If you want to pipe it thick, definitely double it. It’s a rather small batch, but on purpose.ġ batch will not look like much, but it can spread on (just with a knife, a normal amount) 24 cupcakes. If trying to decide whether or not to double it- double it. Some people have had amazing success, just experiment at your own risk.ħ. Do not try to make other substitutions or additions. Try 1/2 white 1/2 brown for a warm caramel flavor.Ħ. The white sugar can be exchanged for brown. Add extracts to your hearts content lemon and almond are both wonderful! Food coloring is also okay.ĥ. If you want to frost cupcakes or a cake the day before, refrigerate and just let come to room temp after.Ĥ. You can store for a few hours at room temperature, or try storing in the fridge overnight, letting it come to room temperature on its own, and then re-beating to fluff. I personally think this frosting is best eaten fresh. It should come together, but it takes a little patience!ģ. If you beat for the 6-8 minutes and the mixture still looks strange, beat longer and at a higher speed if you can. Pipe it or spread it or fill it or whatever. Sometimes it takes 5 minutes, other times I let it go for almost 10 or so! It’s worth it for this silky, fluffy, magical mixture. I usually give it a little taste and if I can still feel quite a bit of granulated sugar I keep on whipping. Eventually it will look like fluffy soft clouds of heaven. Don’t be startled if it looks curdled and weird. You’ve got to whip it for a long time for all the sugar to dissolve and everything to come together. I’m warning you right now it’s going to look weird at first. I use the whisk attachment on my kitchenaid, but any paddle should work. Whip it up for a few minutes so it’s light and creamy. While it’s chilling, place some real, high-quality butter (definitely no margarine) and granulated sugar (not powdered sugar!) in a stand mixer. It’s not frosting yet! Pop it in the fridge it needs to cool completely (I sometimes pop it in the freezer if I want it to cool fast.) Put it in a bowl and smoosh it around and stir every few minutes to cool it off. There are still some wet spots but as you stir it all comes together like this:ĭon’t taste it. I usually take it off the heat when it looks like this photo above. You’re going to cook this mixture until it gets thick–it happens fast and you’ll want to have a rubber spatula and constantly smash/stir it to keep it smooth. The frosting starts out with a mixture of all purpose flour and milk.Īnd even though I’m showing it here being whisked together, I’ve actually found you’ll get a much smoother result if you mix this part in a blender first and then pour it in your pan.
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