I must say, I have some awesome friends. One in particular loves movies just as much (if not more) than my boyfriend and I. Hard to believe, given the fact that we go to the movies around twice per month (sometimes more!).
Well, this friend of mine hosts some fun movie-themed parties in the — get this — movie theatre room (!!!) in his apartment’s rec area. On Oscar night, he hosted a red carpet party with… well… betting.
I haven’t watched the Oscars since Lord of the Rings was nominated. I’d actually watch the entire show from beginning to end just to see if it won best picture and if Peter Jackson would win best director. (It took him until the third movie to win, ugh!)
To make it interesting, as I mentioned, there was betting at this party. $5 into the pot, you get a ballot. Whoever guesses the most right wins the pot.
I lost my $5. But I ate well, and that’s what makes me truly happy!
Wine, baked goods, snacks, popcorn… all good! But, what did I bring?
These bad boys! Now, I’m not going to post the cupcake recipe. It was okay, not great, not special… edible, chocolatey, and pretty good. Just not blog-worthy, really.
Now, this frosting… it’s more than worthy of this post. It is officially my favorite frosting ever. I thought I loved buttercream, then I met this frosting.
If you like frostings that are over-the-top with sweetness, this isn’t for you. If you want to coat your kitchen in powdered sugar, look elsewhere. This frosting is grown up. A fluffy whipped-cream texture, perfectly pipe-able, spreadable, and lick-able off of a spoon. If you use clear extract or vanilla beans, it will be a striking white color, as the blogger I’m crediting for this recipe shows in her post.
Funny thing is, I initially chose this recipe because I had no powdered sugar on hand and needed frosting. Also, it can easily be adapted to be made vegan. Bottom line: get ready to go ga-ga when you make this stuff.
Seriously Awesome Frosting
Makes about 4 cups, enough to frost 24+ cupcakes, easily.
From this genius recipe.
- 5 tbsp flour
- 1 cup milk
- 1 tsp vanilla
- 1 cup butter
- 1 cup granulated (not powdered!) sugar
Combine the flour and milk in a saucepan on medium-high heat. It will start to clump together in a dough-like consistency. (This is called a roux and is the base for creamy things like alfredo and other cheesy sauces.) Put in the fridge to cool.
In a stand mixer (or a bowl using a hand-mixer) whisk together the butter, sugar, and vanilla until light and fluffly and all of the sugar crystals have dissolved. Add the cooled roux and whisk vigorously (!!!) until fluffy like whipped cream. (This took me about 2 minutes of whipping.)
Taste it. Love it. Frost with it. Eat leftovers using just a spoon. Put a glob of it on top of ice cream or sandwiched between cookies. Enjoy its divinity.
I rolled my mini-cupcakes around in some glittery silver sugar to fit the glamorous theme of the Oscars. (I wish I had gold though!)
Some comments on the frosting recipe say that it does not hold up well when it’s not cold. These cupcakes sat at room temperature for about 2 hours and were perfectly fine. They were also delicious the next day when I took the leftovers to work.
The perfect frosting? I think so!