cupcake filling that doesn t need refrigeration

I have been making a slightly different variation of this for many years, but only as a cupcake filling. Okay what am I doing wrong? It still came out, but took about 20 minutes of whipping. I also desperately wanted to know if I could make them today for a picnic tomorrow, so was happy to see that isn’t a problem as long as you don’t refrigerate them! If you intend to keep cupcakes or cake for longer than a day, store in the fridge and bring to room temperature before serving. Thank you very much for the recipe! This is amazing. Thanks for sharing the recipe. I have no idea, I’ve never used vegan butter- sorry! How long do these keep at room temperature? I added almond extract on the 4th batch and it was definitely my favorite. Don’t be startled if it looks curdled and weird. I beat the milk and flour mixture with my immersion blender first and then poured it into the pan to help eliminate potential lumps. The last time I made frosting from scratch, the recipe called for having the sugar cooked over a double boiler with egg whites to create a meringue before beating in the butter. Thank you so much, this recipe will be forever treasured xo. Ok a few comments on this recipe. Should it be room temp? Thank you for sharing this recipe. It doesn't take any longer to make than the boxed mixes either, so try it. It looked like biscuit dough (it was so thick). I've subscribed to your feed here – and spent, oh… probably too much time meandering about. Sara… THANK YOU! YUM! I was more than a little skeptical about a frosting with flour in it….i mean, flour goes in the CAKE, not the frosting…..right??? Sour cream, fruit purees etc. Sometimes it takes 5 minutes, other times I let it go for almost 10 or so! Can you clarify how much a cup actually is? I whisked it by hand, should I have used an electric mixer with the whisk attachment? My. Thanks so much! Browse cupcake and cake filling recipes online today! Thank you So Very Much for an Incredible Treat!Cheers!-janette, I made this and it was awesome. Details. I read that you recommend adding lemon, and am just wondering whether it means lemon pulp or lemon juice. I am eating it off a spoon as I type this. - SHOP NOW. Mine kept in the fridge for a day (I think it could have a kept a little more but it was all used up!!)…. This frosting is amazing and SO easy. Unfortunately this one just doesn’t hold up well in the hot weather! I doubled the recipe. Best ever!!!! Is one stick of butter= to a cup…half a cup…or something? This is hands down the best frosting I have ever had. NINETY minutes- nothing! I frosted my red velvet cupcakes with the frosting. I also left out a bit of sugar and used raspberry jam to flavor it. I have tripeled it a few times now. Haven’t tried the chocolate version yet, but the vanilla one was very nice. or just pray to the cupcake gods that all goes well? I was nervous after 10 minutes of whipping that nothing was happening but after an additional 5 of so lo and behold I had frosting! I think fresh is the best, if you have the time. All I got was a silky more glaze like frosting. I love the fact that this buttercream recipe doesn’t call for shortening. It’s almost like whipped cream frosting with zero milk. even stranger: they both tasted amazing, and were thus “successful”– they didn’t separate, or anything like that… but they never quite fluffed up. Next I’m trying it with the cotton candy flavor!!! . It’s great on it’s own and a perfect base frosting for mix-ins and different flavorings. From now on this will be my "go-to" recipe for frosting. Due to when heating the flour and milk in a sauce pan till it resembles wallpaper paste. I had also chilled the milk/flour paste to a cold state on the 4th batch (rather than just to room temp), and while it was harder to get started in the mixer, it definitely came out lighter, fluffier, and had the whip-creamy taste & texture I was looking for! I tried it after a minute and I could still feel sugar granules so I beat for 4 mins on medium. Thanks for the report Dorthy! I didn't have enough the first time so I had to make more and it turned out fabulous as well. I am now going to try the chocolate version. So, I turned down the heat just a tad and was able to get the consistency "you" were asking for. I don't have any complaints there. I think doing it all at once was what made it so messy. My problem is: occassionally, the frosting looks kind of un-emulsified, and some of the liquid kind of oozes (for example, if the frosting is colored, there'll be colored liquid in the un-emulsified air-holes. thank you as I want to frost cupcakes for a wedding–really needs to be white. It is definitely MUCH better fresh. I want to make cupcakes for my birthday get together coming up, but I have a lactose-intolerant friend and I want her to feel included. You ladies truly hit it out of the park every time. I wish I could find a frosting tasting like this but better for piping. This was delicious!!! Actually I’ve made it two days in advance and as long as I leave it sealed up on the counter it’s perfection even after two days!! Use