Description

This Best Vanilla Frosting recipe delivers a smooth, creamy, and deliciously rich vanilla flavor perfect for cakes, cupcakes, and cookies. Made with a combination of milk and flour cooked to a thickened base, then whipped with butter, vegetable shortening, granulated sugar, powdered sugar, and vanilla extract, this frosting achieves an ideal spreadable texture with a classic vanilla taste. The process involves stovetop cooking and chilling to create a luscious and stable frosting that holds up beautifully.

Ingredients

Scale

Liquid and Thickening Agents

1 cup milk (227 grams)
4 tablespoons all-purpose flour (30 grams)

Fats

½ cup unsalted butter (113 grams, room temperature, 1 stick)
½ cup vegetable shortening (92 grams, such as Crisco, ½ stick)

Sweeteners and Flavoring

1 cup granulated sugar (200 grams)
2 tablespoons pure vanilla extract (4 grams)
3 tablespoons powdered sugar (21 grams)

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Instructions

Whisk and Cook Milk and Flour: In a medium saucepan over medium-low heat, whisk together the milk and all-purpose flour constantly until the mixture thickens to a creamy pudding-like consistency. This should take about 15-20 minutes, ensuring there are no lumps.
Strain the Mixture: Pour the thickened milk-flour mixture through a fine mesh strainer into a bowl, using a rubber spatula to press it through. This removes any small lumps, making the base perfectly smooth.
Chill the Base: Cover the bowl with a lid, placing a paper towel between the lid and the bowl to prevent condensation from dripping onto the mixture. Refrigerate until completely cold, about 1-2 hours. To expedite, you can place it in the freezer for 30 to 60 minutes.
Beat Fats and Sugars: In a large mixing bowl, beat the softened unsalted butter, vegetable shortening, granulated sugar, and powdered sugar together until fluffy and light, about 3-5 minutes.
Incorporate the Chilled Mixture and Vanilla: Gradually add the chilled milk-flour base to the fat and sugar mixture, beating continuously at medium speed. Add the vanilla extract and continue beating until the frosting is smooth, creamy, and spreadable, about 3-5 more minutes.

Notes

Using room temperature butter and shortening ensures a smoother, creamier frosting.
Do not skip straining the cooked milk and flour mixture to avoid lumps.
Adjust chilling time as needed to ensure the base is cold but not frozen when mixing.
This frosting stores well in an airtight container in the refrigerator for up to 5 days.
Bring to room temperature before use and re-whip to restore fluffy texture.
Substitute whole milk with 2% milk for a lighter version, but avoid skim milk for best consistency.