- 1 ¼ cups (310 mL) sugar
- 1 ¼ cup (310 mL) milk
- ¼ cup (60 mL) Manitoba wheat flour
- 1 ¼ cups (310 mL) butter, room temperature
- In a medium saucepan, combine the sugar, flour and milk. Cook over medium heat, whisking occasionally, until the mixture comes to a boil and has become thick, like glue. Cool to room temperature and the mixture will become paste like. NOTE: It is VERY important that both the paste and the butter are at room temperature.Suggest leaving both to come to room temperature overnight (when cool, cover the paste).
- In the bowl of an electric mixer fitted with the paddle attachment, cream the butter. Scrape butter from the sides of the bowl. In small amounts at a time, pour the milk mixture paste into the bowl with the butter and mix on low speed until thoroughly incorporated. Increase the speed to medium high and beat until the frosting is light and fluffy – about 5-8 minutes.
- Ice the cupcakes as desired. (Note – for high top iced cupcakes, suggest doubling icing recipe)
It is important that all ingredients be at room temperature to prevent a grainy looking icing caused by the separation of the butter from the paste.
If the icing is chilled, bring it to room temperature then re-beat before using.
Iced cupcakes do not need to be refrigerated and will last ~4 days unrefrigerated, longer if refrigerated.