This frosting uses flour to thicken it and keep it together, rather than the cooked protein structure of egg whites (Classic Butter Cream and 7 Minute Frosting), or the strong bond between butter and air (Classic Butter Cream and Quick Vanilla Butter Cream). After making all four frosting recipes, we’ve done most types except a Swiss Buttercream which is similar to a 7 minute, where you heat the egg whites with sugar, but for not as long and then you add creamed butter to it. There are also ganache frostings which start with melted chocolate and blend liquids into it like cream, corn syrup, vanilla, etc., and are never whipped, to make a shiny more dense chocolate frosting. There’s also cream cheese frostings where you beat the cream cheese until very fluffy and add ingredients for sweetness and flavor.
| Level: | Easy |
| Total: | 30 min |
| Prep: | 20 min |
| Cook: | 10 min |
| Yield: | frosting for 1 layer cake |
Ingredients
- 2 cups milk
- 2 tablespoons all-purpose flour
- 8 ounces (2 sticks) cold unsalted butter
- 1 cup confectioners’ sugar
- 1 teaspoon pure vanilla extract
- 2 ounces unsweetened chocolate, melted and cooled slightly
Instructions
- Put the milk in a saucepan and whisk in the flour. Bring to a simmer over medium heat and simmer until thickened, about 5 minutes, whisking often. Strain and cool to room temperature.
- Cream the butter, sugar, and vanilla in a mixer fitted with a paddle attachment until light and very fluffy. Add the cooled thickened milk and mix until smooth. Drizzle in the melted chocolate and continue whipping until well blended.
Reviews
thank you for the person who noted they contacted FN I made and just watched how I made the recipe. This is for the office for Bosses Day! LOL He is a chocolate freak LOL So thank you!!
Enjoy but know sometimes you have to play with a recipe to make it work even a FN one to have it be what you would like. They too make typo’s
Enjoy but know sometimes you have to play with a recipe to make it work even a FN one to have it be what you would like. They too make typo’s
I followed MiCook’s advice and used proper quantities. It was ok…but extremely sweet. I added another oz of unsweetened chocolate , which helped a little. I’ll continue to look around for a better recipe
This recipe is also on the Cooking Channel’s site and the reviews there also indicated problems. After inquiring of the FN, I received a reply stating the correct amount of powdered sugar should be 4 cups and the correct amount of milk should be 1 cup. They indicated that they will be correcting the recipe but that was several weeks ago. Hopefully, no one else spends their time or ingredients following the incorrect recipe, only to be disappointed!
I hope this helps!
I didn’t think this was all that fudgy; a little stiff to work with, also.
this was a total flop for me. it was runny and oily with butter. tasted good, but I ended up dumping it down the sink and used the recipe on the powdered sugar box.
I thought this was a great recipe! i onley added one cup of milk and it was less runny. Not to sweet nice and fluffy.
Tasted Great! However this frosting was far too thin to work on anything. I tried adding four large egg whites then heated it up and cooled it down and it still was too thin.
I could not make this recipe work, it sounded so easy too. It came out very runny and thin.
It tasted good, but it was extremely thin. It was more like Chocolate mousse than frosting.