Cooked Frosting

by Anna
(Michigan)

My mom has always made this cooked frosting and now I make it and the family love it.


It is lighter and fluffier than buttercream and it colors really well. You can also flavor the frosting with your prefence of flavoring - just use whatever complements your cupcakes.

This is one of the few frosting recipes that I know of that uses sugar rather than confectioners sugar. It is easy to make but because you have to wait for the gelatine mixture to cool, the whole process takes a little longer than most other frostings. Don't be impatient - you really do need to wait for the syrup to cool.

2 tablespoons milk
1/3 cup water
1 cup sugar
1 teaspoon gelatine
8oz (250g) butter
1/2 teaspoon vanilla essence

Combine milk, water and sugar in a small saucepan and place over low heat, stirring until the sugar has dissolved.

Pour 2 extra tablespoons of water into a small dish and sprinkle gelatine over water. Add extra water and gelatine to the saucepan and stir until gelatine has dissolved.

Cool to room temperature.

Beat butter and vanilla essence with an electric mixer until as white as possible (5-8 minutes).

While motor is running, gradually pour in the cooled syrup, beating continuously until the mixture is light and fluffy.

The frosting will thicken on standing.




Hi Anna

Thank you very much for submitting your cooked frosting recipe.

My mom also used to make something similar and I had completely forgotten about it till I got your recipe. I will have to dig it out and compare it to your ingredients and instructions.

I remember it being yummy and I am sure my children would love it.

Thanks so much for sharing and reminding me of another frosting from my childhood.

Regards




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