Milk Frosting Recipes

COOKED MILK FROSTING

Steps:

• In a small saucepan, whisk together flour and milk until smooth. Cook over medium-high heat, whisking constantly, until mixture becomes thick and resembles pudding, 3 to 4 minutes. Transfer to a heat-proof bowl; stir in vanilla and salt. Press plastic wrap against surface; let cool completely.
• Beat butter with sugar on medium speed until light and fluffy, scraping down bowl as needed, about 2 minutes. Add milk mixture and continue beating until frosting is light and fluffy and resembles whipped cream, about 2 minutes more. Use immediately.

MILK FROSTING

Steps:

• Put the butter in a saucepan and melt.
• After butter is melted, add sugar and milk.
• Stir constantly until boiling point is reached then let mixture boil for 10 minutes without stirring.
• Remove from burner and add vanilla.
• Beat until it reaches a good spreading consistincy.

MILK CHOCOLATE FROSTING

Steps:

• Instructions.
• Combine the chocolate chips, butter and salt in a medium microwave-safe bowl.
• Microwave the mixture on Medium-high (70%) power for 1 minutes, stir.
• The morsels may retain some of their original shape. If necessary,.
• microwave at additional 10-15 seconds intervals, (to prevent burning.
• of the chocolate) stirring just until smooth. Alternatively, you can.
• melt the chocolate on a hot water bath.
• Transfer the mixture to a large mixer bowl. Stir in the vanilla.
• extract. Gradually beat in the sugar, alternating with the milk until.
• you get a smooth frosting.

CONDENSED MILK FROSTING

Steps:

• Beat shortening and butter for approximately 5 minutes.
• Add condensed milk and beat another 5 minutes.
• Add vanilla and beat again until desired thickness.

WHIPPED FROSTING I

Steps:

• In a small saucepan, mix milk into flour gradually to prevent lumps. Cook, stirring constantly over low heat until thick. Cover with waxed paper and cool completely or set in bowl of ice water and stir until cooled.
• In mixer bowl, combine shortening and margarine, beat 4 minutes. Add sugar; beat 4 minutes. Add cooled paste and vanilla and beat well.

SWEET MILK AND SUGAR ICING (FROSTING)

Steps:

• Mix sugar, milk, and butter in a large saucepan.
• Bring to a full rolling boil. Boil for 90 seconds.
• Remove from heat and add vanilla.
• Place in a pan of cold water and using an electric mixer, beat until a thick spreading consistency.

BEST BUTTERCREAM FROSTING

Steps:

• In small saucepan cook flour and milk until it forms a ball, stirring constantly. Cool to room temperature.
• With an electric mixer, beat butter and sugar until fluffy.
• Beat both mixtures together on high speed until fluffy and smooth. Add vanilla and beat until combined. Refrigerate for about 1/2 hour, until it is of spreading consistency.

CONDENSED MILK CHOCOLATE FROSTING

Steps:

• In heavy saucepan, over medium heat, melt chocolate with sweetened condensed milk and salt. Cook and stir until it thickens, about 10 minutes.
• Remove from heat. Stir in water; cool. Stir in vanilla. Store at room temperature.

BUTTER FROSTING

Steps:

• In a bowl beat butter or margarine until fluffy. Gradually add 2 cups of the confectioners' sugar, beating well.
• Slowly beat in the milk and vanilla. Slowly beat in remaining sugar. Beat in additional milk, if needed, to make of spreading consistency. Tint with food color, if desired.

VANILLA BUTTERCREAM FROSTING

Steps:

• In medium bowl, mix powdered sugar and butter with spoon or electric mixer on low speed. Stir in vanilla and 1 tablespoon of the milk.
• Gradually beat in just enough remaining milk to make frosting smooth and spreadable. If frosting is too thick, beat in more milk, a few drops at a time. If frosting becomes too thin, beat in a small amount of powdered sugar. Frosts 13x9-inch cake generously, or fills and frosts an 8- or 9-inch two-layer cake.

CREAMY MILK CHOCOLATE FROSTING

Steps:

• Place 1/2 cup softened butter in a mixing bowl.
• Add in the cocoa powder, 2 cups icing sugar and 3 tablespoons whipped cream; start beating with an electric mixer add in more whipped cream as needed to create desired texture.
• Beat until mixture is smooth and creamy.

MILK CHOCOLATE FROSTING

Steps:

• Melt chocolate in a bowl set over a saucepan of simmering water. Let cool slightly. Beat together butter, sugar, and salt with a mixer until pale and fluffy, about 5 minutes. Gradually beat in chocolate, then sour cream, and beat until thoroughly incorporated. Frosting should be spreadable. If too loose, refrigerate, stirring occasionally, until thickened. Use immediately, or transfer to an airtight container and refrigerate up to 3 days. Before using, bring to room temperature, and beat until smooth.