This frosting is creamy and fluffy – not too sweet. It’s the perfect topping for a red velvet cake, or these red velvet mini-cupcakes. I’m dropping them off, with my daughter’s car, at our mechanic’s in the morning – just a little something to go with their coffee.
Source: More from Magnolia
6 T. flour
2 c. milk
2 c. butter, softened
2 c. sugar
2 t. vanilla
In a saucepan, whisk the flour and milk until smooth. Cook over medium heat, stirring constantly, until thick and begins to bubble. Cover with plastic wrap placed directly on the surface and cool to room temperature, about 30 minutes.
Beat butter for 3 minutes, until smooth and creamy. Add the sugar, beating for 3 more minutes. Add vanilla and beat well.
Add the cooled milk mixture, and continue to beat for 5 minutes until very smooth and whiter in color. Cover and refrigerate for 15 minutes. Use immediately.
Will frost a 3 layer 9 inch cake.
Note: for a strawberry version, reduce milk to 1 1/2 cups and add a pint of strawberries, finely diced, to the milk and flour before heating.