I adapted this recipe from a recipe I found on Allrecipes.com a few years ago. A client asked me for a homemade whipped-buttercream style frosting that had a great buttery taste but was light as a feather and not too sweet. This fluffy, whipped buttercream is the perfect topping for vanilla bean cupcakes!
Vanilla Cloud Frosting
- 2 1/2 sticks organic unsalted butter, at room temperature
- 1 1/2 cup organic cane sugar
- 1 1/2 cup organic whole milk
- 1/4 cup sifted organic all-purpose flour
- 1 1/2 tablespoons organic vanilla extract
In a medium saucepan heat the milk and add the sugar, stir until fully dissolved. make a slurry with the flour (using a few tablespoons of milk) and slowly pour into the heated milk and sugar mixture (stirring vigorously). Continue to stir until thickened. Remove from the heat and transfer to a bowl and cover the surface with a food-safe plastic wrap to prevent a skin forming. Refrigerate until cooled.
In a large bowl- beat the butter with a hand mixer until pale and fluffy and add the vanilla extract. Slowly add the cold roux mixture – once fully incorporated beat at medium speed for 2 minutes until light and fluffy.