If you’re like most adults, you probably scrape off cake frosting, especially if the cake comes from grocery store or is coated with commercially canned frosting. My friends with blood sugar issues always feel downright sick after eating most cake frostings. And I used to think it was cakes in general that gave me terrible sugar highs and lows after eating them – but recently, I learned I was wrong. After my mother-in-law served cake and I didn’t experience these side effects, I quizzed her and learned she’d made her own frosting. I was hooked! No more store bought frosting for me!
Fortunately, homemade frosting isn’t complicated to make. The cake frostings below use ordinary baking ingredients and take perhaps 10 minutes of actual cooking time.
If you wish, make the frosting the day before, dump it in a bowl and cover it with plastic wrap before putting it in the fridge. The following day, remove the frosting from the refrigerator and uncover it. Let it come to room temperature before frosting a completely cooled cake.
Not Too Sweet Vanilla (or Chocolate) Frosting
1 cup butter
1 cup granulated sugar
3/4 cup milk
6 tablespoons all purpose flour
1 tablespoon pure vanilla extract
Pour the milk into a saucepan. Whisk in the flour. Cook over medium high heat until the mixture is so thick you can no longer stir it. Remove from the stove and allow to cool.
In the bowl of an electric mixer, cream the butter and sugar. Add the milk mixture and the vanilla. Beat until thick and creamy; this takes about 5 minutes.
Variation: If desired, add 1 ½ tablespoons of cocoa when creaming the butter and sugar.
Slightly Sweeter Chocolate Frosting
8 oz. cream cheese, at room temperature
1/2 stick of butter, at room temperature
3 cups powdered sugar
1/2 cup cocoa powder
In the bowl of an electric mixer, beat the cream cheese and butter until smooth. Add the powdered sugar, 1 cup at a time, mixing well after every addition. Add the cocoa powder and mix well.
Tips for Making Not Too Sweet Cake Frosting
My best tip for obtaining frosting that’s not too sweet is to make it yourself! Aside from this, however, it pays to add the sugar a little at a time and taste as you go. After all, what’s too sweet for one person may be just right for another. So take your time and keep a few clean tasting spoons handy.
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