The Best Frosting {a.k.a. Magical Frosting}

Plan Ahead: this frosting takes a bit of advance planning since the frosting needs time to cool so plan ahead!

Frosting: originally, I put a note on here that was included in the original recipe that the frosting keeps in the refrigerator and then can be rewhipped, but I had to delete that note because every time I have tried it, it has been a major bust. After I have refrigerated it and rewhipped, it separates and never becomes satiny and delicious again. You may find different results but in good faith I have to say that in my experience, this frosting is best made and used fresh.

Piping the Frosting: I pipe a lot of cakes for my kids' birthdays (think: Spiderman covered in Wilton stars) and although I haven't tried it, I highly suspect that an hour or so of chilling time will lend this frosting nicely to being piped. When I try it, because I will, I'll update the recipe with my notes.

Chocolate Version: add 1/4 cup cocoa powder to the sugar, flour, cornstarch, salt mixture in the first step. Once the frosting has been mixed for five minutes and is light and fluffy, mix in 3 ounces of semisweet chocolate that has been melted and completely cooled to room temperature. This makes a lighter-colored chocolate frosting, but the chocolate flavor is deep and terrific. I increased the melted chocolate to 4 ounces when I made it and may even do 5 ounces next time.