All else pales in comparison to this luxurious cooked frosting.
A summertime storm rolling in is one of my favorite things in life. The unexpected shift from sunshine to overcast, and the green leaves turning themselves over in preparation get me giddy. I instantly want to make a fresh pot of coffee and perch myself in the nearest window or porch swing and let the storm wash in. This has been happening for the last couple weeks in Georgia, making it hard to get my baking done. I’ve managed to push through (you’re welcome), but one of the things that keeps me going in the kitchen is this cooked frosting. Because it, like a summertime storm, is one of my favorite things in life.
I first started experimenting with boiled frosting (often referred to as German Buttercream) 4 years ago after falling in love with Italian Buttercream. I used to make it all the time, but it was a bit time intensive and required constant monitoring. It was problematic with 2 toddlers in tow. Can I get an “Amen!” from the mamas? I wanted something less complicated but with the same basic texture. When I found cooked frosting I was like a kid in a candy store. It delivered similar texture with, in my opinion, MUCH superior flavor, especially for a basic buttercream.
Try not to eat the entire bowl of cooked frosting at one time.
You start by making what is essentially custard. Although the few minutes on the stove requires constant whisking, the rest is a piece of cake. Or cupcake, as it were. 😉 And what you end up with is a creamy, buttery, outstanding frosting that pipes perfectly and finishes with a slightly glossy shine. If you refrigerate the frosted cupcakes, the cooked frosting will firm up a little like whipped butter, so be sure to take them out about half an hour before you want to serve them. Much like American buttercream, boiled frosting is resilient when brought close to room temperature. You can refrigerate or freeze a batch and whip it back to a smooth frosting ready to pipe or spread with ease (try it on a chocolate cupcake!).
One note: I wouldn’t frost cupcakes or cakes with this if they’re going to be in super hot temperatures for an extended period of time, because that “slightly glossy shine” will end up looking like “oil-slicked.” But do yourself a favor and make this cooked frosting. It is what dreams are made of.