Fluffy White Frosting

After the third time I lost the recipe for Fluffy White Frosting, I was too embarrassed to ask my friend Cora’s mom to write it down for me again. I was about 10 years old then–Cora and I were baking buddies–and I’ve been thinking about that frosting ever since. Today I wanted to ice cake without leaving my house to buy confectioners sugar, and I remembered that roux-based frosting, so I googled it (google wasn’t a verb yet when I was 10). I found a recipe right away, and it was as easy to make as to find. It’s as wonderful as I recall–less sugary than butter icing, with a texture like silky whipped cream, and stable enough to hold up on a hot day.

Fluffy White Frosting belongs on a magnificent Southern cake, at least three layers high, slathered on in swirls, and perhaps dusted with coconut. But today I put it on cupcakes, and finally discovered the solution to an age old problem: the amount of icing that looks right on a cupcake is far more than what tastes good. Fluffy White Frosting is less toothachingly sweet than buttercream, so the balance of looks and taste is perfect. Why didn’t I just pick up the phone years ago? That was the age before not just google as a verb but cell phones in every pocket, so I still know my friend's home phone number by heart.

Fluffy White Frosting

  • 1/4 cup flour
  • 1 cup sugar
  • ¼ teaspoon kosher salt
  • 1 cup milk
  • 1 cup butter, room temperature
  • 1 tsp vanilla

1. Whisk together the flour, sugar and salt in a small saucepan. Whisk in the milk. Cook the mixture over medium heat, whisking constantly. Let it just come to a simmer, then turn it down to keep it just below simmering. When it yellows a little, loses some of its opacity, and no longer tastes like raw flour, remove it from the heat. Whisk the mixture with an electric mixer until it cools completely.

2. Cut the butter into little pieces, and add them one at a time with the mixer running until all the butter is incorporated. Continue to mix for 3-5 more minutes, on medium-high speed, until perfectly smooth and very fluffy. Mix in the vanilla.