This frosting is the best frosting you will ever eat. Like ever. It is amazing. It is insanely sweet and sugary and everything that a frosting should be. It’s funny how this came to be. I made it once in like 7th grade because it seemed like a cool frosting to do. My mom asked where I got it from, I gave her the recipe (from Magnolia’s of course) and she exclaimed about how this was the exact frosting my grandma used to make for cakes and such. The only issue is that it is a high labor frosting; it takes a while! But it’s all worth it. Plus, it makes so much.
- 6 tbs all purpose flour
- 2 cups milk
- 2 cups/4 sticks unsalted butter, softened
- 2 cups sugar
- 2 tsp vanilla extract
- ONLY IF YOU WANT TO MAKE IT CHOCOLATE FROSTING: 2/3 cup of unsweetened cocoa. Yep, it’s that simple.
In a small heavy bottom pan, whisk the flour and the milk until smooth. Place over medium heat and stir constantly until the mixture becomes very thick and begins to bubble. It should take about 10-15 minutes. Place waxed paper directly on the surface of the mixture and stick it in the fridge until it cools to room temperature, about 30 minutes ish.
In a large bowl, beat the butter until creamy and smooth. Gradually add the sugar beating continuously until fluffy. Add the vanilla and beat. Add the cooled milk mixture to this butter mixture (make sure the milk mixture is completely cooled!!! I cannot stress this enough!) and beat until combined. The frosting should be very smooth, very rich, and whiter in color. Or, if you’re making chocolate frosting, add the cocoa now and mix until well combined. Cover and stick in the fridge for about 15 minutes and use immediately. This makes A LOT of frosting, enough for a 3 layer 9 inch cake. So you will have extra. I recommend eating it with a spoon.
I don’t have a picture for this, but in my post Best Ever Vanilla Cupcakes the coconut topped cupcakes had this frosting 🙂