I love using this as a frosting or a filling because it is light and creamy, and less sweet than the Classic Americana Icing. It tastes just like whipped cream.
Makes 3 1/2 c cups frosting, enough to frost and fill one 8-inch Layer cake or to frost 24 cupcakes
Total time
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Calories / serving
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04Once the milk mixture has thickened, set it aside to cool to room temperature. You can stick it in the freezer to rush the cooling.
05With the mixer on low speed, slowly pour the milk mixture into the butter-sugar mixture. Increase the speed to medium and beat until the frosting is light and fluffy, 3 to 5 minutes. Add vanilla to combine.
06This version works beautifully as a filling with a dark-chocolate frosting—you get the best of both worlds: Dissolve 1 heaping teaspoon instant espresso powder in 1 tablespoon boiling water. Combine with the butter-sugar mixture.
07This light and fluffy chocolate frosting tastes like whipped cream with a hint of chocolate: While the milk mixture is cooling, melt 4 ounces unsweetened or dark chocolate in the top of a double boiler set over simmering water, or in 30-second bursts in a microwave. Cool to room temperature. With the mixer on low speed, combine the chocolate with the butter-sugar mixture.