#erminecraft

There is an old-fashioned frosting technique I keep coming back to because it solves a surprisingly common problem: sweetness that overwhelms the cake.

Instead of building the frosting around powdered sugar, I start on the stove with milk, flour, sugar, and a little salt. The mixture becomes a thick cooked roux, almost like pudding. The sugar dissolves into the hot milk, creating a smooth foundation before the butter is added.

Then comes the part where patience matters. The roux needs to cool completely. I whip room-temperature butter until it becomes pale and fluffy, then slowly incorporate the cooled mixture.

The result is a vanilla frosting with a softer sweetness and a smooth, almost velvety texture.

It's one of those techniques that looks unusual at first, but makes perfect sense once you understand what the cooked base is doing.

My complete version is here: