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Ingredients
- 1 13 cups milk (low fat is fine)
- 14 cup flour
- 12 teaspoon salt
- 1 13 cups sugar
- 1 13 cups butter, softened
- 2 teaspoons vanilla extract
Method
- Combine milk, flour, salt in a saucepan with the heat turned off.
- Whisk until smooth.
- Cook over medium high heat, whisking until mixture thickens and comes to a boil (about 5-7 minutes).
- Yes!
- I use measuring cup on a stove top :).
- Boil for 1 minute, remove from heat then strain into a bowl.
- Cover with plastic wrap to avoid skin from forming.
- Cool for about an hour and half.
- When flour mixture is cool, beat butter, sugar and vanilla in a large bowl until light and creamy.
- Adding a dollop at a time, beat in the cooled flour mixture until the frosting is creamy and light.
- Enough frosting for 24 cupcakes.
- Tip: Add 2 tablespoons (30ml) unflavored gelatin in the frosting to help stablize the cream.
- (In 50ml hot water add 1 gram of unflavoured gelatin or depending on the packet instruction.
