Categories: Filling/Frosting

Ingredients

• 3/4 c. - 1 c. milk
• 3/4 c. - 1 c. sugar
• 2 Tbsp. cornstarch
• 1/2 tsp. - 1 tsp. vanilla
• 3/4 c. - 1 c. salted butter, room temperatur

Directions

1. Directions use second set of measurements.

2. Heat 3/4 c milk and 1 c sugar in a pot over medium heat until sugar is dissolved but do not let it come to a boil.

3. Make a slurry with the starch and remaining 1/4 cup milk. Stir to get rid of lumps

4. Pour starch slurry into milk and sugar mixture and continue heating over medium heat. Stir , but not vigorously or else the starch mixture might liquify. After 1 minute, tiny bubbles will appear on the side and mixture should thicken.

5. Continue heating for 1-2 minutes to cook out the flour taste. Mixture should be thickened by now. Don’t let mixture come to a rolling boil or else the starch granules might break.

6. Pour thickened mixture into a bowl of standing mixer and cool until room temperature by leaving it out on the counter or in the fridge for 1 hour. Don’t let it get cold or else it will take forever for the butter to incorporate with the mixture.

7. Cut butter into Tbsp chunks.

8. On medium low speed, add the butter by the Tbsp until it is all incorporated. Increase the speed to medium or medium high and beat until it comes together (approx 5 minutes). During these 5 minutes, the frosting is going to transform from a curdled mess into a fluffy and soft frosting. If it takes a longer time to come together, just be patient and continue whipping until it gets fluffy.

9. Add vanilla and continue mixing at low speed for 1 minute.

10. Use immediately. If using later, you will have to rewhip the frosting.

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