Ingredients
4 servingsSteps
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Nutrition Facts
Per serving. If servings isn't set, the recipe counts as 4.
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Calories 504kcal 25%
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Fat 26g 40%
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Saturated Fat 16g 80%
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Carbohydrates 67g 22%
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Fiber 0g 0%
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Sugar 58g 115%
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Protein 3g 6%
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Cholesterol 65mg 21%
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Sodium 179mg 7%
Percent Daily Values are based on a 2,000 calorie diet.
Notes
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.
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.
Imported & edited by @johnnydallas24
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