This vanilla frosting recipe is the best ever! It's perfect for any cake, cupcake, or baked good you need to frost. This is my go-to recipe any time I bake something, and you can easily make a batch of this frosting ahead of time with just a few simple ingredients.
Whisk milk and flour together and cook in a stovetop pan on med-low heat until thickened, stirring constantly.
1 cup milk, 4 tablespoons all-purpose flour
If small lumps have formed, pour through a mesh strainer into a small(ish) bowl, using a rubber spatula to press the thickened milk through the strainer.
Cover the dish and refrigerate until cold. To eliminate condensation forming inside the lid, place a paper towel just under the lid but not touching the milk mixture. To speed up the cooling, place the mixture in the freezer for ½-1 hour.
MIX THE INGREDIENTS IN THE FOLLOWING ORDER, TAKING CARE TO BEAT WELL:
Combine ½ cup butter and ½ cup shortening. Using a hand or stand mixer, cream for 4 minutes on high speed.
½ cup unsalted butter, ½ cup vegetable shortening
Add 1 cup of sugar. Beat 4 minutes on high speed.
1 cup granulated sugar
Add cooled milk, flour mixture, and vanilla extract. Beat 4 minutes on high speed
2 tablespoons pure vanilla extract
Add 3 tablespoons of powdered sugar. Beat 4 minutes on high speed
3 tablespoons powdered sugar
Frosting is ready to use, or refrigerate until you need it.
Butter: Do NOT use margarine in place of the butter.
Shortening: Do NOT use butter in place of the shortening.
Sugar: Use extra-fine granulated sugar or castor sugar if available.
Be sure to strain the milk and flour mixture through a sieve if there are any lumps in it.
Use a stand mixer to really combine the ingredients and get plenty of air into the icing.
Beat the frosting for four minutes between adding the ingredients. It will help incorporate air in the frosting so it remains light and fluffy.
Double the recipe if frosting an entire layer cake, including the sides.
Nutrition information assumes 12 servings, but that may vary by the recipe.
Storage: Store vanilla frosting in an airtight container in the refrigerator for up to 1 week.