May 29, 2009

Roux Frosting

1/2 cup milk
1/2 cup butter
1/2 cup sugar
2 tablespoons flour
1 teaspoon vanilla paste
1/8 teaspoon salt

In a small saucepan, whisk together the flour, salt and milk. Cook until thickened (it should sort of look like a smooth paste), remove from heat. Cool slightly. Cream together the butter, vanilla paste and sugar. Slowly add the milk mixture. Beat until it is creamy and smooth. It will take longer than you'd think. Frost on cooled cupcakes or cake.

My thoughts:
If you've never tried a roux or hot milk icing you are missing out. It doesn't taste floury just buttery and the texture is fluffy and very smooth. Not to mention how much easier it is than making a meringue buttercream. If you don't like American buttercream but want an easy, buttery icing, this is the recipe for you. Try it on Can't Beet Red Velvet Cupcakes.