Milk Frosting Shopping Tips
There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.
Milk Frosting Cooking Tips
Think beyond cakes and pies – fruits like peaches, pineapple, and figs are excellent grilled – brush with melted butter or wine and sprinkle with sugar and spices for a dessert that you can feel good about.
Recipe: Boiled Milk Frosting
Boiled is not a word you might think belongs in the same breath as frosting, that whipped and luxurious better half of a cupcake. But for those with long memories or grandmothers with a certain bent towards the traditional, this unlikely phrase will evoke yearning and nostalgic delight.
Boiled, milk, and frosting — here’s what it is, and why you really must master it.
What Is Boiled Milk Frosting, and Why Is It Boiled?
Boiled milk frosting was once the most popular frosting for red velvet and devil’s food cakes. Unlike other butter-based frostings, boiled milk frosting is thickened by cooking together flour and milk until a thick, pudding-like mixture results, and later butter and sugar are beaten into the cooled milk base.
This frosting goes by several nicknames including roux frosting and ermine frosting, but the most telling might be its nickname of “cloudburst frosting.”
Boiled milk frosting is stark white, unlike frosting heavily tinged by butter, and incredibly light in both texture and sweetness. It has a taste akin to traditional buttercream, with subtle cooked milk aftertaste.
While I doubt many of us will be trading our now-traditional cream cheese frosting for boiled milk frosting regularly, it is a handy recipe to keep in your back pocket for a day you run low on butter or need a buttercream without eggs.
Want the best of both worlds? Try a cooked cream cheese icing: Extra-Creamy Cooked Cream Cheese Icing
Making Boiled Milk Frosting
Boiled milk frosting does need more time to make than your average butter and powdered sugar frosting or cream cheese icing. You must cook and cool the flour and milk mixture at least an hour before making the frosting. Similarly to cooking a gravy, whisking the milk and flour together while they cook and thicken will prevent lumps (although don’t worry about any lumps, as they will be whipped out later). Off the heat, the flour and milk mixture need time to cool completely and thicken to a custard-like consistency.
Butter and sugar are beaten together until fluffy before the cooked and cooled flour mixture is added, so the longest (and hardest) part of making this frosting is waiting for the milk mixture to cool.
Other Names for Boiled Milk Frosting
Heritage frosting, mock buttercream, ermine, cloudburst frosting, gravy frosting, roux frosting, and also cooked flour frosting, but they are all assembled the same way and result in a frosting somewhere between buttercream frosting and whipped cream.
The Science of Boiled Milk Icing
Why is this icing so creamy and light? Unlike traditional buttercream, which relies on the proteins of egg whites to create a suspension between the sugar and butter, boiled milk frosting utilizes the starches and gluten from the flour to create structure for the butter and sugar. The whole milk also replaces some of the fat from the butter, so that boiled milk frosting requires less of it.
This recipe for vanilla sweetened condensed milk frosting makes about 3 cups of frosting, while the chocolate version produces about 2 cups. Depending on how thick you like your frosting, you can easily frost 12 cupcakes or one 9” x 13” pan cake with this recipe.
PRO TIP: For vanilla sweetened condensed milk frosting, make sure you chill your can of condensed milk in the fridge for at least 2 hours in advance, preferably overnight.
If you like this recipe, you may also enjoy some of these other frosting recipes:
Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.
Tips on Making Breakfast Cereal Milk Frosting:
The process is crazy easy. That leftover milk at the bottom of your cereal bowl just found a new lease on life.
You literally just soak your cereal in milk.
The longer is soaks, the more flavor you will get. Make sense?
Strain the milk from the frosting…
And use this sweetened milk in your buttercream. It’s easy!
The flavor will be subtle, and not overpowering…so if you’re looking for a more intense flavor you could pulverize some of the dry cereal and mix that in as well. But I like the slight flavor the cereal milk adds…it’s just enough to be noticeable, but not overpowering!
And then of course, use it on the cake of your choice.
And my choice is always Funfetti. Because I am 12.
The frosting is creamy and smooth, and perfect for piping or spreading on cakes!
And why not top it with a little extra cereal crunch?
