Sunday, February 5, 2012

Devil Dog Frosting Recipe

This is my husband's favorite frosting, so I'm sharing the recipe today because it's his birthday and I'm making some to put on his cake. :) This is the one his mom used to make growing up (I can't take credit for the recipe- it's hers) so it has got all kinds of goodness going for it- taste and nostalgia!

Here's how you make it:

3 tbs. cornstarch
1 cup milk
1 cup sugar
1 cup butter (can use half Crisco, but I prefer natural butter)
2 tsp vanilla (make sure you use gluten-free vanilla if you want your final product to be GF)

Combine milk and cornstarch in a saucepan and cook it to a paste, stirring constantly. This takes a couple minutes and it's important not to let it boil or scorch. Both happen quickly, so stir constantly. This is what the mixture looks like when you should take it off the heat.

Cool until lukewarm. This is what it looks like when it's cooled enough.
Cream the sugar, butter and vanilla in a mixing bowl. Use a stand mixer (or a five year old- whichever is handy) and whip the sugar/butter/vanilla mixture with the cooled milk/cornstarch paste. The final consistency should be light and fluffy.

This is the best on chocolate cake. The. best.

One note: we typically use organic raw sugar in our house and while it can be used in this recipe it tints the frosting a light brownish color and you can taste a few granules in the finished product. If you're aiming for perfection then I'd recommend using the super processed white refined sugar (can you believe this is coming from me??), but if you won't be serving your frosting to a panel of judges from Iron Chef then you may want to stick to the raw sugar as we do.
This is just spooned on top of a slice of cake. If I'd thought about putting this on the blog I would have tried for a better picture, but you get the idea.

Happy birthday to Daddy!



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