![]() It's weirdly fluffy and my family was terribly opposed to it. the cane sugar is not that smooth, however my teenage boys still enjoyed! Comments regarding grainy sugar are correct. Seemed odd at first to cook the milk & flour yet I persevered. It's also very stable for long-haul cupcakes at parties. The graininess is what makes it delicious and fondly remembered from my youth. This recipe is very close to my Italian-American great-grandmother's frosting recipe. It was perfect - not too sweet, not too heavy, beautifully spreadable. I reduced 1 1/2 cups of blueberries + 1/2 cup water on the stove, strained and added the sauce into the frosting with ~2 tsp lemon zest, and used it to frost almond cupcakes. With the mixer on low speed, combine the chocolate with the butter-sugar mixture.ĭelicious. ![]() This light and fluffy chocolate frosting tastes like whipped cream with a hint of chocolate: While the milk mixture is cooling, melt 4 ounces unsweetened or dark chocolate in the top of a double boiler set over simmering water, or in 30-second bursts in a microwave. This version works beautifully as a filling with a dark-chocolate frosting-you get the best of both worlds: Dissolve 1 heaping teaspoon instant espresso powder in 1 tablespoon boiling water. Increase the speed to medium and beat until the frosting is light and fluffy, 3 to 5 minutes. With the mixer on low speed, slowly pour the milk mixture into the butter-sugar mixture. You can stick it in the freezer to rush the cooling. Once the milk mixture has thickened, set it aside to cool to room temperature. If you overheat it and get small lumps, try to whisk vigorously to get them out, or pass the mixture through a fine-mesh sieve.) If necessary, place the pan over a bowl of ice water to stop the cooking process and allow the mixture to cool. (After you have removed the pan from the heat, the mixture will continue to cook for a minute or two on its own. Immediately remove the pan from the heat, but keep stirring. Then reduce the heat to low and keep whisking for a few more minutes, until the mixture starts to thicken. Over medium heat, slowly add the remaining 3/4 cup milk, whisking constantly, and cook until the mixture comes to a low boil. In a small saucepan, combine 1/4 cup of the milk, the flour, and the vanilla extract, and whisk until there are no lumps. ![]() ![]() Add the sugar and beat on high speed until light and fluffy, 5 to 7 minutes. Cream the butter on medium speed, 3 to 5 minutes, in a standing mixer or with a hand mixer until soft, about 30 seconds. ![]()
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