How to Make Frosting From Scratch
How to make frosting from scratch?
If you’re going to go the DIY route, here’s how you’ll get the most bang for your buck.
In the past, I’ve been a fan of the traditional way of making a frosting, which involves mixing up a few ingredients, then mixing it all together in the oven until it’s all just right.
That’s a lot of work and time, and there’s a reason it’s the way of the world.
However, the new-fangled, more DIY approach has gotten me a lot more excited about making frosting.
And now I can say with confidence that you don’t need to spend hours on the stovetop, or even hundreds of hours, or a couple hundred bucks, to get the best results from this recipe.
All you need is the right ingredients.
And for my money, you’ll be pleasantly surprised by the results you get.
Here are the steps you need to follow in order to make your own frosting: Make the batter.
For the first step, mix together a bit of milk and vanilla.
Mix in a few tablespoons of butter and mix until you have a nice creamy consistency.
You can leave it to cook a little longer or just add some of the butter to the milk if you prefer, but it’s a good idea to let it sit for a few minutes to set it.
Add in the flour.
This will give the frosting its fluffy, buttery texture.
If you prefer a less-fluffy, more “creamy” texture, add in a bit more flour.
(You can do this with just a teaspoon or two of flour.)
Then add in the sugar.
This is optional, but will give you a nice smooth, glossy frosting when you use it.
Mix it all up.
This takes about 15 minutes.
I used a small bowl and my fingers to stir the ingredients into the batter, but you can also mix them all up with a spatula or your hands.
You don’t have to add everything to the batter at once.
Add the eggs.
You’ll need about a tablespoon and a half of egg whites, plus a couple tablespoons of white sugar.
Pour the batter into a bowl, then pour it into a large bowl.
Using a whisk, whisk the egg whites into the egg batter, mixing them all the time until they’re mixed together.
Once it’s completely combined, pour it onto a lined baking sheet and bake it for 30 minutes.
Make sure you put it in the fridge for a little bit after it’s baked to let the egg yolks set up a bit before they can cook up.
Serve it with whipped cream.
The frosting is the icing on the cake.
For this recipe, I used vanilla extract to sweeten it, but vanilla extract will work as well.
If using plain vanilla extract, mix in a pinch of powdered sugar.
If not, add just a tiny bit of vanilla extract.
If it tastes too sweet, add a little more milk.
(I like mine just a little too sweet for my taste.)
Bake for another 30 minutes, or until the cake is golden brown and the frostings have hardened.
Serve with whipped ice cream.
It’s a wonderful way to pair this frosting with whipped frosting for a dessert or dessert ice cream!