This Heritage Frosting recipe is creamy and not overly sweet. It starts with a cooked flour and milk mixture giving it a unique flavor and texture. Such a great alternative to traditional buttercream!
- 1 cup milk
- 1/4 cup all purpose flour
- 1/8 teaspoon kosher salt
- 1 cup butter, room temperature
- 1 1/2 cups powdered sugar
- 1/2 teaspoon vanilla
- In a small saucepan whisk the milk, flour and salt together constantly on medium-low heat until the mixture thickens. You will want it to be the consistently of a very thick gravy.
- Remove the pan from heat and allow to cool completely, stirring occasionally.
- In the bowl of your stand mixer beat the butter and sugar for 1 minute, or until creamy. Add in the cooled flour mixture and vanilla. Mix on medium speed for 2-3 minutes, scraping the sides of the bowl as needed. Frosting will become thick and smooth.
- Use immediately.
I have never had luck refrigerating this frosting for later use. It tends to separate and get runny when re-whipping. I recommend using immediately.
If you prefer to make this the traditional way, sub out the powdered sugar for 1 cup of granulated sugar. Follow all the instructions the same way.
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