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Perfect Cupcake Frosting and Filling
3 tablespoon Flour
1/2 cup milk (whole milk is best, but I use non-fat when its all I have and its actually fine)
1/2 cup real butter (I prefer salted, but you can use also unsalted and add salt to taste)
1/2 cup sugar (thats granulated sugar, not powdered sugar)
1 teaspoon vanilla extract, or other flavor if you wish.
Whisk together the flour and the milk. Heat in a small sauce pan on medium heat.Whisk continuously until it starts to thicken. Let it cook, while stirring, until you can start to see the bottom of the pan. Smash any flour lumps with a rubber spatula to keep mixture smooth.
Keep cooking mixture until it resembles pudding.
Put this mixture in the fridge and let it cool completely, its fine if it stays in there long enough to get chilly, you just dont want it warm at all. As its cooling, feel free to stir it occasionally to speed up the process and keep it from forming a crust on top. When it is chilled, you can move on to the following step.
It an electric stand mixer, beat the butter and the sugar for a minute or two until well combined and fluffy. Youll want to use the whisk attachment on a stand mixer, not the flat paddle. Then while beating, add in the thickened milk mixture and the vanilla. Beat to combine and then scrape down the sides. Dont be scared. Its going to look like a goopy mess and kind of lumpy and separated like this:
But you just wait. Its gonna blow your mind in a few minutes. Beat on med-high until it comes together and becomes light and fluffy. It can take anywhere from 5-10 minutes.
It will transform from that sloppy mess into something gorgeous, fluffy, and incredibly light and silky. If the time has passed and it still looks like a hot mess, just keep on beating and it should eventually come together. Feel the mixture between two fingers to see if the sugar granules have dissolved; if not, just beat a little longer.
Use it to fill or frost cupcakes, cakes or other pastries. You cant go wrong putting this on just about anything :)