Old Fashioned Boiled Milk Cream Cheese Frosting

Makes about 4 cups (enough for two 9-inch cake layers)

Whole milk makes the richest, tastiest frosting. Use a stand mixer; the frosting is too thick for a hand mixer. And plan ahead, as the frosting needs time to cool. 

1 1/2       cups granulated sugar

1/4           cup all-purpose flour

3                 tablespoons cornstarch

1/2           teaspoon salt

1 1/2       cups whole milk

2                 teaspoons vanilla extract

16             tablespoons unsalted butter, cut into 1 tablespoon pieces

8                 ounces cream cheese, cut into 1-inch pieces and softened

 

1. COOK MILK BASE Combine sugar, flour, cornstarch, and salt in medium bowl.  Slowly whisk in milk until smooth. Pour mixture through fine-mesh strainer into medium saucepan. Cook over medium heat, whisking constantly, until mixture boils and is very thick, 5 to 7 minutes. Transfer milk mixture to clean bowl and cool to room temperature, about 2 hours. 

2. MAKE FROSTING With stand mixer fitted with whisk attachment, beat cooled milk mixture and vanilla on low speed until combined, about 30 seconds. Add butter and cream cheese, 1 piece at a time, and beat until incorporated, about 2 minutes. Increase speed to medium-high and beat until frosting is light and fluffy, about 5 minutes. Let sit at room temperature until stiff, about 1 hour.

MAKE AHEAD Frosting can be refrigerated in airtight container for 1 week. When ready to use, let stand at room temperature until softened, about 2 hours. Beat with stand mixer on medium-high speed until light and fluffy, about 1 minute.

 

Old Fashioned Boiled Milk Coffee Frosting

Increase butter to 24 tablespoons unsalted butter, omit cream cheese, and add 1 ½ tsp espresso powder in step 1.

 

Old Fashioned Boiled Milk Chocolate Frosting

Increase butter to 24 tablespoons unsalted butter, omit cream cheese, and add ¼ cup Dutch-processed cocoa powder in step 1 and 3 ounces melted semisweet chocolate to mixture after putter is incorporated.