Enjoy your Frosting Friday and have a great weekend!
And don’t forget to use the hashtag #FrostingFriday and #cookiesandcups when posting on social media!
5 Best Lactation Cookie Recipes for Boosting Milk Production
Milk and cookies has always been a magical combination. But for breastfeeding moms, these easy homemade lactation cookies and their effect on milk production is even more magical.
For breastfeeding moms questioning how to boost their milk supply, the answer may be as simple as grabbing a cookie. Lactation cookies are packed with ingredients that are known to increase milk production—not to mention the fact that munching on a cookie may help reduce stress, a leading killer of breastmilk supply. Considering that, it&aposs no surprise that so many breastfeeding moms find themselves on the hunt for the best lactation cookie recipes.
So what makes lactation cookies special? They look a lot like normal cookies. They often taste like them, too. In fact, if your partner were to raid your lactation cookie supply, they probably wouldn&apost even know the difference.
But there is a significant difference between lactation cookies and regular ol&apos cookies𠅊nd that difference is galactagogues. According to lactation consultant Andrea Tran of Breastfeeding Confidential, galactagogues are substances that are believed to increase milk production. They may come in the form of prescription medications or herbs such as alfalfa and blessed thistle.
And then there are some galactagogues that conveniently lend themselves to cookie recipes: namely oats, flaxseed, and brewer&aposs yeast. Most lactation cookie recipes are built around these ingredients, while some also include galactagogues like fenugreek and barley.
Here&aposs what these ingredients bring to the breastfeeding table:
- Oats, specifically old-fashioned rolled oats, are an excellent source of iron. And low iron is bad news for breastmilk supply.
- Brewer&aposs yeast, not to be confused with baker&aposs yeast, is packed with iron, zinc, magnesium, potassium, and vitamin B — all of which can help increase milk supply.
- Flaxseed contains phytoestrogens as well as omega-3 fatty acids that are great for baby and mama.
- Barley is a good source of beta-glucan, which can increase prolactin — the main hormone your body needs to produce breastmilk.
Although official evidence is still lacking on whether or not lactation cookies actually increase milk supply, most experts seem to agree that there&aposs no harm in trying. "I certainly don&apost think they are going to hurt," says Tran, "but I would encourage a mother who is worried about her supply to work with a lactation consultant so she can also try some other more evidence-based methods."
Jessica Madden, M.D., a lactation consultant and Medical Director at Aeroflow Breastpumps, agrees: Don&apost just stop with lactation cookies. "Mothers with low milk supplies who eat these cookies will have the highest chance of success in increasing their supplies if they also take other actions to increase their milk production," she says. "These include frequent breastfeeding and/or pumping (breast emptying), staying hydrated, and not skipping middle of the night feeds."
With those pointers in mind, here are five of our favorite lactation cookie recipes to try.
Chocolate Chip Lactation Cookie Recipe by How Sweet Eats
Food blogger Jessica Merchant of How Sweet Eats shared this chocolatey lactation cookie recipe after giving birth to her son Max in 2015. Since then, it&aposs become one of the most popular lactation cookie recipes on the internet. The freezer-friendly dough is packed with chocolate chips, old-fashioned rolled oats, flaxseed, and coconut oil. Get the full cookie recipe.
Gluten-Free Lactation Cookie Recipe by Eating Bird Food
After trying and failing to find a healthy lactation cookie recipe, Eating Bird Food blogger Brittany Mullins decided to develop one of her own. Her lactation cookie recipe is not only gluten-free but also vegan, perfect for mamas whose babies have gluten or dairy intolerances. Her recipe contains less sugar than most, but the enthusiastic commenters don&apost seem to mind. Get the full cookie recipe.
No-Bake Lactation Cookie Recipe by Lexi's Clean Living
For new moms who need an extra boost of energy𠅊nd don&apost want to wait on the oven to heat up—these no-bake lactation cookies are the perfect solution. Nut butter and honey give these a rich flavor, while cocoa powder and chocolate chips tick the box for chocolate lovers. Get the full cookie recipe.
