For many people, a cake just isn’t complete without the creamy frosting on top. Whether it’s buttercream or chocolate flavored, icing helps to add that sweet finishing touch to brownies, cupcakes and other tasty baked goods. In this post I’ll share with you How to Make Frosting Without Powdered Sugar.
Place a small saucepan over medium heat. Add the milk, flour, sugar, and salt. Whisk continuously until the mixture starts to bubble and thicken enough to coat the back of a spoon.
Remove the saucepan from the heat and pour the mixture into a measuring cup or bowl. Store it in the fridge to cool down completely.
In the meantime, beat the softened butter in a mixing bowl using a hand mixer until smooth and creamy.
Then mix in the vanilla.
With the mixer on low, add the cooled milk mixture gradually and beat until light and fluffy. (Make sure your milk mixture is chilled compelely before mixing it with the butter)
Sugar: You can add 1 cup or even 1 ¼ cup sugar for a stiffer frosting. I always recommend pulverizing the sugar in the blender or food processor to make it superfine before use.
Make Ahead: To store frosting, put it in an airtight container or resealable plastic bag in the fridge for up to 3 days. Let it sit for 30-60 minutes at room temperature before use. If you’re in a hurry, you can whisk droplets of milk into it in a bowl to soften.