Monday, 12 September 2016

Vanilla Pudding Frosting

Late summer is when family birthdays have traditionally happened around here, and strangely enough this year too. In fact, my mother-in-law turned 80, so we held a birthday tea party for her and I made a cake - more about which in the next post. I frosted it with 2 different versions of this frosting. I've posted the chocolate version before, but you can make a vanilla version too. It's a little hard to say for sure, since I didn't exactly do it, but it should frost a 9" double layer cake.

This frosting can easily be made the day before  you need it; just take it out of the fridge to allow it to warm up to a spreadable temperature before you attempt it. Because of the high butter content of these icings, they do need to then be kept cool until the cake is served (and even then...)

makes about 2 cups of frosting
about 30 minutes prep time not including cooling times
should be started at least 2 hours before it is to be used

3/4 cup sugar
1/3 cup soft unbleached flour
1/4 teaspoon salt
3/4 cup milk
3/4 cup unsalted butter
1 teaspoon vanilla extract or other flavouring

Sift the sugar, flour, and salt together into the top of a double boiler, and slowly mix in the milk, making sure the mixture is smooth and lump-free. Turn on the heat, and cook the mixture over medium heat, stirring constantly until it thickens. Remove it from the heat and let it cool completely. Stir occasionally as it cools.

When ready to proceed, put the softened butter in a mixing bowl and beat with an electric mixer for several minutes until very light and fluffy. Begin adding the cooled custard, about one-third at a time, beating well between each addition. Add the vanilla or other flavouring. Beat for a few more minutes once it is all in. The finished icing should be smooth, creamy and light.

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