I Googled “frosting for ice cream cake” and someone had posted a link on a forum to this recipe that was on http://www.tastykitchen.com … on there it was called “The best frosting I’ve ever tasted”… and yep, it’s pretty good…
I’ve made it for a couple of ice cream cakes now as well as for some cupcakes. I like it because it freezes well with the ice cream… however.. if you’re using it unfrozen, make it the day you plan to serve it. It is temperamental and can sometimes split – usually because of over beating (I wouldn’t recommend putting food colouring in it…)
- 5 Tablespoons Flour
- 1 cup Milk
- 1 teaspoon Vanilla
- 1 cup Butter
- 1 cup Granulated Sugar (not Powdered Sugar!)
In a small saucepan, whisk flour into milk and heat, stirring constantly, until it thickens. You want it to be very thick, almost gluey. Remove from heat and let it cool to room temperature. I put it in the fridge to cool as it must be completely cool before you use it in the next step. Stir in vanilla.
While the mixture is cooling, cream the butter and sugar together until light and fluffy. You don’t want any sugar graininess left. Then add the completely cooled milk/flour/vanilla mixture and beat it on high with a mixer – about 45-50 seconds on high. Beat it until it all combines and resembles whipped cream. Use on cupcakes, ice cream cake or whatever you wish!