Food recipes
Creamy Vanilla Frosting
Creamy Vanilla Frosting Ingredients: milk, fluid, 1% fat, without added vitamin a and vitamin d wheat flour, white, all-purpose, unenriched salt, table sugars, granulated butter, without salt vanilla extract Direction...
Creamy Vanilla Frosting
Ingredients:
milk, fluid, 1% fat, without added vitamin a and vitamin d
wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
butter, without salt
vanilla extract
Directions:
Combine milk, flour, salt in a saucepan with the heat turned off.
Whisk until smooth.
Cook over medium high heat, whisking until mixture thickens and comes to a boil (about 5-7 minutes).
Yes!
I use measuring cup on a stove top :).
Boil for 1 minute, remove from heat then strain into a bowl.
Cover with plastic wrap to avoid skin from forming.
Cool for about an hour and half.
When flour mixture is cool, beat butter, sugar and vanilla in a large bowl until light and creamy.
Adding a dollop at a time, beat in the cooled flour mixture until the frosting is creamy and light.
Enough frosting for 24 cupcakes.
Tip: Add 2 tablespoons (30ml) unflavored gelatin in the frosting to help stablize the cream.
(In 50ml hot water add 1 gram of unflavoured gelatin or depending on the packet instruction.
Ingredients:
milk, fluid, 1% fat, without added vitamin a and vitamin d
wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
butter, without salt
vanilla extract
Directions:
Combine milk, flour, salt in a saucepan with the heat turned off.
Whisk until smooth.
Cook over medium high heat, whisking until mixture thickens and comes to a boil (about 5-7 minutes).
Yes!
I use measuring cup on a stove top :).
Boil for 1 minute, remove from heat then strain into a bowl.
Cover with plastic wrap to avoid skin from forming.
Cool for about an hour and half.
When flour mixture is cool, beat butter, sugar and vanilla in a large bowl until light and creamy.
Adding a dollop at a time, beat in the cooled flour mixture until the frosting is creamy and light.
Enough frosting for 24 cupcakes.
Tip: Add 2 tablespoons (30ml) unflavored gelatin in the frosting to help stablize the cream.
(In 50ml hot water add 1 gram of unflavoured gelatin or depending on the packet instruction.