For some people its all about the frosting! There are many different kinds of frosting and a lot of them are very sugary sweet. This Whipped Frosting is partially cooked with a combination of flour, milk and butter to make a rich, decadent but not overly sweet frosting.
I made my frosting lemon flavored to go with my lemon cake and kept everything simple to let the texture and flavor of the frosting really shine. Because part of the frosting is cooked and cooled it takes a little longer to make that a traditional butter cream but I think the texture and less sugary flavor make it worth the time. This a great frosting to have in your baking arsenal. Here is how you can make your own.
The original recipe can be found here. Start by baking and cooling an 8 inch, 2 layer round cake.
This frosting works best with Super Fine Sugar. I have found the easiest and best way to do this is to place regular granulated sugar into a blender and blend on high until it becomes an almost powder-like consistency. This super fine sugar will dissolve into the finished frosting and leave no gritty texture.
In a saucepan over medium low heat whisk together the milk and flour until it becomes thick like mashed potatoes, around 12-15 minutes. I found that using a hand-held electric beater instead of a whisk helped to create a smooth, lump-free mixture. When super thick, add your flavoring and mix until combined. Transfer mixture to a bowl and press plastic wrap on the surface. Let cool to room temperature.
In the bowl of an electric mixer fitted with the whisk attachment, whip together the butter and super fine sugar until lightened and fluffy with no graininess left from the sugar. Add the cooled flour mixture and whip until it becomes fluffy and light, around 5 minutes. Makes sure to scrape down the bottom and sides of the bowl really well so that the flour mixture is completely incorporated. Frost your two cake layers then keep cake refrigerated until ready to serve.