When I first came across this recipe, I was surprised to see flour as a base for frosting. It really intrigued me. So I went ahead and gave it a try and was delighted by the result. The frosting turned out light and airy, had a nice spreadable consistency and was DELICIOUS!
If you feel buttercream icing has too much sugar and whipped cream icing is all fat, you may want to try this tasty, pudding-like frosting. The ingredients are easily available so you don't need to think twice before trying it out. I found the recipe here and made a couple of minor changes.
1 cup milk
1/4 cup + 1 tbsp all purpose flour (maida)
1 cup (2 sticks)* unsalted butter, softened
1 cup sugar
1 tsp vanilla
[Note: 1 stick is approx 113 grams]
In a medium pan, pour in the flour. Add (cold) milk and with a manual whisk or fork, mix the flour and milk thoroughly. Turn the heat on to medium. Keep whisking the mixture as it heats up and thickens, about 8 to 10 minutes. Whisk vigorously if you see lumps forming. The mixture has to be of thick consistency and lump-free before you remove from heat. Allow to cool completely.
In a large bowl, with a hand-held electric mixer, cream butter and sugar. Add vanilla and beat further, scraping the sides with a spatula. When the mixture appears creamy, add the flour-milk mixture. Beat on medium speed for a couple of minutes, scraping the sides. If the frosting appears grainy, beat for a few more minutes.
Note: If you refrigerate the frosting, before using just bring it back to room temperature and stir well for it to come to it's original spreadable state.
Enjoy this luscious yummy-ness on your cakes or cupcakes!
The recipe for the cake shown can be found here.
Here's another picture where I swirled the frosting on cupcakes.