Low-Calorie Lactation Cookie Recipe by Detoxinista
Breastfeeding moms burn plenty of calories, but some may still prefer a healthier take on the lactation cookie. Detoxinista blogger Megan Gilmore, a certified nutritionist consultant, swaps out refined sugar for coconut sugar in this vegan, gluten-free recipe. This substitution results in a heathier, lower-calorie lactation cookie that may help moms avoid a sugar crash. Get the full cookie recipe.
Oatmeal Lactation Cookie Recipe by Serious Eats
Pretty much all lactation cookie recipes include oats, because they&aposre known to increase milk production. This recipe from Serious Eats is no different, but it ups the oat factor by using oat flour. The recipe also includes a galactagogue found in few other lactation cookie recipes: barley malt syrup. It all adds up to a crunchy confection that earns rave reviews. Get the full cookie recipe.
How to Make The Best Buttercream Frosting
First step is to measure the powdered sugar. I use my food scale. (If you don’t have a food scale the equivalent would be 4 cups.) You can sift the powdered sugar if it is really lumpy. I do not always do this. Instead I will mix the powdered sugar on low for 30 seconds to break up any large lumps.
Add 1 cup (2 sticks) of softened butter. I only ever use real butter, but you can use whatever you have on hand. Although I think margarine changes the taste, your buttercream frosting made with margarine will still better than canned frosting.
Add 2-3 teaspoons of vanilla. My family loves vanilla so I am a little heavy handed with it. I’ll start with 2 teaspoons and then add more at the end.
Mix the butter and the vanilla on low.
Add the powdered sugar to the mixer. Start your mixer (or beaters) on the lowest setting. I usually put a clean dishtowel around my mixer to keep the sugar from flying out. Keep on low until the butter and sugar are incorporated and then kick your mixer up to medium high.
Once fully incorporated at the milk and continue mixing.
ALWAYS ALWAYS ALWAYS taste your frosting. My husband is the best frosting taster. He will always tell me if the consistency is wrong, if it needs more vanilla or more milk. If you are adding food coloring now is the time to do it. Make sure the food coloring gets fully incorporated. (Most of the time I do this part by hand.)
How much frosting will you need? That always depends on how thick or thin you apply the frosting or how much decorating you do but here are a couple of guidelines. Our recipe should make enough Best Buttercream Frosting to cover a 9″ x 13″ sheet cake or a two-layer 8″ cake. If you are making cupcakes, you should be able to frost 24 cupcakes if you apply the frosting with a knife. If you swirl on the frosting with a pastry bag like we have done here, you should be able to frost 15-18 cupcakes depending on the size of the swirl.
The Best Buttercream Frosting is truly THE BEST! We promise you will get compliments on whatever you put this frosting on.
- ½ cup shortening
- 4 cups confectioners' sugar
- 4 tablespoons dry milk powder
- 4 tablespoons water
- 3 (1 ounce) squares unsweetened chocolate, melted
- ¼ teaspoon salt
- 1 ½ teaspoons vanilla extract
- 1 egg white
Cream together shortening and half of the confectioners' sugar.
Mix together powdered milk and water. Add to the creamed mixture along with the rest of the confectioners' sugar. Mix well.
Stir in the unsweetened chocolate, salt, vanilla and unbeaten egg white. Mix well and beat until fluffy. Spread on cooled cake.
What does ermine frosting taste like?
Ermine frosting actually tastes really good! I admit making the roux did not seem very appetizing but after I gave it a taste, I could see why ermine frosting is the traditional frosting used with red velvet cake. It’s so good!
The frosting is super smooth and creamy. A nice light vanilla flavor and no hint of a flour taste. I promise.
The Very Best Milk Alternative for Dairy-Free Baking
According to science, you’re making a mistake if you’re using anything else.
Photo by: Gregory Kramer/Getty Images
Gregory Kramer/Getty Images
Although I went to French culinary school where I was formally trained that cream and butter make everything better, I happen to have lots of lactose-intolerant friends. Needless to say, I soon got very good at dairy-free baking. And I’ve found that there’s a clear, superior plant-based milk. It all comes down to flavor and protein. Let me explain.
