The mixer giveaway is still going on through noon today and winners will be announced Friday. Meanwhile, I wanted to re-post this recipe again for a slightly controversial frosting that I love so much I just made it again this week. And I realize it’s strange to call frosting controversial, but the comments on the original post did show mixed reactions and results. I happen to love it. Let me know if you’ve tried it yet!

From the TK Blog archives – March 2010

I’ve been intrigued with this frosting recipe for months, not just because of its alluring title, but also because if its ingredients. Five tablespoons of flour? In frosting? Let’s just say my interest was piqued.

I finally got around to making it yesterday evening; Marlboro Man’s grandmother has some old friends staying at The Lodge and I wanted to take them a treat. So I whipped up this frosting, slapped it on some chocolate cupcakes…and wound up considering not sharing them with the guests because it was so delicious.

You owe it to yourself to make this frosting sometime in your life.

You’ll just have to trust me on this.

Thank you, MissyDew, for submitting!

Here’s how you make it:

First things first: I made chocolate sheet cake cupcakes. They’re the best cupcakes around.

Here’s the recipe:

The Best Chocolate Sheet Cake (or Cupcakes!) Ever

Let your cupcakes (or cake) cool completely.

Begin by pouring 5 tablespoons of flour into 1 cup of milk. I used whole milk because I can if I want.

After adding the flour, whisk it together until combined, then place the saucepan over medium heat. Whisk it as it heats up and thickens, and stop when the mixture is very thick.

Cool the mixture completely.

The mixture will be very, very thick.

Add 1 teaspoon of vanilla to the cooled flour/milk mixture.

Stir it around to combine.

Pour one cup of sugar into a bowl with one cup of butter.

Whip it around until it’s light and fluffy, scraping the bowl once or twice to make sure it’s all mixed well.

Add the cooled flour/milk/vanilla mixture. Make sure it’s not the least bit warm!

 
I’m bossy. Sorry.

Next, just whip it on medium-high until the mixture resembled whipped cream.

This was slightly tricky for me, as I was afraid of overbeating the mixture and causing everything to start breaking down and falling apart. I’d say this is about 45 seconds of pretty hard beating.

And then it was time for the rubber to meet the road.

This was spread with a big spatula…

This was spread with a dinner knife. The frosting definitely has a whipped cream consistency; it’s not thick like a decorator icing.

Before I allowed myself to taste it, I made some sprinkled ones for my punks.

This makes for a crunchy cupcake!

And now…for the moment of truth.

THE VERDICT: Okay. Let me just explain something to you. After I took this bite, I looked around for the hidden camera. I was certain someone was playing a trick on me. This frosting is so UNBELIEVABLY divine, I almost couldn’t believe what was happening to me. The consistency is light, the flavor indescribably delicious, and a perfect complement to the rich chocolate cake. And don’t just take my word for it—after my daughter took her first bite, she looked at me and said “WHAT is this FROSTING?”

Even she knew she was in the presence of greatness.

Here’s the frosting recipe:

That’s the Best Frosting I’ve Ever Had

Note: I would probably recommend making the frosting on the same day you intend to serve it.

Thank you to MissyDew for sharing such a great recipe!