“This frosting is also a great base for adding different flavours. I used this with dulce de leche, nutella and peanut butter.”
24 cupcakes

Ingredients Nutrition


  1. Combine milk, flour, salt in a saucepan with the heat turned off. Whisk until smooth. Cook over medium high heat, whisking until mixture thickens and comes to a boil (about 5-7 minutes). Yes! I use measuring cup on a stove top :).
  2. Boil for 1 minute, remove from heat then strain into a bowl. Cover with plastic wrap to avoid skin from forming. Cool for about an hour and half.
  3. When flour mixture is cool, beat butter, sugar and vanilla in a large bowl until light and creamy. Adding a dollop at a time, beat in the cooled flour mixture until the frosting is creamy and light.
  4. Enough frosting for 24 cupcakes.
  5. Tip: Add 2 tablespoons (30ml) unflavored gelatin in the frosting to help stablize the cream. (In 50ml hot water add 1 gram of unflavoured gelatin or depending on the packet instruction.

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