This is the Best Cake Icing Ever! it takes a lot to earn that title, and this is the ultimate easy icing for every cake, cupcake, or baked good. 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. 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 1/2-1 hour.
MIX THE INGREDIENTS IN THE FOLLOWING ORDER, TAKING CARE TO BEAT WELL:
Combine 1/2 cup butter and 1/2 cup shortening. Beat 4 minutes on high speed.
Add 1 cup of sugar. Beat 4 minutes on high speed.
Add cooled milk, flour mixture, and vanilla extract. Beat 4 minutes on high speed
Add 3 tablespoons of powdered sugar. Beat 4 minutes on high speed
Icing is ready to use!
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 icing for four minutes between adding the ingredients. It will help incorporate air in the icing so it remains light and fluffy.
Double the recipe if frosting an entire layer cake, including the sides.
This icing will keep in the fridge for up to a week.
Nutrition information assumes 12 servings, but that may vary by the recipe.