Technically, you can substitute any milk alternative for milk in a 1:1 ratio. Some options, like hemp milk or coconut milk, are not great because they’ll dominate the flavor of a baked treat. Bite into a muffin, and you don’t exactly want it to taste like hemp if that’s not what you’re going for. The ultimate goal for dairy-free baking is to create something that looks and tastes like it has dairy in it.
Among other milk alternatives like almond milk, soy milk and oat milk, soy milk is by far the best for baking. I learned this over the course of several years and many cookies, cakes, muffins and pies. Moreover, some people will tell you that you must swap full-fat coconut milk in for heavy cream or half-and-half. But when it comes to flavor and structure, I’ve found that soy milk is an even better substitute for heavy cream, despite it’s thinner consistency when you pour it from the carton.
Finally, I stopped to think about the science that might be backing up why soy milk performs the best in baked goods. And I realized that the whole reason people use milk in baking (instead of something like water), is its high protein content. Protein adds structure (i.e. causes desserts to be fluffy and gives them a delicate crumb) and encourages browning. Next, I compared the protein in 1 cup of different milk alternatives and learned that soymilk has way more protein. Compared to regular milk which has 8 grams of protein per cup, soymilk has practically as much – 7 grams of protein per cup. Coconut milk has just 5 grams of protein per cup and almond milk has a measly 1 gram.
I’d be remiss to discuss dairy-free baking without touching on butter, but that one is simple: I substitute in a non-dairy butter in a 1:1 ratio for regular butter. Easy-peasy. Now, go forth and start baking. May I recommend something from Our Official List of the Best Food Network Kitchen Desserts?
In a medium saucepan, stir together the sugar, flour and salt. Whisk in milk until smooth.
Cook over medium heat, whisking constantly, until very thick, about 5-7 minutes.
Remove from heat and pour into medium bowl press plastic wrap over top of mixture and sides of bowl to seal completely and prevent a skin from forming. Let cool to room temperature, takes about 1 to 1-1/2 hours.
Once cooled, beat butter with electric stand mixer (if available) at medium speed for 5 minutes, until light and fluffy.
Next, add milk mixture, 1 tablespoon at a time, to whipped butter and beat until smooth, scraping down bottom and sides of bowl often.
Then add vanilla extract and beat for 3 more minutes, or until the ermine frosting reaches the consistency of whipped cream.
- This recipe makes about enough ermine frosting to cover and decorate a single 6-inch round cake.
- To speed up cooling: Speed up cooling to room temperature by putting the mixture in the fridge, but don&rsquot let it chill to below room temperature.
- To store: Store any excess ermine frosting in the fridge and re-whip before using again.
- 1 cup water
- 1/2 cup/4 ounces unsalted butter
- 1/2 cup granulated sugar
- 1/2 cup brown sugar (packed)
- 1/2 cup unsweetened cocoa powder
- 1 1/2 cups all-purpose flour (Spoon and Sweep Method)
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs
- 2 teaspoons vanilla extract
- For the Malted Milk Buttercream Frosting:
- 1/2 cup/4 ounces unsalted butter (room temperature)
- 3 to 3 1/2 cups confectioners' sugar (sift if lumpy)
- 5 tablespoons malted milk powder
- 1 pinch salt
- 2 teaspoons vanilla extract
Line 18 muffin cups with cupcake papers.
In a saucepan over medium heat, combine the water, 1/2 cup of butter, and the granulated and brown sugars. Heat, stirring, until butter has melted. Whisk in the cocoa powder until the mixture is smooth. Set aside to cool completely.
Combine the flour, baking powder, baking soda, and 1/4 teaspoon of salt set aside.
In a mixing bowl, beat the eggs and 2 teaspoons of vanilla until blended. Slowly beat in the cooled cocoa, butter, and sugar mixture until well blended. Stir in the flour mixture until blended. Increase mixer speed to medium and beat for about 2 minutes, until batter is smooth.
Fill cupcake papers about 1/2 to 2/3 full. Bake for about 18 minutes, until firm and cake springs back when lightly touched with a finger.
Cool in the pan for 10 minutes. Remove the cupcakes to a rack to cool completely before frosting.