And as if cupcakes with heavenly icing were not enough, while I was making these I was watching a Steelers game. I love watching the games in London because one of the commentators is a huge Steelers fan and always wears his gold tie and a black jacket when they play. This night was great because Lynn Swan was visiting London and he visited the show! It almost felt like I was back in the Burgh!
What makes this icing different is that it starts with cooking milk and flour together to make a paste which then has to cool completely about an hour in the fridge. Please make sure you remember the time needed for cooling when timing out this recipe.
Another keys is to keep the icing cold so once you have iced the cake or cupcakes or whatever you are using it for make sure you keep them/it in the fridge.
I promise this will be your favorite icing recipe and if it is not then there may be something wrong with you. Just kidding…maybe…
(For UK measurements see Tips, Conversions and Substitutes page)
- 5 tablespoons flour
- 1 cup or 237 ml milk
- 1 cup sugar
- 1/2 cup vegetable shortening (I highly recomment Crisco. In the UK you can buy this online or from Waitrose online.)
- 1/2 cup or 114 grams butter (room temperature)
- 1 teaspoon vanilla extract (also very good with almond extract)
- Add the flour and milk in a sauce pan and whisk until the flour has completely dissolved into the milk. This can take a while but you do not want to have any clumps.
- Put the pan over a low-medium heat and stir constantly until the mixture takes on the consistency of paste.
- Remove the paste and place in a bowl. Cover that bowl with plastic wrap making sure to press the film right up against the paste to prevent a skin from forming. Place this in the fridge and allow to cool completely, about an hour.
- Once the paste has cooled, cream the sugar, butter and shortening for several minutes until light and fluffy. This really is best done with a good standing mixer which I do have now but at the time I took these pictures I only had my little hand mixer.
- Add paste to the butter cream one spoonful at a time, mixing all the while.
- Add the vanilla extract and beat to incorporate. I prefer to use the natural brown colored extract but you may like to use the clear extract so as to not darken the color of the icing. Blend the mixture for 7 minutes to ensure that it is fully blended and there are no little clots of the paste left in the mixture.
- If you wish to tint your icing with food coloring do it now by adding a few drops of food coloring.
- Decidantly frost your dessert of choice and try not to eat too many spoonfuls while doing it. I know it is hard.
- Remember to keep the dessert you have frosted in the fridge as it can melt otherwise. I prefer the taste cold myself. Serve and enjoy!