Apparently this recipe comes from Magnolia Bakery. Kids swear it tastes like the real thing. Use with Magnolia Bakery Red Velvet Cupcakes.
Note that the original recipe called for double these ingredients – this amount was plenty for 24 cupcakes, but feel free to double if you really want to!
Ingredients
- 3 T all-purpose flour
- 1 cups milk
- 1 cup unsalted butter, softened
- 1 cup sugar
- 2 tsp vanilla extract
Directions
- In a medium-size saucepan, whisk the flour into the milk until smooth. Place over medium heat and, stirring constantly, cook until the mixture becomes very thick and begins to bubble, 10-15 mins. Cover with waxed paper placed directly on the surface and cool to room temperature, about 30 mins.
- In a large bowl, on the medium high speed of an electric mixer, beat the butter for 3 mins, until smooth and creamy. Gradually add the sugar, beating continuously for 3 mins until fluffy. Add the vanilla and beat well.
- Add the cooled milk mixture, and continue to beat on the medium high speed for 5 minutes, until very smooth and noticeably whiter in color. Cover and refrigerate for 15 mins (no less and no longer—set a timer!). Use immediately.
