Cooking and Serving: 25 minutes | 2 cups frosting
Ingredients
3 ½ tablespoons (32 g) tapioca starch/flour | ¾ cup (150 g) granulated sugar | ⅛ teaspoon kosher salt
Description
Prep Time: 15 minutes | Cook Time: 10 minutes | Total Time: 25 minutes | Servings: 2 cups frosting
Ingredients
3 ½ tablespoons (32 g) tapioca starch/flour
¾ cup (150 g) granulated sugar
⅛ teaspoon kosher salt
¾ cup (6 fluid ounces) milk
1 teaspoon pure vanilla extract, or seeds from 1 vanilla bean
12 tablespoons (168 g) unsalted butter, at room temperature (it must be at
Instructions
Fill a large bowl about halfway with ice and set it aside.
In a small, heavy-bottom saucepan, place the tapioca starch, sugar and salt,.
and whisk to combine well. Add the milk, and whisk until smooth.
Place over medium-low heat and cook, whisking constantly, until the mixture.
thickens and the whisk leaves behind a visible trail, about 3 minutes.
Remove the saucepan from the heat, and scrape the mixture into a separate.
Place the medium-sized bowl on top of the bowl of ice to stop the cooking of.
Allow the mixture to cool until it reaches room temperature (temperature.
Place the cooled flour and sugar mixture in the bowl of a stand mixer fitted.
Add the remaining butter in two parts, mixing in between until smooth. The.
mixture will seem almost curdled at first
Turn the mixer to high speed and mix for about 3 minutes or until the.
frosting turns white and becomes light and fluffy.
The frosting can be used immediately or can be stored in a sealed container.