light, non-buttered popcorn, and add shavings of sharp parmesan into the mix. omg! Has anyone subbed cornstarch for flour? I tried this last night. I actually mixed the flour and milk before placing it over the heat to take out any lumps and then ended up cooking it until it was almost paste like (accidentally left it in the pan for too long), but decided to use it anyway. I don't think the milk will affect the sweetness at all, and I'd be wary about decreasing the sugar overall because you probably won't get the same texture. Of course I had to taste it and I have to say that I was literally eating it by the spoonful. I have been looking for a perfect frosting recipe for a long time, and I finally found it!! I was trying to see if I could make a frosting without any refined sugar in it, and the method of this one with the white sauce seemed like a good starting point. Just tried this today. I used the best brand of butter I could find. thanks , Hi This will be my go to recipe. Many thanks. It is so delicious! Thinking about making a mocha cupcake with Baileys frosting. ? My frosting didn't separate. I came across the recipe when looking for a good cupcake filling (which it was perfect for) and loved it so much, I’ll never go back to canned frosting. I think it was because I didn’t use heaped tablespoons for the flour. more.than.once! you said it can be kept at room temp…so i can frost the cupcakes and the cupcakes can sit out correct?? Today, I made red velvet cake. çç. Will this be okay with this recipe? (I’m on batch five trying to find the perfect filling.). I am looking for something similar to whip creme icing that will taste good and set well on tres leches. I know gas stoves and electric stoves tend to heat differently, even if you have it set at the same area. Hope it's what you're looking for! It honestly had a chocolate chip cookie dough kind of flavor to me (minus the chips) and was great on my pineapple cupcakes. Sara, can I use this to frost a birthday cake and use it as a filling to glue cake layers together? I just tried this frosting, it tasted Yummmm!! Every other aspect of it I love to bits ,as do the whole extended family. !thank u soooooooo much I Just a few thoughts. Everything looks so yummy!! I want to use brown sugar and maybe a dash of cinnamon. I did use 1% milk… Usually i’m good at following recipes but this one just didn’t wanna happen for me! Sara….looking foward to trying this recipe…my question….is the frosting pretty sturdy?? I did a dry run for my daughters birthday cake. I felt like it was a little grainy at times from the granulated sugar. thanks! Best ever! So I re-made it and used less food coloring and more vanilla. However, mine never seems to be firm enough to pipe onto a cupcake like in your picture….any tips?! THanks!!! I left it out on the counter to cool off. I was so disappointed. I also cook the flour and milk over low, to make a thick paste, it’s never been lumpy – no need to strain. LOVE IT. What an Amazing Frosting!! Piping was easy and it held its shape well, like regular buttercream although this is much softer and creamier. I’ve never tried cream or evaporated so I’m not sure how that would work. I’ll be trying the chocolate version tomorrow! maybe it was a fluke but the icing was light, fluffy and super yummy. Just tried with a beautiful teal color, decorator tip and voila. Thank you OBB for making me the go-to person for all desserts at family functions, they think I am amazing and its all thanks to you! rainbow cupcakes and they look great! I would love to find fruit powders or something of the sort! Without a doubt will be my go-to frosting from this point forward. I had a bake sale recently and used this frosting recipe for the cupcakes and someone came up to me and said that this reminded him of dunkaroos which I thought was the best compliment ever for anyone who understand that those were by far the best childhood snack ever! She specified REAL BUTTER and GRANULATED SUGAR. Do not try to make other substitutions or additions. Sorry I don't have a better answer! Ok this is seriously the best frosting I have ever tasted. what do you think about adding shortening? I also think that the recipe is extremely forgiving. Savoryouarsweetness- I'm so glad you posted that, thanks! If you’re not careful, the frosting will separate and never fully come together no matter how long you whip it! Both batches turned out perfect! I'm not sure what to tell you Danielle other than give it another shot sometime! I have one problem. wow, these blogs are endless. Angela, I haven’t heard anything, and I have yet to make it ahead of time. Has anyone tried with success? Hats off to you for your wonderful frostings. I hate to be the jerk leaving the neg comment. Any help or ideas from you on this would be so appreciated. I recently made a wedding cake using this in between the torted layers of cake. The outcome was not at all like the picture. Ok. Hi. Could it have not been cooked enough? I need to make about 60 cup cakes for my daughter's birthday party. THANK YOU SO MUCH for posting this!!! discussion from the Chowhound Home