Saturday, July 24, 2010

Cloudburst Frosting

This frosting comes from Alicia Paulson of Posie Gets Cozy.  I have tried to make other versions of this frosting and this is the only one that is perfect. All the others I have tried have a slight floury flavour. It's complicated to make, but it works out and isn't that difficult when you have made it once. This goes perfectly with the Go-To-Birthday cake. The key to this frosting working out is to follow the instructions EXACTLY.

Cloudburst Frosting

1/4 cup flour
1 cup whole milk
1 cup (250gms) softened butter
1tsp almond extract (or other flavour)
2 cups sifted icing sugar

In a small pan, gradually add the milk to the flour, whisking them together into a totally smooth mixture - you don't want any lumnps here. Simmer (barely) until thick over a low/med heat, whisking constantly so you don't get any lumps. (DO NOT WALK AWAY FOR EVEN A SECOND).
You want the consistency of pudding. Remove from heat and let it cool completely (but not in fridge). Let it cool for a few minutes and then push a piece of plastic wrap down on the surface of the mixture (so a skin doesn't form) and let it sit on the bench for an hour or two or three until it's completely cool.

Cream together the butter an dthe almond, add the icing sugar and beat on high for several minutes until it is very fluffy. Add the milk/flour mixture and beat until it is super fluffy.
The frosting wills ometimes appear to separate when you add the milk/flour mixture, but just keep beating it on high until it whips up into smooth, fluffy clouds.

* Don't frost sides of cake.
* Chill before serving.

No comments:

Post a Comment