Homemade Creamy Frosting
A smooth and fluffy frosting that covers cakes beautifully without being overly sweet. Made with a cooked milk base and whipped to perfection, it's the kind of frosting that disappears fast at any gathering. Easy to make and budget-friendly, it will quickly become your go-to cake topping.
🛒 Ingredients
1 servings
- 1 litre (4 cups) whole milk
- 750 g (3¾ cups) granulated sugar
- 4 heaping tablespoons cornstarch
- ½ can sweetened condensed milk (about 200 g / 7 oz)
- A few drops of pure vanilla extract
- 2 blocks vegetable shortening (about 500 g / 1.1 lb total)
🛍️ Recommended tools
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Directions
- 1
In a medium saucepan, whisk together the milk, sugar and cornstarch until fully combined with no lumps.
- 2
Cook over medium heat, stirring constantly, until the mixture thickens into a soft custard-like consistency.
- 3
Remove from heat and allow to cool completely at room temperature — at least 1 hour.
- 4
Transfer the cooled mixture to a stand mixer bowl. Add one block of shortening and beat on medium speed.
- 5
Gradually pour in the sweetened condensed milk and add the vanilla extract while continuing to beat.
- 6
Add the second block of shortening, increase to maximum speed and beat for 20 minutes until the frosting is white, light and fluffy.
💡 Chef's Tip
The cooked base must be completely cold before whipping — a warm base will result in a runny frosting. Store any leftover frosting in an airtight container in the refrigerator for up to 4 days.
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Same category — Desserts
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