Cooking, Cakes food community. And so does my family and everyone else that I cook your recipes for. I had no problems at all. Would just a regular ole' hand mixer work? We experimented with several different recipes in our search for the perfect coconut filling for our Almond Joy Cake. I can’t get over how delicious and light this tastes. I've already shared it too. Take a peek at this…. I definitely think it is my walmart brand butter that’s giving me trouble. I followed the directions exactly and my roux was plenty thick. The next TWO times… well, it was late and I was tired and I somehow glazed over the whole mixing milk and flour and THEN turning on the heat and was adding milk to an already heated pan and… yeah, that didn't work. I did a test batch on Friday night to see if it would hold up in the fridge. I used room temp butter (sat out for a few hrs before I used it). It was less fluffy, but still much better than normal buttercream. It completely rivals my favorite cupcake store! I know it will be a hit tomorrow at the party and I can’t wait to share it with all my friends . I made this yesterday and I loved it as I normally use buttercream frosting under my marshmallow fondant and I am finding it to sweet but I am doing another batch today as I am slowly add more icing sugar to make it a bit more harder as I have to put fondant on it so I will see how it goes but this is the best Icing I have ever had it is so smooth and fluffy thank you so much I have been hunting every were to find something just like this. Best cream cheese icing ever! Good Luck! (despite mine being a flat paddle beater)but in a couple of minutes by the time i got my decorating bag ready it started looking like it was seperating it was not silky it was like cottage cheesy. I can’t wait to try your other recipes. I would hate to brag about this frosting and then have it all lumpy and dripping all over the place. I don’t know what happened, but the little chewy pieces were off-putting. And i can tell how good it would be if there weren’t lumps of butter! Making it again today with real butter and I can’t wait. Try 1/2 white 1/2 brown for a warm caramel flavor. tasted that good! It was delicious!! Totally didn’t work for me =( i tried twice and at the it was still separating!! I promise it’s fantastic! How well does this frosting work on a cake versus cupcakes? . But it was delicious, and everyone was complimenting me on the cupcakes, but it sure was a pain to get them iced! How long should I refrigerate it since the frosting is not stable in the fridge according to the other comments I read here in your blog? I feel so lame now for offering to bring cupcakes to our meeting for Carolyn. I am making my nephews 1st birthday cake and doing cupcakes as well and don’t really want to make 3 different types of icing Chocolate Glazed Cupcakes with Vanilla Creme Filling In one of the comments, you said a regular hand mixer should work. caramel, fruit syrups or melted & cooled jam, etc). Yes, I did double it and then it came out liquidy. And I’m glad I took that risk! Sorry for double comment- I also wanted to add that I had some leftover frosting that I had stored in the fridge. (always a good sign!) Then I loaded it into the Pampered Chef gun thingy and it worked great (other than being an icing HOG!). Unfortunately I wont have time to do a trial run before hand. I followed the recipe and realized that the end product didn’t hold it’s shape enough for my taste, so I added some marshmallow fluff into it. I made this recipe tonight! I used this Saturday night. I wouldn’t change a single thing. The chocolate is divine, but while the white frosting has a great taste, the butter would not emulsify as some of the other posters have mentioned. I love this frosting! I am wondering of this icing works well under fondant. Menu. ma first batch was just perfect ! I really need to get a stand mixer…my arm was getting very tired! I always hear people say, “I’m not a frosting person.” And while part of me thinks that’s ridiculous, I can understand to a certain extent when so many frosting are sickeningly sweet and heavy- or greasy-feeling. However, I am willing to hold off until I can get out and buy brand butter. You’ve got to whip it for a long time for all the sugar to dissolve and everything to come together. BUT this frosting is the bomb, so it has compelled me to break my no comment habit. Anyway, let us know if you still have questions! It's really very easy–like, once you get the hang of it, it's much, much faster than icing them by hand. I'm leaving this out over night to see how it holds up. Gradually beat in the confectioners sugar. I was just wondering if, after I have frosted my treat (aka cupcakes), could I store them in the freezer for a future date, or would that ruin the frosting on top? Some people have had amazing success, just experiment at your own risk. I’ll keep on experimenting. Thanks for this recipe. So I made it the way I make gravy. I made this twice today, once this morning and once this afternoon. Thanks! Whisk together the flour and the milk. Thank you!!! I did not have any lumps. I’m