the refrigerator for up to 2 weeks.
Conclusion:
The best frosting is the one that you like the best. There are many different recipes for frosting, so you can experiment until you find one that you love. Whether you like a simple buttercream frosting or a more complex frosting with multiple flavors, there is a frosting out there for everyone. So get creative and have fun making your own frosting!
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