Today I awoke to find an email from Joseph requesting I make this frosting at The Tasty Kitchen. Don’t ask me why he was reading The Pioneer Woman’s blog (one of my favorites!) first thing in the morning.
I couldn’t deny such a request and was curious for myself: what makes this frosting so superior? And, hello–has anyone noticed all the flour this recipe calls for?!
As I learned from the wonderful people at BakeBakeBake, this recipe has been around for quite a while! Many girls commented that they got the recipe from their grandmothers, and one even told me it originated during the depression and can be called “Poor Man’s Frosting” (which Google confirms).
Straight out of the bowl I wasn’t very impressed. Honestly, I immediately emailed Joseph whining that Ree had deceived me! It was much more buttery than I’d anticipated, and I couldn’t find anything to put it above any other icings.
But I decided to top my lonesome chocolate cupcakes anyway. As the frosting is too creamy to pipe, I spread it on with a knife.
And then cheered it up with nonpareils. I planned on waiting until Joseph got home from work to try, but that didn’t happenâ€¦
I was completely surprised when I bit into this cupcake–never have two flavors meshed together so well! The frosting complimented the chocolate absolutely perfectly. Â I used my simple One Bowl Chocolate recipe, and this frosting really brought it up a level. This is what chocolate cake has been searching for for years.
I’m terribly sorry, frosting, for not having faith in you. I promise it won’t happen again.
That’s the Best Frosting I’ve Ever Had
Recipe from MissyDew at The Tasty Kitchen
1 cup Milk
5 Tablespoons Flour
1 teaspoon Vanilla
1 cup Butter
1 cup Granulated Sugar (not Powdered Sugar!)
Bake your favorite chocolate cake and let it cool.
In a small saucepan, whisk flour into milk and heat, stirring constantly, until it thickens (Note: it will be very, very thick!). Remove from heat and let it cool to room temperature. (If in a hurry, place the saucepan over ice in the sink for about 10 minutes or so until the mixture cools.) Stir in vanilla.
While the mixture is cooling, cream the butter and sugar together until light and fluffy. Then add the cooled milk/flour/vanilla mixture and beat until it all combines and resembles whipped cream.
Spread over chocolate cake and enjoy. Enjoy, really–I promise you will.
Do yourself a favor and make this! It is one of the easiest frostings I’ve come across, and it can do wonders when topped with a simple (even a boxed mix) chocolate cake. You’ll thank me for it, I swear.
Alter the foundation however you’d like–I’m planning on trying it with coconut flakes soon! I also am not big on butter so added some powdered sugar while beating, until it tasted the way I wanted.
Edit, April 1010: Since I posted this, I also tried it with powdered sugar. And boy, it was GOOD!