so glad I came back and read the comments. The second time, it worked like a dream. You can experiment though! I put it in the freezer for about 10-15 mins. LOL, I went ahead and used the frosting, because I didn't want to make a new batch (x3)…but now I'm wishing I hadn't used it. Not entirely sure which to use. Came out sublime!! So I am thinking about trying your frosting but do you have a good cupcake recipe? It just doesn't taste right. I just finished frosting the dinosaur cupcakes and 6″ mini cake to be delivered in an hour. Tag @Sara_ourbestbites or @Kate_ourbestbites on Instagram and hashtag it so we can see! I have one question…. Then whip in 8 oz of cream cheese. and now, what looked totally impossible is it’s main characteristic: unbelievably silky, smooth and gently sweet. This is my first time attempting, and I think I might have cooked the flour/milk a little too long. just <3 -ed this frosting ! I read the entire website over, (twice)and every comment before I started. Do you think I could just make the milk and flour portion the night before? I'll let ya know how the chocolate ones turn out! My only change is to try and use a different type of flour that isn’t wheat for a gluten-intolerant friend of mine and hope it comes out just as scrumptious! It tasted like a creamsicle. I am going to try this recipe soon. I even used Splenda in it. THANK YOU! amy- The only purpose of straining the flour mixture is to get rid of any clumps because they some times will hold up through the beating process and you'll have little flour lumps in your frosting. Take a sample of frosting between your fingers; frosting is done when light and fluffy and sugar granules are dissolved. I’m probably far too late but the wilton gel colors work wonderfully, and use it with a toothpick to put just a drop in at a time, this stuff is crazy strong. Using REAL butter is the only way this will work. I followed the recipe exactly as written and to my amazement I have beautiful white frosting in my mixing bowl! Thank you for sharing!!! I’ve been googling to find a recipe that is less sweet than the classic buttercream but still cools to be quite “sturdy” and doesn’t melt away as soon as it’s in a warm room for more than an hour. There are still some wet spots but as you stir it all comes together like this: Don’t taste it. Tried your frosting recipe and it came out great! it doesn’t affect the taste at all. All my Best Learn how your comment data is processed. You’ll have to look up a conversion chart Caroline, there’s lots on Google! You said it’s better used “fresh.” How will it hold up, for instance, if I use it to decorate cupcakes on a Friday night for a party Saturday afternoon? Reread all the comments and decided to give it another try, this time using brand name butter and the whisk attachment. My flour/milk mixture was thick, so I stirred in about 1 tsp milk before I cooled it in the fridge to thin it out a little. I doubled had the recipe, so when I was left with soup here’s what I did- added about a 1/2 cup of powdered sugar & a full freaking stick of butter. Butter was Lucerne, and flour/milk mix was perfect. Sometimes it works like a dream and other times it’s horrible. If you use the salted butter, you will definitely have a salty frosting. THANK YOU. Will either change the mixing time? Would love to make this frosting for my daughers first communion cupcakes im from Northern Ireland would you have the recipe in grammes i dont understand your recipe and what does T flour mean. You are life savers! If there is anyway e-mail me! this is not lumpy, just looks separated. I just want everyone to know we love this frosting. If all is good, I'll be using this to frost over 8 dozen cupcakes this week. How far in advance can I make the frosting? Although this was the strangest frosting I have ever made – the process was strange it turned out wonderful! If you're having that problem when adding flavorings then it's just the issue of an added element that's causing it to change. Because i used liquid coloring, and around 15 drops for a double batch. Can I use this icing for tres leches cake? The end result still has people talking about it at work. Such a cool cooking method, too! If it is very hot they might get runny but that's the except not the rule. Thanks for sharing!! While beating, add in the thickened milk mixture and the flavor extracts. This will be my go to frosting recipe from now on. I’m trying to make a hairy monster cake and I came across your recipe … It sounds to me that this recipe is for eating-at-home (not sharing) kind of stuff so I will definitely try it for us at home, I’m just nervous about transporting it and the cake sitting out at the park. Tasty, but a bit heavy on the butter I think. and my husband, who doesn’t like sweet things much, LOVED it! Delicious! This morning it was fantastic. I cooled the mix completely then finished the recipe. It strikes me that my most likely mistake was that I didn’t cook the flour for long enough? I am so excited to try this. One thing I did to simplify the process was to use the microwave for the first part (the flour