INGREDIENTS
- 45 g all purpose flour
- 200 g white sugar , regular/granulated (can reduce to 1/2 cup, Note 1)
- 250 ml milk, warmed using any method
- 1 1/2 tsp vanilla extract
- Pinch of salt
- 225g / 1 cup unsalted butter , softened but not too soft
CHOCOLATE FROSTING OPTION:
17 g cocoa powder, unsweetened (Dutch processed best, if you can)
THICKENING ROUX
- Place flour and sugar in a large saucepan over medium heat. Cook, stirring constantly, for 30 seconds.
- While whisking constantly, slowly pour the milk in.
- As the milk gets hotter, it will start to thicken – stir constantly so the base doesn’t catch.
- Cook until the mixture thickens in a thick, dolloping custard – see video for texture. TIP: Thicker texture = thicker frosting texture but won’t make the frosting dense, it’s still fluffy and spreadable but it just makes it “sturdier” with sharper edges when piped.
- Remove from heat and scrape into a bowl. Cover with cling wrap, pressing down onto the surface to prevent a skin from forming.
- Leave on counter for 20 min or so then refrigerate 30 min to speed up but don’t let it get chilled; room temp is best, to beat into butter.
- You can leave in fridge overnight but take it out 1 hour prior to using.
FROSTING
- Place butter in a bowl and use either a handheld beater or stand mixer (with whisk attachment) to beat for 3 minutes until it’s smooth and changes from yellow to very pale yellow, almost white.
- Now start whipping in the Thickening Roux. On speed 5 (medium), start adding the thick roux one heaped tablespoon at a time. Take about 1 minute to add it all.
- Once all added, add vanilla and salt, then whip for 2 to 3 minutes until you can see that it is still enough to hold peaks. Then it’s ready to use!
CHOCOLATE OPTION:
Beat in the cocoa powder at the end, just until mixed through.
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