#sugargeek

HUGE red flags here for the steps on the frosting.

number 1: absolutely no mention of taking the flour and sugar off the heat onto a potholder before putting the milk in because it’ll scald and separate (learned that from making mac and cheese).

number 2: why is there even flour in the first place? like just cream butter and put in the sugar, salt, vanilla, and milk as you go. it’s going to be creamy enough as is just from that. it’s not a new york cheesecake ffs.

number 3: really, it’d make a lot more sense to put half of the butter into the pan with the flour and sugar first, like if you’re going to make a béchamel sauce so the flour dissolves better. (you’re going to be doing more than just toasting it by putting it in dry especially with straight sugar involved like… 🔥🔥🔥🔥🔥) and then cream the other half of the butter in the mixer; let the cooked butter rest on a potholder and put in the milk, and then pour it into the mixing bowl.

number 4: never use the whisk attachment with butter. milk and heavy cream, absolutely, but not butter. use the paddle. the whisk will just clog up and make a mess.