Miracle Frosting

Welcome to a delightful journey into the world of Miracle Frosting! This frosting is a true gem, boasting a creamy texture and a mild sweetness that is a perfect match for any cake. Whether you know it as $300 frosting, ermine icing, boiled milk frosting, or flour frosting, its most enchanting name is Miracle Frosting.

First referenced in an 1886 cookbook, this frosting was originally paired with a mahogany cake, a precursor to the modern red velvet cake. While many recipes attempt this frosting, few succeed without mishap. I’ve had my share of lumpy, separated disasters with an overly sweet, gritty texture. But with this recipe, those days are behind us! We’ve perfected the technique to create the creamiest version of Miracle Frosting you’ve ever tasted.

Why You’ll Love This Recipe

This frosting isn’t just delicious; it’s a testament to culinary history. Its unique preparation technique gives it a pudding-like quality that sets it apart from traditional buttercream. Plus, it’s versatile enough to pair with any cake flavor!

Kitchen Equipment You’ll Need

• Medium-sized saucepan
• Whisk
• Strainer
• Mixing bowl
• Plastic wrap
• Electric mixer

Ingredients

• 2 cups granulated sugar
• 1/3 cup all-purpose flour
• 4 tablespoons cornstarch
• 1/2 teaspoon fine salt
• 1 3/4 cups whole milk
• 2 teaspoons vanilla extract
• 1/2 cup unsalted butter, room temperature and cut into small pieces
• 1/2 cup vegetable shortening, room temperature and cut into small pieces

Step-by-Step Instructions

1. In a bowl, whisk together the sugar, flour, cornstarch, and salt. Slowly whisk in the milk. Strain the mixture through a strainer into a medium-sized saucepan set over medium heat. Whisk continuously until the mixture thickens, about 8 to 10 minutes.
2. Transfer the thickened mixture to a bowl, cover it with plastic wrap, and let it cool to room temperature, about 2 hours.
3. Using an electric mixer, whip the cooled milk mixture until it softens, about 30 seconds. Remove half of the whipped milk mixture and gradually add in the butter and shortening, a few pieces at a time.
4. Once all the butter and shortening are incorporated, add the reserved milk mixture back into the bowl and continue to whip the frosting for another 5 minutes. Use immediately to decorate and enjoy!

Tips for Success

Make sure to whisk continuously while cooking the milk mixture to prevent lumps. Also, ensure the mixture is completely cooled before adding the butter and shortening for the best texture.

Additional Tips and Variations

For a chocolate version, add a few tablespoons of cocoa powder to the dry ingredients. You can also experiment with different extracts, like almond or lemon, for a unique twist.

Nutritional Highlights (Per Serving)

Calories: 200 | Fat: 12g | Carbohydrates: 22g | Protein: 1g | Sugar: 20g

Frequently Asked Questions (FAQ)

Q: Can I make this frosting ahead of time?

A: Yes, you can prepare it a day in advance and store it in the refrigerator. Just whip it again before using.

Q: Can I use this frosting on cupcakes?

A: Absolutely! It pairs beautifully with cupcakes, offering a creamy contrast to the cake.

Conclusion

Miracle Frosting is a delightful addition to any baking repertoire. Its history, unique preparation, and delicious taste make it a must-try. We invite you to give this recipe a shot and share your experience with us. Enjoy the magic!