I got this recipe from another site, OurBest Bites.com.
3T flour
1/2c milk
1/2c butter
1/2c sugar (regular sugar)
1t vanilla
Whisk together the flour and the milk. Heat in a small saucepan on medium heat. Whisk continuously until it starts to thicken. I think this is the critical point for any of you who have had problems with this recipe. I have a feeling people are undercooking this part. Let it cook, while stirring until it looks like pudding, you should be able to see the bottom of the pan while you stir it. Even though it's thick, you can still put it through a mesh strainer. Just whisk the mixture in the strainer to push the thick stuff through and then let it cool completely to room temperature, or chill it in the fridge, it needs to be cooled completely. If you don't let it cool completely, it will melt the butter and you will have runny frosting.
In an electric stand mixer, beat the butter and the sugar for a minute or two until well combined and fluffy. You'll want to use the whisk attachment on a stand mixture, not the flat paddle. Then while beating, add in the thickened milk mixture and the vanilla. Beat on the highest speed you can get to without it spraying all over the place for 7 minutes. Yes, 7 whole minutes, maybe even 8 or 9. I know that seems like a long time, but that's when the magic happens.
You will be scared because it will look like a weird goopy mess at first you and will wonder what you did wrong. Keep beating and something amazing will happen.
Store at room temperature.
I copied this nearly verbatim from their website. It's a great website, I totally recommend checking it out.
3T flour
1/2c milk
1/2c butter
1/2c sugar (regular sugar)
1t vanilla
Whisk together the flour and the milk. Heat in a small saucepan on medium heat. Whisk continuously until it starts to thicken. I think this is the critical point for any of you who have had problems with this recipe. I have a feeling people are undercooking this part. Let it cook, while stirring until it looks like pudding, you should be able to see the bottom of the pan while you stir it. Even though it's thick, you can still put it through a mesh strainer. Just whisk the mixture in the strainer to push the thick stuff through and then let it cool completely to room temperature, or chill it in the fridge, it needs to be cooled completely. If you don't let it cool completely, it will melt the butter and you will have runny frosting.
In an electric stand mixer, beat the butter and the sugar for a minute or two until well combined and fluffy. You'll want to use the whisk attachment on a stand mixture, not the flat paddle. Then while beating, add in the thickened milk mixture and the vanilla. Beat on the highest speed you can get to without it spraying all over the place for 7 minutes. Yes, 7 whole minutes, maybe even 8 or 9. I know that seems like a long time, but that's when the magic happens.
You will be scared because it will look like a weird goopy mess at first you and will wonder what you did wrong. Keep beating and something amazing will happen.
Store at room temperature.
I copied this nearly verbatim from their website. It's a great website, I totally recommend checking it out.
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