and milk). Is there anything I can do about it? I’ve made this frosting once before and it was SPECTACULAR!!! Perfect. Harder but interesting! I made your frosting recipe with one change: I substituted half the milk with French vanilla nondairy liquid creamer. Am I doing something wrong? If trying to decide whether or not to double it- double it. I had no problem with the butter but the flour mixture got a little lumpy because it cooks really fast. The frosting known as Buttercream or Bettercream is good,,which is used to frost cakes,but it falls under a whip cream type frosting.. thank you so much, im making cakes for my spanish class . I can promise it’s a great recipe, as it’s been made and tested thousands of time and is one of our highest rated recipes! lol Can't wait to try that one. Thank you so much! Ugh…Well, I kept on going anyway. I think the people who have problems are using room temperature, or soft or melted or runny butter, which, obviously, you would never do when making a regular buttter cream! I’d be making the cake the night before the party – the comments suggest that the frosting just sets a little harder but is fine otherwise? I hate the really sweet stuff. I think I’ll try this on some cupcakes and take them to school with me–my friends will love them! I've made the standard frosting recipe several times before, all with great success. My first attempt at a frosting, piped beautifully! My husband loves it! I don’t know WHAT the deal was the first time (although my kitchen really WAS hot…I’m thinking that had something to do with it), but the second time I made it, it was amazing! This frosting is delicious. What if I frost the cupcakes and put them in the fridge overnight, will they fall apart? I was just wondering…I am going to make a peanut butter cup cupcake soon and wanted a delicious peanut butter frosting…but your buttercream looks perfect! Thanks for this wonderful frosting! I wanted to make my frosting in the evening and frost my cupcakes early the next morning so I cooked the flour/milk mixture in the evening and then put it in the fridge with plastic wrap pressed against the top of it and left it there overnight. Turned out great!! They wanted a light and fluffy whipped frosting. Not sure…. My little sis loved the one I added strawberry extract to. and was surprised how good it really was! This Genius Kitchen frosting recipe requires the following ingredients: 2 cups of shortening ½ cup of non-dairy powdered coffee creamer ½ teaspoon of almond extract ½ teaspoon of vanilla IT KEPT VERY WELL EVEN IN HOW WEATHER IN THE SHADE. And do you have a favorite cupcake recipe? i’d love coconut frosting on white or devil’s food cake. I know not to melt it or anything, but I thought maybe my butter temp could be the ruining factor, still tasted delicious…but a little ugly to eyes…so I closed them and ate it anyway! And the granulated sugar isn’t mixed completely, it still rough, I don’t know if I don’t mix it long enough, but I did it more than 8 mins I guess….what if I whisk it along with the flour and milk so the sugar can be melted on the heat, is that possible? Thanks so much for sharing it. I also don’t particularly like things made with white sauce so I was very hesitant to try it. Super delicious!! I used 1/2 white sugar and 1/2 brown sugar. Great for creme filling, didn’t love it for frosting top…ended up making a batch of reg lemon icing for top…perfect rich creme filling-will use again! I just added a few tablespoons of crushed frozen (thawed) strawberries and juice at the end. Can anyone comment if turbinado raw sugar (from Trader Joe’s) can be used? I frosted all 24 cupcakes and then realized that it was VERY buttery tasting. I had to make a double batch to frost 12. https://fbcdn-sphotos-c-a.akamaihd.net/hphotos-ak-prn1/1011776_10201193072897970_951796129_n.jpg. I didnt like either one. And ended up with a quart of extra frosting…, Woah !!! i did that and the spatula totally got molded! Amazing! Its just the right sweetness with the cake. Then I added the cooled strawberry mixture. One important point though-You should never use a rubber spatula on a heated surface – it will melt. could you tell me what the weight of the ingrediants is. the flavor wasn’t impressive and it completely ruined my day. For the reviewers who commented on the difference between "cheap" butter and name brand butter, I think there is some truth to this. This icing has the perfect amount of sweetness and the perfect consistency. Thanks for this wonderful recipe. (Also- I used bread flour and skim milk as that was what I had on hand, and it still turned out beautifully!) Leaving out vanilla, or any other flavoring definitely makes a difference! I’ve also frozen cupcakes after they were frosted and they were just fine when we thawed them later. That worked great well too! Thanks for the cupcake Sara, now I know where the next 5lbs will be coming from. https://ourbestbites.com/2010/05/chocolate-frosting.html. Amazing! I really love to pile on the frosting and have to make a double batch per batch of cupcakes.

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