Whipped Frosting

This recipe was awesome. Just keep any eye on it so it doesn’t become grainy.

This recipe was awesome. Just keep any eye on it so it doesn’t become grainy.

Mmmmm This frosting is delicious. Used the whisk attachment with my stand mixer. I creamed the butter and shortening until it almost looked like whipped cream. Then added the sugar slowly about 1/3 of a cup at a time and whipped and whipped until there was no more grainy texture. The flour mixture seemed easy enough to make but I had to stand there and stir so to avoid lumps. I cooled the flour mixture in a water bath and then added it slowly to the butter/shortening/sugar mixture. I added a pinch of kosher salt. When that mixture was combined it was perfect. I've frosted a cake with this and piped it on a key lime pie. Piping this was easy for me. I did store this in the fridge. It kept well for a couple days perhaps it would for a couple more but thinking it does have milk in it so... The next day this frosting tasted even better. Not too sweet with a nice mouth feel. This frosting is super yum

Do NOT walk away from your paste! I did for just a second, and I got lumps! Thankfully I was able to *whisk* them into submission! I also noticed a grainy texture when I was whipping the sugar with the shortening and margarine, but it seemed to mellow out to oblivion once I added the paste and vanilla. I did add just a pinch of salt, because the flavor was a little flat. Very good recipe! Thanks!