Cornstarch Frosting is a recipe is from Stephanie, who sent it to me after reading my review of the icing for Quick Chocolate Cupcakes with Flour Type Icing, a mixture of flour and milk that is cooked and then whipped into a mixture of butter and granulated sugar. The texture, after you beat it enough so that the sugar dissolves, is supposed to be similar to a rich buttercream and less sweet than typical powdered sugar icing. I liked it, but it was a definitely a change from the type of icing I’m used to.
This is similar to the flour based icing, but calls for cornstarch. Stephanie’s recipe was passed down verbally by her father, and is the one she has been using on cupcakes for years. To me, it seems a little smoother and fresher tasting than the icing made with flour — slick, buttery, and deeply vanilla. I still think I like powdered sugar frosting best, but if you’re looking for a less sweet icing or you just happen to be out of powdered sugar, this is another good alternative.
3/4 cup milk (whole, reduced fat and skim all work)
2 T cornstarch
3/4 cup sugar
3/4 cup (1 1/2 sticks) butter — salted
1/2 t vanilla
Combine cold milk and cornstarch in a saucepan and whisk until blended. Set over medium heat and whisk until thick. Let cool.
With an electric mixer, cream together sugar and butter until light and fluffy.
Add the cooled milk mixture and the vanilla and whip until mixture resembles whipped cream.
Makes enough frosting for 24 cupcakes.