I’m a bit of a sucker for trying something that sounds like it can’t possibly work. This ‘frosting’ fell into that category as it starts with a cup of milk and 5 tablespoons of flour…being cooked up in a pan.
Now, I’ll grant you, that doesn’t feel like the start of one of the dreamiest toppings.
So you make this thick gloopy paste, add vanilla and let it cool. Then you mix it with a granulated sugar buttercream and whip the bejezus out of it.
Much to my surprise it actually whips up into a voluminous light cake topping that is really rather good. It has a very creamy mouthfeel to it without being too heavy, so it works well against the tang of a dark, Green and Black’s cocoa cake.
There is probably some sort of sciencey type reason why this works. Something to do with the fat being suspended in a starchy emulsion, but that makes it sound odd. What I do know is that it’s a good option for when you have run out of icing sugar, which I invariably have.
Next time I will use caster sugar so that I don’ have to wear my Kenwood out trying to whip out the crunchy sugarness. I think it would be good coffee flavoured too. Oh, and don’t try to make this by hand, it needs some serious whipping action.
If you feel like giving it a try you’ll find the instructions on Pioneer Woman labelled “That’s the best Frosting I’ve ever had”
Oh – and if anyone like the look of those Easter-y looking sprinkles they are candy coated chocolate from Sainsbury’s own brand. Pretty aren’t they?