This recipe makes enough to frost 30 cupcakes with plenty of frosting. If you want to spread the frosting on with a knife you'll only need half a recipe.
Prep Time5 minutesmins
Cook Time5 minutesmins
Total Time10 minutesmins
Servings: 30
Author: Garnish and Glaze
Ingredients
3/4cupmilk
1/4cupheavy whipping cream
1/4cupflour
1cupbutter, softened
2cupspowdered sugar
1/4cuphoney
1/2teaspoonvanilla
Pinchof salt
Instructions
In a small sauce pan, whisk together milk, cream, and flour over medium-high heat. Once it gets thick (3-5 minutes) remove from heat, pour into a shallow bowl and place in the freezer for 15-20 minutes but give it a stir after 10 minutes (you can also cover and place in the fridge for a few hours or overnight). Remove from the freezer once the mixture is room temperature or cool.*
While the cooked mixture is in the freezer, using an electric mixer, beat butter for 2 minutes on medium speed. Add the honey and powdered sugar and starting out on low (so you don't get a white cloud in your face) mix until light and fluffy. Add the cooled cooked mixture in a little at a time while mixing and beat until fully combined. If needed, add a little milk (1 tablespoon at a time) to thin or powdered sugar to thicken.
Spread on with a knife or place in a pastry bag with a star tip and pipe on.
Notes
*If you don't want to make the thickener you can just make the frosting leaving the milk, cream, and flour out and increase the powdered sugar to 4-5 cups with a little milk or cream to thin it.