While chocolate dominates as a universal favourite as far as frostings for cakes and cupcakes are concerned, those opting for a creamier, and richer variety turn to butter cream frosting. Light, fluffy, and buttery, with a hint of vanilla, this frosting can be used on everything from chocolate to vanilla cakes and cupcakes, and works especially well with flavours like red velvet and carrot cake.
1 cup butter, softened
1 cup white sugar
4 tablespoons all-purpose flour
1 cup milk
1 teaspoon vanilla extract
Butter cream frosting is made in two parts, and these are combined to form the completed frosting. Start by working on the first element.
Place a small saucepan on the stove over low heat, and pour in the flour and milk. Cook it gradually, stirring continually, until the water content in the pan evaporates, and the flour and milk form a ball in the middle of the pan.
Then take the pan off the heat, and put it aside, to allow it to cool and reach room temperature. Do not place it in the refrigerator to cool quickly – allow it to reach room temperature naturally, at a slow pace.
While this is cooling off, start working on the second half of the frosting. Take a medium sized bowl, and put in the butter and sugar. These need to be creamed together, and if you can manage a vigorous speed with a hand-held whisk, feel free to combine them by hand. Otherwise, just use an electric beater.
Now, once the sugar and butter become fluffy and creamy, and the flour and milk ball cools down, combine both components in a bowl, and beat them together with the electric mixer.
Keep it on high speed and continue to beat steadily, until both components are completely amalgamated, and form a smooth and fluffy mixture.
Add the vanilla extract at the very end, and beat this in too. Then, taste the frosting to see if it needs any adjustments. Once you are satisfied with the taste, cover the bowl with plastic wrap and put it in the refrigerator for around half an hour, to allow it to set.
Once the consistency is creamy, fluffy, thick and smooth, and the frosting spreads easily, take it out, and use it to frost your baked goods.