Thursday, August 26, 2010
Notice that things look a little different around here? Well, I finally got around to redesigning my blog and I’d love to hear what you think of it. So poke around bit and check out some of the new features, such as the image based archives, which showcases all my previous posts.
Now that the redesign is out of the way, I can finally get back to blogging. I have a lot of posting to catch up on so let’s start! First up is this fantastic frosting. Made with flour, this frosting is light, smooth, and is reminiscent of the “whipped” frosting on cakes at grocery stores. I especially love how this frosting is not overly sweet, as some buttercreams can be!
My husband’s birthday was earlier this month and I told him I would make him any special cake he wanted for his birthday. He requested Funfetti. You know, the kind from a box? Don’t get me wrong, I love Funfetti, but since I said I would make any kind of cake he wanted I figured he’d go for something a little more homemade. Oh well—at least the frosting was homemade! My husband is not a fan of overly sweet frostings, so when I found this recipe on Piece of Cake I knew I had to make it for him!
And reason #11,453 why I love my husband [excerpt from an IM while I was at work]:
Ryan: How’s your day going?
Me: Good. In another telecon.
Ryan: I’ve never done a telecon I don’t think. It would be funny if you had a fart machine and you pressed it at awkward times cuz then no one would know who has “issues.”
Note to self: don’t attend telecons with Ryan.
Fantastic Flour Frosting
From Piece of Cake
Makes enough to frost 1 cake or 18 cupcakes
3 tablespoons all-purpose flour
1 cup milk
1 cup (2 sticks) unsalted butter, at room temperature
1 cup confectioners' sugar
1 teaspoon pure vanilla extract
Mix the flour and milk together in a medium sauce pan. Cook over medium heat, stirring constantly until mixture bubbles and thickens significantly. Remove pan from heat and set aside to cool.
In a medium bowl, beat together the butter, sugar, and vanilla for 2 minutes. Next, mix in the cooled flour mixture and beat until the frosting becoming very fluffy and lighter in color--it should have the consistency of whipped cream.
Refrigerate frosting if not using immediately. Just bring to room temperature and whip again before using.